132 



Types and Market Classes of Live Stock 



Veal Calves 



Veal calves are largely 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 desired type is a blocky, smooth calf, with comparatively 

 small head and fine bone. The neck and brisket should be full, ribs 

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

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

 and pliable, the coat of hair thick, long, and soft, and the tail bushy. 

 L. D. Hall states ^ that short, straight hair lying close to the skin and 

 a "whiplash" tail are usually characteristic of poorly finished calves, 

 and that properly finished native calves 4 to 6 weeks old produce the 

 best veal, though some choice calves are older. He also states that 



i-^:4im^'^>--'->>~ 



Fig, 40.— Choice veal calf. 



the dew claws harden at 2 or 3 weeks of age, that calves under 3 weeks 

 old are subject to condemnation, and that few carcasses weighing less 

 than 50 pounds are passed by government meat inspectors. Calves 

 under 3 weeks old are termed "deacons" or "bob veal." A strictly 

 fat calf of 150 pounds is the sort that tops the market. Calves are 

 dressed with the skin on, and a well-fattened calf dresses from 65 to 

 70 per cent. The best veal is produced by milk feeding and good 

 management. Calves which have had little milk, much exercise and 

 exposure, and a long shipment to market bring a low price. 



Veal calves range in weight from 80 to 450 pounds and in age from 

 3 to 20 weeks or over. They are divided by weight into light weights. 



111. Bui. 147, p. 212. 



