UPDATE: The Camilleri family has just launched their own butchery, Dandaraga Springs, in Crookwell, New South Wales, responding to urgent demand for quality, locally sourced meat. Daniel and Dora Camilleri, alongside their children Thaddeus, Elyssia, and Charlie, have transformed their lives from city dwellers to butchers in just over two years.
The family was driven by a desire for a quieter life, moving from the bustling streets of Sydney to the tranquil Southern Tablelands. However, they found themselves deeply immersed in the paddock-to-plate business, navigating numerous challenges along the way. “We started killing steers for ourselves, and we thought, maybe other people might want to eat what we’ve got too,” Mr. Camilleri explained.
Initially, the Camilleris relied on a contract butcher in Sydney but quickly outgrew their capabilities. Earlier this year, they faced a “do or die” moment where they had to decide between opening their own butchery or selling their cattle. They chose the former, officially launching their operations in Crookwell.
Currently, the family manages around 300 Angus breeders and leases additional land. They process approximately 5 beasts and 10 lambs a week, ensuring minimal waste through their commitment to a nose-to-tail philosophy. “When we offer our products, we sell offal, bones, the whole lot,” Mrs. Camilleri stated.
Operating under strict organic and grass-fed standards, the Camilleri family’s livestock is raised using regenerative farming practices. “We don’t use chemicals, and we’re focused on improving our pastures over time,” Mr. Camilleri emphasized, revealing the meticulous approach to their farming methods. They utilize rotational grazing and rest paddocks to maintain soil health and livestock well-being.
The butchery not only serves the family but also benefits the local community, employing six people since its opening. Mr. Camilleri remarked, “It’s been a huge learning curve, and hopefully we can grow over time.” The family is dedicated to producing high-quality meat, ensuring that every piece is hand-packed by Daniel himself. “If I don’t like what I see in the packet, it doesn’t go in,” he added.
While the Camilleris aim to gradually increase their production, they harbor dreams of establishing an on-site micro-abattoir to further enhance their operations. “A lot of small paddock-to-plate producers are having trouble in the abattoir space,” Mr. Camilleri noted, highlighting a critical challenge in their business model.
As they navigate this exciting journey, the Camilleris remain committed to their principles. “We don’t want to be the biggest paddock-to-plate provider. We just want to provide quality every single week,” Mrs. Camilleri concluded.
Stay tuned for more updates as this family-run butchery continues to impact the local food scene and adapt to the evolving demands of consumers across Australia.
