Loading...
You are here:  Home  >  Livestock  >  Beef Cattle  >  Current Article

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.

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

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?

You might also like...

Turning Out the Bulls – Later

Read More →
Translate »