age veal cows slaughtered
This type of cattle has been brought to market for various reasons: fertility issues, drought conditions...etc. Generally this group is over the age of 8-9 years old, or younger if injury is the reason for culling from the herd. Due to BSE regulations the maximum age for cattle to enter the food chain, was until quite recently, 30 months. Most cattle slaughtered were within days of this, when presented. This has been relaxed, but in fact has made little difference, as cattle over 30 months still have to be certified fit for consumption. Several factors come into play when determining the proper age of cattle ready for slaughter, such as the current market, breed characteristics, and the degree of finish, or fat on the animal. Old cattle (bulls and cows), commonly referred to as canners or cutters, are generally slaughtered promptly after purchase. Cattle : “Beef” cattle slaughtered at 18 months young; dairy cows slaughtered at 4 to 5 years young; Natural life span: 18 to 25+ years. Veal Calves: Slaughtered at 16 weeks young; Natural life span: 18 to 25+ years. Goats: Slaughtered at 3 to 5 months young; Natural life span: 12 to 14 years. Rabbits: Slaughtered at 10 to 12 weeks young; Natural life span: 8 to 12+ years. Butcher James Clee, from Inglewood Aged Beef in central Victoria, buys cattle in at two different ages; at 12 months and then an older category of 18 months to 20-months-old. He said there was a definite taste difference. It gives the animal a chance to mature and the flavour is richer, Mr Clee said. More mature meat substitutes the tender qualities of a vealer, or younger animal, for more developed flavour. Biodynamic beef farmer Susan Banks calls it slow food, in the truest sense of the word. She said allowing cattle 36 months to mature before slaughter increases flavour. We really feel the flavour of the beef is way fuller at that point, Ms Banks said. A lot of beef in your traditional butcher shop would be slaughtered at 12 to 18 months, it would have been fed on a lot of grain. Photo: There's a trend towards slaughtering cattle at a later age, to develop flavour characteristics for some top-end restaurants. Many butchers and chefs are now also opting to dry-age beef too, which is hanging the meat to let it dry out. Classes of calves. Bob veal calves. These are calves that are sold and slaughtered within the first few days of life, and represent about 30% of the calf numbers slaughtered. By industry standards, a calf must be less than 3 weeks of age and 150 pounds live weight to be regarded as bob veal. Animal health issues are most prevalent within the first few weeks of life; therefore, bob veal calves have the highest residue problems. These calves are slaughtered at up to 20 weeks of age, and the current industry practice is to feed these calves up to 475 to 500 pounds live weight at slaughter. Formula-fed veal production is concentrated in seven states, Indiana, Maryland, Michigan, Ohio, Pennsylvania, New York, and Wisconsin. Breed type of the animal is an important factor in the slaughter age. British-type cattle (Angus, Hereford, Shorthorn) reach puberty earlier and are much more feed efficient than cattle of American (Brahman, Beefmaster, Santa Gertrudis, etc.) or Continental (Limousin, Charloais) influence/ lineage. Hope that helps.
16 weeks young