Originally Posted by
JPaul
Do you have a farm / smallholding. I'm interested to find out what people within the farming industry think of veal production.
my parents have twenty acres and about 6 cows that calve every year. we usually keep the steers about two years, then butcher one steer, which we sell 3/4 of and keep a quarter beef. the other steers get sold at auction where they would generally end up in stock yards in nebraska to get fattened more on growth hormones and corn before being slaughtered. I am not really "in" the the farming industry- we just started raising cows because we wanted one a year to butcher, but over time by keeping the heifers we have kinda built up a herd, so we might as well sell the extra steers. my college tuition this semester is being payed by selling a couple steers. all I can tell you about veal is that when I think of a nice steak, the color white doesn't come to mind.
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