'White Rocks'® is a dairy farm 160-km's south
of Perth in Western Australia.
'White Rocks'® has been a dairy farm for over
120 years and has been in the Partridge family since
establishment in 1887.
In the past surplus calves had been slaughtered
at one or two weeks of age, for veal.
The present management viewed this as wasteful
and inefficient, as the veal from those very young
calves was of poor quality. The calves are now kept
for 3 to 4 months.
With the help of Mondo Di Carne Pty. Ltd. 'White
Rocks'® veal has been developed as the leading
quality veal in Australia sought after by many of
the top Chefs nationally. With the wide exposure
nationally and many problems in Europe with their
veal production 'White Rocks'® is now being
sought after in Singapore and has been received
with nothing but praise at its quality, colour and
consistency.
'White Rocks'® veal is not white veal. It is
a natural product of healthy and fast grown animals
in a carefully controlled environment.
Calves at 'White Rocks'® are not fed an iron-deprived
diet (as in Europe). Care is taken to ensure their
diet does not contain less than 20 parts per million
iron to guard against artificially induced anemia,
which is quite unnatural.
Calves are fed on an ad-lib basis. They have warm
full cream, fresh milk straight from the dairy herd,
available to them from birth and come to their feeding
station as their appetite dictates.
At about 3 weeks of age, calves start to search
for solid food to develop their natural digestive
system. At this time roughage, in the form of lightly
rolled barley and lupine, is made available to them
on a 24-hour basis. This allows individual animals
to balance their bodies' needs by choosing between
milk and grain.
Calves are social animals and need access to animals
of their own age and size, hence they are housed
in pens of 8 to 10 and remain with the same animals
for their entire lives.
Housing for veal calves must be clean, hygienic
and well ventilated - it must protect the animals
from extremes of temperature, wind and rain.
Barns at 'White Rocks'® are only walled to
1.5 meter's to protect the animals from direct wind.
The walls are open to the eaves of the sheds to
allow free air movement above the calves and keep
their pens fresh and light.
No hormones or growth promoting antibiotics are
used at 'White Rocks'® - sick animals are treated
with glucose and electrolytes to prevent dehydration.
Pro-biotic's (yogurt type AB cultures) are added
to the calves milk to aid digestion and protect
against disease.
Veal is a very low fat meat as it is grown so quickly.
It is a high cost growth program as each animal
consumes over 1000 litre's of milk to reach its
slaughter weight of 160kgs.
At 'White Rocks'® the Victorian Natural Resources
& Environment code of practice is followed carefully.
Mondo Di Carne Pty. Ltd. are the only supplier
in Australia for this exclusive product with many
cuts ranging from the affordable to the high priced
high demand cuts. Many chefs that have used the
product agree that it is the "Dom Perignon";
of veal in the world. Rivaling the world-renowned
Dutch veal.
A list of available cuts and products processed
from the veal carcasses are listed below.
Variety of Cuts
White Rocks Veal Girello
White Rocks Veal Round
White Rocks Veal Shoulder Tied
White Rocks Veal Spanish Rack
White Rocks Veal Osso Bucco
White Rocks Veal Chuck On Bone
White Rocks Veal Breast On Bone
White Rocks Veal Breakfast Rashers Sliced
White Rocks Veal Breakfast Rashers Whole Breast
White Rocks Veal Pastrami Whole
White Rocks Veal Tripe
White Rocks Veal Silverside
White Rocks Veal Legs Bone In
White Rocks Veal Forequarter Bone In
White Rocks Veal Heads
White Rocks Veal Brains
White Rocks Veal Cheeks
White Rocks Veal Tongues
White Rocks Veal Kidney in Suet Fat
White Rocks Veal Kidney no Fat
White Rocks Veal Liver
White Rocks Veal Bones
PRODUCTS THAT ARE IN LIMITED SUPPLY
White Rocks Veal Butt Fillet
White Rocks Veal Topside
White Rocks Veal Sweetbreads
White Rocks Veal Racks
White Rocks Veal Short loin
White Rocks Veal Rump
