Beginner--Need Advice on Calf Veal

[Gbaume]

So I've been looking into calf veal and it seems like you can get quite a bit of money off of one calf. I am new to this and bought an over priced Jersey/Holstein crossed calf--weighs around 250lbs. I'm wondering if I could possibly use this calf for veal? Do I need to get the meat FDA inspected before I sell it? Lastly, is it even worth going through the process of getting it inspected, processed, advertised, and so on?

Any help would be appreciated! Just a newbie and need advice! Thanks