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Veal Part 3: Let the Fun Begin! Handling, Care and Feeding

By   /  November 18, 2013  /  1 Comment

This is the third of a five-part of posts regarding veal production for small-scale farms and why educated eaters dedicated to local foods and sustainable agriculture should be eating veal as well as beef. Here Sandra covers the care and feeding of calves.

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Missed the first two in the series?  Here they are:  Veal Part 1, Veal Part 2 Now that your calves
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About the author

Sandra Kay Miller is a female farmer, damn good cook and witty writer slicing her finger open on the cutting edge of sustainable agriculture. Visiting her Painted Hand Farm is like living a crash course on all that's right with food and farming today - taught by one of the most delightful people ever to rebuild an antique Babson Surge Milker (and use it!) or raise a goat from birth to curry pot. Sandra has served on the boards of many organizations and has been instrumental in developing farmers markets. She's a prolific writer and speaker sharing her knowledge and experience with others.

1 Comment

  1. Kristin says:

    Really excellent series. Sandra, I spent some time looking through your website and would love, as you have time, an article on how you manage multiple species. This is a challenge for us with a small dairy herd (for us, cows), associated calves & steers, sheep, and various poultry. The challenge is to keep to as few management groups as possible to maximize forage and minimize purchased feed & labor. I’m curious how you and others are doing it.

    Also, I see you working with netting in taller fences. Are you using “hard” paddocks for the goat herd or moving them with net or a combination?

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