UPDATE: A Crookwell family is redefining the meat industry in Australia with their ambitious butchery venture, Dandaraga Springs. Daniel and Dora Camilleri, along with their children, turned their life-changing move from bustling Sydney to the tranquil countryside into a thriving paddock-to-plate business, shipping beef and lamb across the nation.
The Camilleris, who launched their butchery operation just this year, faced a critical decision point earlier in 2023. After outgrowing their contract butcher in Sydney, Daniel stated, “We either open our own butchery or we sell all the cattle.” They chose to open their own, marking a pivotal moment in their journey.
Since relocating to Crookwell about ten years ago, the family has cultivated about 300 Angus breeders and a mix of sheep breeds, slaughtering approximately five cattle and ten lambs each week. Their commitment to sustainability shines; they adhere to a strict organic, grass-fed model while implementing regenerative farming practices.
The Camilleris are passionate about minimizing waste, offering nose-to-tail options and utilizing every part of the animal. “We try to do minimal waste,” Mrs. Camilleri explained. “When we offer our products, we sell offal, bones, the whole lot, and we make tallow.” Their unique approach to butchery ensures that every piece of meat is handled with care and quality.
The family’s journey into butchery was born out of necessity and a desire for improved quality. “We started killing steers for ourselves. We thought, maybe other people might want to eat what we’ve got too,” Mr. Camilleri recalled. Their first sale came about two years ago, and the demand has exploded since then.
As they continue to grow, the Camilleris aim to fine-tune their operations. A long-term dream includes establishing an onsite micro abattoir, addressing a significant challenge faced by many small-scale producers. “If we can’t have access to a reliable abattoir, we’re gone,” Mr. Camilleri stated, emphasizing the urgency of this goal.
This new venture is not just a business; it has revitalized the local community, creating jobs and fostering a connection between families and their food sources. “It’s been a huge learning curve,” Mr. Camilleri added, noting that they’ve employed six locals in their butchery.
With a strong commitment to quality and sustainability, the Camilleri family’s butchery is quickly gaining traction in the market. Their journey emphasizes the importance of adaptability and resilience in the face of challenges, inspiring others in the agricultural landscape.
As they look ahead, the Camilleris are dedicated to providing the best products and ensuring their children can take part in the family legacy, should they choose to. “We just want to provide quality every single week,” Mrs. Camilleri affirmed, indicating their unwavering commitment to excellence.
Stay tuned as Dandaraga Springs continues to evolve, setting a benchmark in the paddock-to-plate movement across Australia. Share this story to support local businesses like the Camilleris who are making waves in the industry!
