Veal

How many people eat dairy products such as cheese, yogurt, or drink milk or have it in their tea or coffee?

If you eat dairy products you probably are not aware of what actually happens within the industry as they take steps to not disclose it to the public at large, but it is fairly simple, for a cow to produce milk continually it has to be pregnant regularly and give birth to a calf and only a bull can make a cow pregnant and this can be done the natural way or the bull can be "milked" for its semen which is split into portions and deep frozen until it is needed to fertilise a cow.
Cow ends up pregnant and until the calf is born nobody knows what sex it is going to be, if it is a cow all is fine as this can be fertilised regularly as soon as it is old enough and made pregnant to produce another calf and begin the process of producing milk and enters the cycle of producing calves and milk; but what happens to the bull calves? at a day old they are slaughtered and disposed of and this is usually by the farmer shooting them as they have no value and a cow has been pregnant for months for nothing, and the farmer has to dispose of the dead calf which is yet another cost he has to add to the financial costs of his final product, but a small number of bulls are kept for producing semen straws and some are kept for natural insemination depending on the type of farm.

In foreign climes some of the calves were kept in cages to produce veal and while this was true several decades ago it isn't necessarily true now as some countries such as America and the UK have looked at other ways of preventing the slaughtering of bull calves and giving them some life, yet still slaughtering them for the table instead of simply slaughtering them at a day old.
In the UK we have a unique product called "Rose Veal" which is a development of keeping the males for several months in an open environment to produce veal. Foreign systems rely solely on a beast being penned in with little movement if at all any movement, and they are restricted to a feed solely of milk or another single feed such as corn and many people think veal crates are cruel, and I would agree with them; the veal they produce is either a light colour if the calf is milk fed or a range of lighter colours if it is corn fed, but the meat is insipid looking and the feeds are produced by animals or crops produced in chemical filled production systems currently used, so why is Rose Veal a better option?

In the UK we have developed the rose veal and this is only produced in the UK and two variants of this are produced, the first variant is fed on the chemically interlaced feeds such as straw or grass and the most predominant type is the organic type of veal which is naturally produced, and in both cases the bullocks are kept in veal sheds which gives them a huge space to play and run about and it is this which makes UK produced veal unique.
Bullocks cannot be let out into a field to graze as bullocks would cause carnage as they would escape "en masse" and rampage to the herds of cows in the area and so they have to be penned up to prevent this happening, anyone seeing a herd of rampaging bullocks will understand why. Veal sheds are large open barns in which two or three sides are open to the elements to allow sun to enter on these sides, they are filled with hay and straw for the floor and stacks of bales are dropped into the veal sheds to allow the bullocks to graze or play, basically it is cow heaven compared to the traditional practise of veal production as the beasts can actually run around and play in the veal sheds.

In early 2016 a friend who produces organic milk and beef through having a mixed production farm researched it fully and decided to try veal production as this would prevent him from slaughtering good young bulls and give them a home for several months, and as I can get universal column which is returned from site, for free, I collected a lot of it and I constructed a large veal barn which covers about 3/4 of an acre and throughout the year we fenced off about 8 acres of his ground and split this into two halves. His bullocks are fattened up instead of being slaughtered and they are moved to the veal barn for several weeks, when they are old enough they are let out onto part of the land onto organically grown grass to graze and live a natural lifestyle until they are sent for slaughter. He only grazes half the land and he mucks the other half to allow the grass to recover and grow naturally and the only chemical they ever come into contact with is the plastic bags which sometimes blow onto his land.

Veal has several qualities over beef and the main one is its fat content is only a quarter of that of traditional beef and its colour is totally different to that of continental veal as it is a dark red colour instead of the insipid colour of continental veal; it prevents the slaughter of the bulls at a day old, and the colouring of the meat is totally different and lean because the bullocks are allowed to run around and actually play, and today I had some veal from his first batch which he had slaughtered for veal.

Rose veal is an up and coming meat and while more expensive than traditional beef it is so much lower in fat, it is much tastier, and for the meat eaters it is an alternative to the inhuman veal crates used on the continent; if people can take up the challenge and switch to eating such meats it is healthier for them and the increase in sales will reduce the price by encouraging farmers to produce more organically produced veal and retailers to stock it.