I raise Black Angus Cattle. Veal is beef from a young calf which has been raised in a certain way. They keep the animal coupes up in very close quarters to minimize muscle development. If you are raising grass fed cattle I would recommend you see how the calf developes. If a calf is taken off the mothers tit too early it will impede his muscular development. If you want the best beef you should allow the calf to be on the mother at least 7 months,…..9-10 months better. Then put the calf in a pen and feed it a developer for about 2-3 months then on a finisher for 2 months. This will maximize its marble development, which is what gives it that beefy flavor and juiciness. If you render the calf off of grass there will be much less marbling and fat. The fat will also appear to have less tallow and more of a ‘yellow’ colored fat. But, that is not veal. Your cheapest bet is to buy prime beef from the store. One more option is available. If you will go to a small-town FFA show where beefs are being judged, many of the calves will be sold after the judging. Do not buy ‘best in show’ or runner up. But wait and you can buy the calf for a price per pound. Then take the calf home and put it on “finisher”. He has already gotten conditioned, now all he needs is to be finished for 6 weeks to 2 months. Be sure to buy the calf ‘without the nuts’. You do not want a heifer. Get a steer.
Bingo.....you know what the hell you are talking about....a pro.
Another thing to do is to buy a finished steer at the FFA/4H
livestock auction at a county fair. There will be a processor or..
.two to give you a price on cut/wrap after all the animals are
slaughtered (and inspected) at the same slaughter house. It
will be the best beef you ever tasted, Angus, Hereford, Shorthorn,
whatever. It will cost, yah, but while at the fair talk to older
FFA and 4Hers who have raised one beef at a time. Talk with
the advisors, the Ag teacher. And, BTW.....sorry all you Scouts
but FFA is the finest youth organization ever.