The Rural Voice, 2004-04, Page 39with high energy feed of corn and a
soymeal concentrate with a high
amount of protein.
He uses two and a half parts of
corn to one part of concentrate when
the calves are young, adding more
and more corn as they get older,
usually about seven parts of corn to
one part of concentrate.
"We do this so the calves start
putting on meat right away. We
could feed them hay, but that would
make them get taller, not fill out,"
said Hessels.
He said when the calves reach 700
to 730 pounds, they are shipped to be
butchered.
Hessels uses Holstein calves
for his operation. Other
breeds that are used for veal
include limousine, which Hessels
said make good veal, but other beef
calves can get "way too fat," because
they are already fat.
"I believe Holsteins work the best
because they have the frame to put on
fat and there is room to put meat on."
he said.
He said grain -fed veal has more of
a pinkish colour to the meat and is
not quite as red as beef.
In an Ontario veal cooking
pamphlet, it stated that consumers
have the choice of purchasing and
cooking with either grain or milk -fed
veal. Each type of veal provides a
uniquely distinct flavour and texture.
It suggests looking for veal with a
fine grain.
It said milk -fed veal should be
creamy pink in colour while grain fed
veal should be reddish -pink in colour
and any fat cover should be milky
white. Always look for the packaged
date and the best before date when
selecting veal from the meat case and
don't buy it if it looks off colour.
Veal that is spoiling can appear to
have a greyish -green colour.
Hessels said people who tend to eat
a lot of veal are Italian, Greek and
Jewish people.
The pamphlet also said that unlike
beef, veal is not sold by grade. All
veal that is sold on the retail market
has been inspected by provincial or
federal government inspectors who
visually inspect all veal calves and
carcasses before and during
processing at the packing plants.0
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APRIL 2004 35