What does it mean by veal?

Veal is soft, pale meat obtained from young calves. Color is still the most important characteristic of veal, regarding the efforts undertaken to classify carcasses according to meat color as early as possible.

Meat from calves slaughtered within a few days of age is called ‘bob’ veal but most veal comes from calves raised to approximately 16 to 20 weeks of age. Most calves raised for veal are bull calves from the dairy industry.

Some calves will stay on a milk diet and others will be weaned off milk and switched to a grain diet once they are about eight weeks old. Calves that stay on a milk diet are called milk-fed veal. The other calves are called grain-fed veal and will eat corn mixed with vitamins and minerals.

Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer. A small percentage are raised to maturity and used for breeding.
What does it mean by veal?

Time factor in weaning of calves

The major priority in beef production is to produce as many calves as possible. The main objective of weaning is therefore to enable a cow to calve every year by allowing her to regain condition after weaning.

Natural weaning involves slow changes in diet and a decrease in the strength of the dam–calf relationship, allowing a gradual independence of the young from the dam. Natural weaning in general starts when milk provides only 40% to 50% of the nutritional requirements of the young and, in cattle, it occurs between 7 and 14 months after birth.

However, in commercial farms weaning is done earlier, and usually involves abrupt and simultaneous changes in diet and in the social environment. Early weaning is defined as separating calves from their dams at less than 180 days of age; moreover, early weaning can be performed with calves as young as 45 days of age.

There are many considerations for weaning, including time of weaning, preparation for weaning, method of weaning, and post-weaning management.

Time of weaning can be altered to manipulate cow body condition to maintain high reproductive rates and reduce winter feed requirements. Shifting calving or weaning dates can result in improved herd performance. Profits may increase through greater reproductive performance by cows, increased calf marketing options, and increased cull cow marketing options.

Early weaning has resulted in heavier calves at the time that normal weaning would have occurred (i.e. more than 180 days of age), and younger, heavier calves at slaughter. In addition, one of the most interesting aspects of early weaning is that calves’ genetic potential to produce intramuscular fat may be maximized.

Calves can be weaned any time after their rumens become functional, that is, when their digestive system can process whole feeds.
Time factor in weaning of calves

Stocker cattle

There are typically three stages of beef production: cow-calf, growing and finishing.

Most calves go through some sort of post weaning growing –programs, although specific program vary in structure and type.

Stocker cattle refer to the beef cattle between the weaning and finishing stages when they add an extra 200 to 400 pounds to reach their mature weight so they are ready for slaughter.

Stocker calves are developed on high quality forages until they enter the feedlot.
They may be produced as a preliminary phase before a cattle feeding operation.

Most producers maintain cow herds and produce calves for sale at about seven to ten months. When calves sold they go to stocker buyers who grow them until they are ready to enter the feedlots for fattening.

Stocker cattle represent an important segment of the beef production and marketing chain.

Finished weight depends on breed; most grass fed cattle breeds are finished at about 1000 to 1200 pounds. Stocker cattle typically weight between 400 and 600 pounds when they are purchased after weaning.

Stocker operations have more flexibility than cow-calf operations because they do not have to wait out their cattle’s natural breeding and nursing cycles to buy or sell animals.

The core components of stocker production include nutrition, pasture management, quality assurance and animal health, marketing and risk management, genetics, and business management.
Stocker cattle