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Veal Part 4: Calves Into Veal – The Most Difficult Part of the Process

By   /  November 25, 2013  /  Comments Off on Veal Part 4: Calves Into Veal – The Most Difficult Part of the Process

Harvesting, processing and packaging your product is different than what is typically done for other meat you harvest. With this article, Sandra points out the challenges and then how to be successful.

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French School Veal Diagram I want to make this clear from the start–I DO NOT kill, slaughter
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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.

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