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Veal Part 5 – Getting It On the Plates

By   /  December 9, 2013  /  5 Comments

This is the fifth and final installment from Sandra on how to successfully and profitably raise veal. Here she’ll give you formulas for pricing your product, finding your market and helping others understand the importance of buying and eating humanely raised, sustainable veal.

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Sales and Marketing The two questions I most often encounter are How do you figure out how to pric
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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.

5 Comments

  1. Donald says:

    I disagree that ear-tagging or notching is “mutilation.” I think is is unwise to tell your customers that these identification practices are inhumane. When we identify animals, we are better able to track their progress and treat them if needed.

    • Sandra says:

      While I understand the need for identification on larger operations, my targeted audience of new & beginning farmers can easily track their livestock without the need of ear tags or ear notching. I’ve tagged and notched thousands of animals over the years and I don’t think it as “inhumane” as opposed to chaining or crating. In an effort to raise a premium product completely free of antibiotics, it’s critical to not subscribe to practices that can introduce means of infection. There are plenty of identification methods available that do not require an open wound of any kind on an animal including plastic neck chains with tags and Velcro leg bands.

  2. David says:

    Thanks for the write up. I have not eaten veal for 25-30 years (maybe longer) because of the cruel treatment they face.

    Now I’m going to go hunting some real veal!!!

  3. Josh says:

    Really appreciated the whole 5-part series. Quick question: does your 50-55% hanging weight, 165 lbs, equate to 165 lbs in packaged cuts? Surely you lose some to trim, but I didn’t see that factored in? If you need to average $7.29 on the hanging weight, but lose some of that after packaging, your average price on “retail” cuts needs to be higher, right?

    • Sandra says:

      In my experience since I sell sausages, ground and bones, there is very little trim as most of it ends up in one package or another. Most trim on full-grown beef is in the form of fat. Veal calves, if fed and harvested correctly, will have very little trim to make a significant difference in the yield percentage. Good question, though. Thanks!

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