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Veal?
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<blockquote data-quote="farmerjan" data-source="post: 1668557" data-attributes="member: 25884"><p>I raised veal calves about 40 yrs ago. Holstein bull calves off a dairy I milked on. Sold best at 300-350 lbs back then. True milk fed although they were not fully "white veal" because they did get eat a little of the straw I bedded with and did get a little hay the last few weeks to keep them from scouring from the milk. Fed at least a 5 gal bucket milk twice a day. 3-4 months old. </p><p>True white veal is strictly milk fed... the white is due to lack of iron in their system.. which they get from any kind of feed other than milk. </p><p>A calf off a beef cow would not be true white veal since they start to try eating other stuff young just from copying "mom". More of the "rose veal".... still very good and tender if you like meat that has little flavor to it. Veal is very mild tasting. The big deal about it is that it is tender and easy to prepare in any type recipe.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1668557, member: 25884"] I raised veal calves about 40 yrs ago. Holstein bull calves off a dairy I milked on. Sold best at 300-350 lbs back then. True milk fed although they were not fully "white veal" because they did get eat a little of the straw I bedded with and did get a little hay the last few weeks to keep them from scouring from the milk. Fed at least a 5 gal bucket milk twice a day. 3-4 months old. True white veal is strictly milk fed... the white is due to lack of iron in their system.. which they get from any kind of feed other than milk. A calf off a beef cow would not be true white veal since they start to try eating other stuff young just from copying "mom". More of the "rose veal".... still very good and tender if you like meat that has little flavor to it. Veal is very mild tasting. The big deal about it is that it is tender and easy to prepare in any type recipe. [/QUOTE]
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