Small scale calf rearing/veal

[Sprig]

I am thinking of doing some small scale calf rearing. They would be outside (with hutches). Does anyone have any top tips? I am wondering if I might slaughter them young and sell as veal. There doesn't seem to be anyone locally doing that. We have been successfully selling our lamb in boxes so hopefully have a good customer base to start with. Part of the thinking of veal is that I would not have to overwinter cattle on the grass as we don't have a shed. Any thoughts would be appreciated. Thanks

 

[Dangerous Dan]

We had a similar idea to selling veal. We also sell lamb boxes. I'm personally not sure there is a massive market for veal. At least not where we live. Might be different in other places with a "greater diversity of people" (if that makes any sense) Following this thread for any ideas though.

 

[Sprig]

I am pretty confident we have a market around here. I just want to make sure I know what I am doing!

 

[HarryB97]

The hardest part about veal is the perception of it and the cost of rearing it. By the time you buy the calf, rear it, wean it and then keep feeding it you will need to charge an awful lot to cover your costs as you wont have weight on your side to offset buying the calf and the expensive rearing phase against.

 

[scatterbrainedlass]

Check the regulations around labelling as veal. I'm pretty sure they have to be slaughtered under 6 months and/or be in a defra regulated unit. You want a guaranteed market too, as feeding for veal will cost a lot more than just rearing to finish, and if they don't sell as veal you may well not make your money back in the live market.

 

[Sprig]

I will definitely check out the regulations, that's something I haven't done yet. Thanks.

 

[delilah]

Not sure if this helps, but...
We have a Zimbabwe chap helps us every Saturday, from a farming background now working in UK NHS. Was telling me this morning about his brother-in-law, who lives nr Milton Keynes. He rents ground to grow maize, not the yellow varieties that we know as corn-on-the-cob but a white one, he imports the seed from home. Gets beef shins and offal from abattoir in Milton Keynes for making various delicacies. Sells into Leicester, Luton and other ethnically diverse areas. Can't keep up with demand.
Point being, there may well be a demand for veal, it just might not be at your local Waitrose. But reading your earlier post you may have sussed that already .

 

[Sprig]

We won't produce a lot (at least to start with) so I am pretty sure that the market is there. It interesting isn't it all these niche producers you hear about.