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advice needed on holstein calves!!
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<blockquote data-quote="rancherswife" data-source="post: 398671" data-attributes="member: 3111"><p>I am not an expert but I think there are only a couple of fairs in CA. that still have true Veal classes. I know San Bernardino county does not have a veal class it is a market calf class.</p><p> Back in the day (when my kids showed veal) they were only milk fed. Hay and grain is "said" to turn the meat red. Red meat is not veal. We always raised ours on goats milk. If you raise them on replacer you have too much money invested IMO. I always wanted my kids to think of it as a buisness before a ribbon. Ribbons are nice but if it costs a fortune what is it worth to you?</p><p> The calves can be older now then actual Veal and the weight limits are higher. They also use to have 100% dairy and a 50-50 class. Now they are all judged together and it is kinda hard to compete against a 50% beef breed. It can be done it's just alot harder. We all know what a 4 or 5 month old holstein calf looks like. Mostly leg they haven't grown into yet.</p><p> If it were me I would still raise a market calf on mostly milk, goats milk being the best. They don't seem to try to wean themselves off the goats milk like they do replacer. A good grain after they have had the milk and some hay to keep the rumen going. When you go to get your calf try to get one with as much white on it as you can. If you are getting holstein. I don't know why but usually a calf that has alot of white will do better than all them black spots. If the diry has a crossbred calf that is probably better but it's up to you and what you prefer.</p><p> Anyway this is all just my opinion. I'm sure you are hearing alot of different ways to raise market calves but this is just what worked for us!!</p><p> BTW since you mentioned your fair is in May, are you talking about Victorville fair?</p><p> Good Luck and learn lots!!!!</p></blockquote><p></p>
[QUOTE="rancherswife, post: 398671, member: 3111"] I am not an expert but I think there are only a couple of fairs in CA. that still have true Veal classes. I know San Bernardino county does not have a veal class it is a market calf class. Back in the day (when my kids showed veal) they were only milk fed. Hay and grain is "said" to turn the meat red. Red meat is not veal. We always raised ours on goats milk. If you raise them on replacer you have too much money invested IMO. I always wanted my kids to think of it as a buisness before a ribbon. Ribbons are nice but if it costs a fortune what is it worth to you? The calves can be older now then actual Veal and the weight limits are higher. They also use to have 100% dairy and a 50-50 class. Now they are all judged together and it is kinda hard to compete against a 50% beef breed. It can be done it's just alot harder. We all know what a 4 or 5 month old holstein calf looks like. Mostly leg they haven't grown into yet. If it were me I would still raise a market calf on mostly milk, goats milk being the best. They don't seem to try to wean themselves off the goats milk like they do replacer. A good grain after they have had the milk and some hay to keep the rumen going. When you go to get your calf try to get one with as much white on it as you can. If you are getting holstein. I don't know why but usually a calf that has alot of white will do better than all them black spots. If the diry has a crossbred calf that is probably better but it's up to you and what you prefer. Anyway this is all just my opinion. I'm sure you are hearing alot of different ways to raise market calves but this is just what worked for us!! BTW since you mentioned your fair is in May, are you talking about Victorville fair? Good Luck and learn lots!!!! [/QUOTE]
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