Nutrition is key when feeding veal calves. American Veal Association (AVA) member companies and farmers ensure their calves are fed a balanced and nutritious diet as health and welfare are priorities on the farm.
The most common type of veal is known as milk-fed veal; however, it may also be called “special-fed” or “formula-fed.” Calves receive a milk formula twice daily, which is crucial during their first four weeks of life when their ability to digest solid feed is limited due to the developing rumen. Farmers consult with their nutritionist and veterinarian to ensure calves receive the volume of milk replacer needed to support health, welfare and vigor through each stage of growth.
Did you know the temperature of the milk is also important to calves? While farmers routinely monitor the quantity of milk formula fed based on the calf’s age, they must also be mindful of the water temperature used to prepare it. Following feed manufacturers’ recommendations, farmers ensure the milk replacer is fed at no less than 105°F to help maintain a calf’s normal body temperature which is 101-102°F.
As calves mature, their diet expands to include a mixture of grain and fiber, which is managed to provide the right levels of protein, iron and fat for the animal's age and size. Calves are also given electrolytes, which serve as a hydration boost, akin to sports drinks like Gatorade. Additionally, calves always have access to drinking water throughout the day.
If needed, supplements such as iron, selenium or vitamins may be provided to the animals after consulting with a nutritionist or veterinarian. You can learn more about the day-to-day menu of a veal calf in this video featuring Dr. Sonia Arnold, animal nutritionist and AVA president.
Veal calves are raised for about six months to a market weight of 500 pounds or more. At the time of harvest, they are bigger than a pig and older than a turkey. Given the age of the animal and its diet, the meat is tender, lean and light pink.
Learn more about veal at www.americanveal.com.