Veal Research Paper

Veal Production When dairy cows give birth to a male calf, that calf is sold to veal farmers for veal production. To improve the quality of veal Dutch famers used to feed their calves skim milk. Now there are three different classes of veal; special-fed veal, bob veal and grain-fed veal. Special-fed veal are calves that are fed complete milk supplements, this is the most popular form of veal. Bob veal are calves that are fed milk. Grain-fed veal are calves that are fed milk at first and then are given a diet pf grain, hay and nutrition formulas. Grain-fed veal and special-fed veal weigh much more than bob veal. Bob veal calves only weigh about 150 pounds, grain-fed veal calves weigh 450 to 600 pounds, and special-fed veal calves weigh

It includes a full body picture of the veal as well as location, structure and names of the bones. Each bone has line showing directly where it is located. The entire chart is very well organized and easy for users to understand.

Veal Primal Cuts One of the veal primal cuts is the “Veal Legs”. “Veal Legs” are number 334 in The Meat Buyers Guide. This product is a Loin-Leg Separation. It includes the multifidus dorsi, psoas minor, and the gluteus medius. It is includes the lumbar vertebra. This product can be ordered in different weight ranges which are as follows: 19-27 pounds, 27-68 pounds, 68-95 pounds, 95-117 pounds or 117 pounds and up. Another veal primal cut is the “Veal Hotel Rack”, which is 7 ribs. This item is number 306 and can be ordered in different weight ranges. The different weight ranges are 4-6 pounds, 6-14 pounds, 14-20 pounds, 20-25 pounds, or 25 pounds and up. This product includes the multifidus dorsi, spinalis dorsi, complexus, serratus dorsalis, longissimus costarum, infraspinatus, and subcapularis. The bones included in this product are the ligamentum nuchae, thoracic vertebra and the

The item is number 1306. The suggest portion weight range for this product is 4-8 ounces. To prepare this item a half of item number 306 is used. The tail length should be 3.0 inches or shorter when measuring from the ventral edge of the longissimus dorsi. However, the length can be selected by the purchaser. The purchaser has 3 different options for the length. They can choose option 1 which is 2.0 inches, option 2 which is 1 inch or option 3 which is 0 inches. “Veal Loin Chops” are another veal portion cut option. This product number is 1332. This item can be prepared from a single loin and should not include any parts of the hop bone or cartilage. The tail length for this item can also be specified by the purchaser, otherwise the standard length is 3.0 inches or shorter. The tail length should be measured from the ventral edge of the longissimus dorsi muscle. The tail length can also be option1 which is 2.0 inches, option 2 which is 1.0 inches or option 3 which is no tail or 0 inches. The suggest potion weight range for this product is 4-8