Calves

Food, Animal source foods, Animals (Animalia), Chordates (Chordata), Vertebrates (Vertebrata), Mammals (Mammalia), Therians (Theria), Placentals (Placentalia), Artiodactyls (Artiodactyla), Ruminants (Ruminantia), Bovids (Bovidae), Bovines (Bovinae), Bovini, Bos, Cattle

Species name: Bos Taurus

Consumption area(s): Earth, except for Africa and some tropical regions

Introduction

Calves are young cattle, typically less than one year old, and can be of any sex or breed. They are raised for a variety of purposes, including dairy production, breeding, and veal, as well as for their economic and agricultural value in livestock systems. In dairy operations, male calves that are not intended for breeding are often used in veal production, allowing farmers to maximize the value of these animals.

Veal

In Italian, French, and other Mediterranean culinary traditions, veal is regarded as a delicacy, often served as cutlets, like the Italian cotoletta or the well-known Austrian Wiener schnitzel. Classic French preparations include fried escalopes, veal grenadines (small, thick fillet steaks), stuffed paupiettes, roasted joints, and blanquettes. Because veal contains less fat than many other meats, careful cooking is needed to prevent it from becoming tough. It is commonly breaded for frying or served with a sauce. Veal parmigiana, featuring breaded cutlets, is a typical Italian-American dish.

Beyond the meat itself, calf bones are used to create stocks that serve as the base for sauces and soups, such as demi-glace. Calf stomachs provide rennet for cheese production, and calf offal is often considered the most valuable type of offal.

Production methods for calves

In Western production systems, male calves from dairy breeds are typically raised for meat, since they do not produce milk and therefore represent a surplus for the dairy industry. During the first few days of life, these calves are usually separated from their mothers within 72 hours, allowing them to enter the rearing system designed for their purpose.

Initially, calves are often kept in individual pens, a practice intended to provide health protection during the early stages of growth. After several weeks, they are moved to shared enclosures, where they are raised in groups of at least two, promoting a more natural and social environment.

The diet for veal calves is based on milk replacers, enriched with milk-derived proteins, as well as essential vitamins and minerals. This feeding regimen, similar to infant formula, is among the most common in veal production farms. In some cases, calves are gradually introduced to a grain-based diet, starting with milk replacers for about six to eight weeks before transitioning to a diet high in corn.

The herd’s health is overseen by a specialized veterinarian, who establishes a health program to ensure the well-being of the animals. For optimal growth, calves require sufficient hydration, a balanced diet, and a safe, comfortable environment, all crucial for proper development.