The Official Registry for the Australian and American White in the USA Est. 2018
and includes over 100 breeders Nationwide
and includes over 100 breeders Nationwide
What makes an Australian/American White?
The Australian White (AW) breed started as a stabilized composite hair sheep. It was developed in Australia by crossing the Poll Dorset, White Dorper, Texel, and Van Rooy. It was introduced in the USA in the fall of 2018 by Fagerman Farm based in North Alabama.
The original key objectives in developing the breed were:
The end goal was to produce lamb in a more economical and viable way, reducing costs, labor and increasing yield whilst still retaining good eating quality.
The lamb was designed to better meet the needs of large scale meat lamb producing systems without the complications that come with producing wool.
The AW is now recognized for its excellent eating qualities. It is a fine textured (fine grained), very soft and clean tasting meat. It is high in omegas, which is its single most distinguishing factor from other sheep breeds.
The American White is the counterpart or "purebred" of the Australian White that incorporates genetics available in the USA. To keep the Australian White line pure, the American White is used to designate any animal with American genetics in its background. Its purpose is not to create a new or separate breed, but allow breeders to distinguish between fullblood and purebred animals as well as offer a consumer product that confirms the product was indeed raised in America.
History
The AW was developed on the Tattykeel properties in Black Springs, NSW, Australia by two brothers, Graham and Martin Gilmore, over several years and was launched in 2011. Utilizing embryo transfer, artificial insemination, and selective line breeding, the “best” characteristics of four breeds (Poll Dorset, White Dorper, Texel, and Van Rooy) were used to develop the AW. The original design was to be a self-replacing meat sheep that sheds its own hair, can survive in extreme weather conditions (from cold and wet to hot and arid environments), early maturing, and breed year-round.
During the development of the breed its unique eating qualities were evident; however, it was not until later (November 2016) that the scientific reasons for its excellent eating qualities were discovered.
The first AW Embryo Transfer (ET) program was done in 2010 at Tattykeel properties. Since then many programs have been conducted each year at the farm with animals going through rigorous selection to continually improve the desired traits, conformation and eating quality. The AW breed can now be found all over the world in countries such as New Zealand, China, Inner Mongolia, and the United States.
In 2018, Fagerman Farm brought the first Australian White genetics to the US and began "up breeding" available hair breeds to a purebred Australian White (F5 cross) now recognized as an American White. The goal of the American White was to maintain the meat quality of the Australian White while building flock numbers and utilizing available genetics in the US.
Characteristics
-Physical Traits
A typical ram will have a long, straight top line and a deep body with a solid barrel. Average ram mature weights range from 240 to 265lbs. The ram’s head is more masculine with both good breadth and depth, and his pigment tends to be slightly darker than the ewe’s. The ram’s beam shape slightly tapers near the shoulders.
A typical ewe shows good length, depth, and width as well as good twist in the hind legs for great balance. Average ewe mature weights are 150 to 175lbs . Their heads tend to demonstrate more feminine characteristics with smoother transitions across the skull.
They build a thick coat during the winter, and their hair becomes finer post-shedding during the warmer months. The AW is selected for a thick and supple hide. The density and thickness of the winter coat varies according to the weather conditions of the area in which they are being raised.
-Production Traits
The AW matures early in life at around 10-12 months of age. Early maturing breeds are generally more efficient in terms of maintenance, breeding, and growth of lambs for slaughter. Growth rates being achieved between 16-18 weeks of age are 105-115lbs.
As the breed was developed to finish on grass, the lambs do not need to be grown out or finished on grain under normal conditions.
The quick turn around and reduced cost to finish the lambs is resulting in increased profit margins for commercial producers.
AWs have a quiet temperament and can have low maintenance requirements in various production systems.
-Meat Quality Traits
As luck would have it, the meat quality traits of the AW are the biggest distinguishing factors of the breed. Tattykeel has conducted extensive testing on the intramuscular fat (IMF) and fat melting point (FMP) of the AW. The FMP is significantly lower between 82-95°F (28-35°C) (typical lamb is 110°F/43°C) achieving a similar result to that of Wagyu beef (which generally has a FMP below body temperature 98°F/36.7°C) without the need for long term grain feeding. Traits such as IMF and FMP are indicative of the amount of the long chain omega-3 fatty acids levels and have effect on taste and tenderness. Polyunsaturated fats, in particular long chain omega-3s, are known to aid in cardiovascular health as well as many other benefits. The average AW lamb has significantly elevated levels of omega 3s when compared to other breeds and popular consumer red meats.
The original key objectives in developing the breed were:
- A meat sheep that did not need shearing or crutching
- Was resistant to pests (lice and flies)
- A polyestrous ewe that could be joined year-round
- An animal with good carcass shape and eating quality
The end goal was to produce lamb in a more economical and viable way, reducing costs, labor and increasing yield whilst still retaining good eating quality.
The lamb was designed to better meet the needs of large scale meat lamb producing systems without the complications that come with producing wool.
The AW is now recognized for its excellent eating qualities. It is a fine textured (fine grained), very soft and clean tasting meat. It is high in omegas, which is its single most distinguishing factor from other sheep breeds.
The American White is the counterpart or "purebred" of the Australian White that incorporates genetics available in the USA. To keep the Australian White line pure, the American White is used to designate any animal with American genetics in its background. Its purpose is not to create a new or separate breed, but allow breeders to distinguish between fullblood and purebred animals as well as offer a consumer product that confirms the product was indeed raised in America.
History
The AW was developed on the Tattykeel properties in Black Springs, NSW, Australia by two brothers, Graham and Martin Gilmore, over several years and was launched in 2011. Utilizing embryo transfer, artificial insemination, and selective line breeding, the “best” characteristics of four breeds (Poll Dorset, White Dorper, Texel, and Van Rooy) were used to develop the AW. The original design was to be a self-replacing meat sheep that sheds its own hair, can survive in extreme weather conditions (from cold and wet to hot and arid environments), early maturing, and breed year-round.
During the development of the breed its unique eating qualities were evident; however, it was not until later (November 2016) that the scientific reasons for its excellent eating qualities were discovered.
The first AW Embryo Transfer (ET) program was done in 2010 at Tattykeel properties. Since then many programs have been conducted each year at the farm with animals going through rigorous selection to continually improve the desired traits, conformation and eating quality. The AW breed can now be found all over the world in countries such as New Zealand, China, Inner Mongolia, and the United States.
In 2018, Fagerman Farm brought the first Australian White genetics to the US and began "up breeding" available hair breeds to a purebred Australian White (F5 cross) now recognized as an American White. The goal of the American White was to maintain the meat quality of the Australian White while building flock numbers and utilizing available genetics in the US.
Characteristics
-Physical Traits
A typical ram will have a long, straight top line and a deep body with a solid barrel. Average ram mature weights range from 240 to 265lbs. The ram’s head is more masculine with both good breadth and depth, and his pigment tends to be slightly darker than the ewe’s. The ram’s beam shape slightly tapers near the shoulders.
A typical ewe shows good length, depth, and width as well as good twist in the hind legs for great balance. Average ewe mature weights are 150 to 175lbs . Their heads tend to demonstrate more feminine characteristics with smoother transitions across the skull.
They build a thick coat during the winter, and their hair becomes finer post-shedding during the warmer months. The AW is selected for a thick and supple hide. The density and thickness of the winter coat varies according to the weather conditions of the area in which they are being raised.
-Production Traits
The AW matures early in life at around 10-12 months of age. Early maturing breeds are generally more efficient in terms of maintenance, breeding, and growth of lambs for slaughter. Growth rates being achieved between 16-18 weeks of age are 105-115lbs.
As the breed was developed to finish on grass, the lambs do not need to be grown out or finished on grain under normal conditions.
The quick turn around and reduced cost to finish the lambs is resulting in increased profit margins for commercial producers.
AWs have a quiet temperament and can have low maintenance requirements in various production systems.
-Meat Quality Traits
As luck would have it, the meat quality traits of the AW are the biggest distinguishing factors of the breed. Tattykeel has conducted extensive testing on the intramuscular fat (IMF) and fat melting point (FMP) of the AW. The FMP is significantly lower between 82-95°F (28-35°C) (typical lamb is 110°F/43°C) achieving a similar result to that of Wagyu beef (which generally has a FMP below body temperature 98°F/36.7°C) without the need for long term grain feeding. Traits such as IMF and FMP are indicative of the amount of the long chain omega-3 fatty acids levels and have effect on taste and tenderness. Polyunsaturated fats, in particular long chain omega-3s, are known to aid in cardiovascular health as well as many other benefits. The average AW lamb has significantly elevated levels of omega 3s when compared to other breeds and popular consumer red meats.
Midwest Stud Ram Sale Sponsors
Meet our sponsors representing the Australian/American White
Fechtel FarmFechtel South Poll Cattle & American White Sheep farm is located in Westphalia, Mo. We started with a flock of commercial katahdins and began a breed up program using Australian White rams. The flock consists of 160 females. Our goal is to expand to 200 females by Fall of 2023. We have a small amount of 100% Australian White females and have been annually doing embryo transplants with our katahdins ewes to increase our Australian White sheep numbers. Last year we also artificially inseminated a few ewe lambs so we could benefit from the best genetics that are available in the United States. We are working on breeding up the flock to a 100% Australian/ American White Sheep. We sell Australian White rams along with American White ewes and rams. |
MLB AcresEstablished in 2021, MLB acres is nestled in the southern hills of Coal City, IN. Co-owners Matt and Lizz Bixler are dedicated to supplying and raising the finest flock. They are third generation farmers, with over 20 years commercial livestock experience. |
County Line Acres
County Line Acres is a six generation family farm located in Mexico, Missouri. We are a South Poll cattle and American White sheep operation and raise Komondor Livestock Guardian Dogs. We diversified our operation in 2015 when our daughter added sheep to the farm. We have continued to expand in the past 8 years with hopes of growing even more in the future. We currently have 60 head of Katahdin ewes and an American White ram. In the future we hope to expand to 500 ewes. With a majority of those being full blood American white ewes. |
Magnolia Hill Farm We are a small family run farm, located in Caneyville, Ky. Co-owned by Tim (Fonda) Brooks and Stacy (Daniel) Bryant. The farm started with wool breeds and transitioned to all hair breeds, mainly the katahdin around 2010. While searching for a new breeding ram in late 2021 we stumbled upon the Australian Whites. Impressed by their genetic factors and meat quality we decided to incorporate this superior breed. As a growing farm, our mission is to increase our herd and provide quality breeding stock for surrounding farms. At the same time we are aiding the establishment of the American White breed. We also strive to provide our community with excellent USDA processed premium quality lamb with a flavor that is unique as compared with any other breed, as well as boasting several desirable culinary traits. 
Stablerock FarmStablerock Farm is located in south central Kentucky. We started breeding Katahdin hair sheep in 2010 and soon we were selling breeding stock throughout the country. In 2019 we were introduced to the Australian White hair sheep and Tattykeel family that designed the breed. Immediately impressed with the breed, we set a plan in motion to become an Australian White breeder. We're now proud to be recognized by the USWA as a registered breeder of the Australian White and American White lamb. We're confident this lamb breed will have a positive effect on the USA lamb industry. |
Fagerman FarmFagerman Farm is located in Northern Alabama and is the original importer of the breed and founder of AWUSA since 2018. Over 1000 AW embryos have been implanted that includes numerous bloodlines. We currently have the largest flock of Australian and American Whites in the USA and own top genetics within Australia. Our operation includes 1000+ breeding ewes. We strive to view the lamb industry not just as a producer, but through the lens of the average American consumer. We believe one day, lamb can compete at the same level as beef, pork, and chicken. The Australian/American white breed is a step in this direction. |
Harrison Valley FarmsHarrison Valley Farms added Katahdin Hair Sheep to their operations in 2007, focusing on commercial ewes bred to registered sires with grass-based genetics. Our sheep flock grew to 150 ewes. Initially, lambs were marketed as grass fed and finished freezer meat directly to consumers, high-end restaurants, health food stores, food hubs, big box grocery stores, and multiple farmers’ markets. In addition to marketing lamb meat, we also sold beef from our South Poll Grass Cattle herd as sections and retail cuts. In 2018, we shifted our focus to raise and market seed stock from our Katahdin flock and South Poll Grass Cattle herd, selling livestock to producers in central USA states. Again in 2022, we shifted the focus of our commercial Katahdin flock. We downsized our flock to 24 Katahdin ewes and purchased a registered Australian White Sheep ram. In Spring 2023, we had our first F1 American White Sheep lambs. Future plans for our sheep flock are to raise and market both registered Australian White and American White Sheep lambs as seed stock to producers new to the breed, as well as established AW producers that value the genetics we offer. 
Balanced Ruminant GrazersBalanced Ruminant Grazers is located in South Central Kansas. We introduced sheep onto our farm in 2021 and stumbled upon the Australian Whites when we were picking a ram. Being new to sheep we were instantly impressed and kept hearing great things about the Australian White from sheep producers that have been in the industry way longer than us. We have chosen to breed up our Katahdin ewes to Australian White rams to develop a parasite resistant flock that is balanced in areas of fertility, growth, mothering, and carcass. We are excited to help develop this breed in the US. |