Production Methods and Technical Key Points for White Veal

This refers to calves that are fed entirely on whole milk, skim milk or milk replacer after birth, with a suckling period of 3 months, and slaughtered when they reach a body weight of about 100 kg. The meat is fine, soft and tender, with a delicious flavor; the meat is entirely white with a slight pink tinge, and its nutritional value is relatively high. Its protein content is 63% higher than ordinary beef, its fat is 95% lower, and it is rich in the amino acids and vitamins the human body needs. The price is 8 to 10 times higher than ordinary beef. However, the feeding cost is relatively high, so male calves born to good beef cattle, dual-purpose cattle, dairy cattle or high-generation crossbred cattle should be selected; they must be physically strong, with strong digestion and absorption capacity and fast growth and development, and a birth weight of 38 to 45 kg.