Mesa Meat | History & Nutritional Values

Originally from the high mountainous Andes in Bolivia, Peru and Chile in South America, the Alpaca is an environmentally friendly animal and is estimated to be a 30% more efficient grazer than sheep. It can withstand drier climates and because of its soft padded feet, the Alpaca has low impact on soils. Most important for greater sustainable farming practices.

Alpaca for thousands of years have been a source of meat in parts of South America where it was considered one of the healthiest food sources of the Incans and pre-Incan people. Today it is still considered a delicacy and an important food source. It is a mild meat that takes on the flavours of what it is being matched with. The meat is lean, tender and high in protein with no fatty after taste and has the lowest levels of cholesterol of any meat.

Mesa Meat Company, Hawke’s Bay, produces 100% New Zealand gourmet Alpaca meat products, from prime cuts to a range of small goods, such as sausages, burger patties, pies and meatballs to restaurants, home chefs and speciality meat outlets throughout New Zealand.

Nutrients - 100g Beef Pork Lamb Chicken Venison Salmon Alpaca
Calories 210 191 156 159 159 138 150
Protein (mg) 20 21 20 31 25 20 23.1
Fat (g) 15 7.5 7.7 3.42 3.3 5.75 5.7
Cholesterol (mg) 12.1 9.1   83 66 39 6
Iron 15% 9%         20%
Vitamin A             2%

 Alpaca is tender and lean, high in Protein and has the lowest cholesterol of any meat without the fatty after taste.

For the best results it should be cooked quickly on a high heat and is best served rare or medium and allowed to rest before serving.