Australian White

Australian white is developed in Australia as the best meat breed perfectly suitable for large-scale meat production systems. The best characteristics of 4 meat breeds were used to create the Australian white: dorper, van Roy, texel and dorset.
The main feature of the breed is the excellent quality of meat, rich in omega and as pure as possible in taste. It is officially confirmed that the melting point of the fat of Australian white meat is in the range of 28–35 °C (typical lamb 43 °C), achieving a result similar to the most elite Wagyu beef.