118 TYPES AND MARKET CLASSES OF LIVE STOCK 



Veal Calves. 



Veal calves are a by-product of the dairy industry. Most 

 of them are of dairy type and breeding, and are not profitable 

 to raise for beef. The veal calves annually slaughtered in the 

 United States are nearly half as many as the cattle slaughtered 

 for beef, but their dressed weight is only one-tenth of the dressed 

 weight of the cattle. Veal calves are dressed with the skin on, 

 and a well-fattened veal dresses from 65 to 70 per cent. The 

 desired type is a blocky, sleek, smooth calf, with comparatively 

 small head. The neck should be thick, the brisket full, ribs 

 well covered, loin wide, flanks full, rump plump and meaty, 



Fig. 33. Good Feeders. 



thighs plump, and scrotum or udder full. The skin should be 

 sleek, mellow, and easily lifted. 



The most important factors determining the value of a veal 

 calf are age, condition, and weight. Weight is not so important 

 as age and flesh. To command the highest price, a young calf 

 should carry high finish, weigh from 140 to 160 pounds, and be 

 about eight weeks old. A strictly fat calf of 150 pounds at 

 seven weeks of age is the sort that tops the market. Veal calves 

 range in weight from 80 to 450 pounds, and in age from 5 to 20 

 weeks. The grades are choice, good, medium, and common. 

 Following are the requirements of the various grades as to fat- 

 ness, weight, and age: 



