Breeder has White stuff with best of British

After first reading about the rare breed in a magazine eight years ago, Capel’s Chantel Prowse is now supplying high-end Perth restaurant Rockpool Bar and Grill with British White Cattle.

Ms Prowse, a fourth-generation farmer, said she had been looking for a line to breed when she read about British White cattle about eight years ago.

“I was looking for something with a point of difference and first saw them in a magazine,” she said.

“I wanted to introduce a different breed and this was unique.”

Ms Prowse said she was initially going to show the cattle, but then became involved into the meat side of the business.

“I got two heifers and one bull at first,” she said.

Ms Prowse said processing her cattle took a lot longer than usual because she normally processed them at two years of age.

“They are 100 per cent grass-fed and finished,” she said.

“The meat is more flavoursome than what you would usually get, it is tender and the colour is better.

“They tend to hold way better than other breeds because they don’t get as lean and the cuts are bigger when an animal is older.”

While attending the Port Lincoln Cup races in South Australia, Rockpool Bar and Grill head chef Dan Masters was talking to Nino Zocalli, head chef at Sydney’s The Restaurant Pendolino about looking for a beef producer in WA, when Zocalli suggested his cousin — Ms Prowse.

“He was looking for a WA supplier that was unique and following the same principles as him and it sort of all just blossomed from there,” Ms Prowse said.

Ms Prowse supplies Rockpool with one carcase a month. The beef was added to the menu in May.

“It’s a privilege, it is a beautiful restaurant and I don’t think there are many places that cook beef better,” she said.