International Journal for the Study of Animal Problems


The author’s family has been in the wholesale veal business for 30 years. The basis of this business has been various breeds of female beef calves that are slaughtered at less than 500 lb. These calves are allowed to suck from cows and graze until they are ready for market. However, beef calves tend to vary in quality and quantity depending on the time of the year they are purchased and raised. Generally, calves become scarce in the spring, when feeders are buying calves to put out on pasture. The author comments on the future of the veal industry.