Deciding to raise calves for the grain-fed veal market requires thorough and thoughtful planning. This series of factsheets will help answer common questions and guide you in the right direction.
Find the answers to common questions about purchasing and marketing veal cattle, and learn more about starting a grain-fed veal farm in Ontario in this fact sheet.
Grain-fed veal cattle are fed a balanced ration based of grain (usually clean, whole-shelled corn) and pellets made of protein, vitamins, and minerals. A small amount of roughage should be offered daily to maintain rumen health. Cattle should also have continuous access to their feed, to encourage slower eating and stimulate chewing. Ensure there is adequate bunk space for each animal. Learn more about feeding for finish in this fact sheet.
Ruminal acidosis is a common metabolic disorder that has significant economic implications in the grain-fed veal industry. Feeding excessive amounts of rapidly fermentable carbohydrates to ruminants, in conjunction with inadequate fibre, can cause acidosis. Learn more about acidosis in this fact sheet.
There are important management practices to remember when handling protein supplement (concentrate) pellets. Pellets are processed to have a hard surface, so they do not break down and create fines. Fines could include important minerals that the animals need and can cause acidosis. Even with a hardener added to the pellet, the ends are soft and fragile; excessive handling (auguring, mixing, and distribution) and surrounding moisture can contribute to pellet damage. Learn more about pellet quality in this fact sheet.
When calves are first introduced to solid feed it is referred to as “starter”. The form of the starter is personal preference, some have molasses added which calves love, but attracts a lot of flies. It can also clump in the summer with hot, humid weather, and freeze in the winter. Pellets are easier to feed but can be a challenge for young calves to get used to eating. The pellets can also crumble, making them unpalatable to the calf, so it is even more important to offer fresh calf starter daily. Learn more about starter in this fact sheet.
Water is one of the most important inputs into any livestock production system. Water is one the areas that crosses not only food safety, but welfare. The two main guidelines available for veal producers across Canada to follow are the Verified Veal Program (VVP), Canada’s veal on-farm food safety program and the Code of Practice for the Care and Handling of Veal Cattle (the Code). Water quality must be tested annually however it is recommended to be tested at least in the spring and fall. Learn more about water in this fact sheet.
All too often when a young calf dies everyone is left wondering what happened? Upon post-mortem it is discovered the calf died from enterotoxaemia, referring to a systemic disease caused by the absorption of a toxin from the intestine. The term gastroenteritis is also used as a diagnosis. Regardless of the term used, the cause is most always Clostridium perfringens. Learn more in this fact sheet.
The quality and health of calves upon arrival at the veal facility is a major factor in their subsequent health, need for treatment, growth performance and carcass quality. Purchasing calves is one of the most important parts of being a veal farmer. Learn more about the points to consider when purchasing calves in this fact sheet.with topics you would like to see covered!