CHAPTER IV 

 GROWING BABY BEEF 



In this chapter, which discusses the growing of baby 

 beef, the following phases of the questions are consid- 

 ered: (i) Adaptation in breed types; (2) Calves 

 reared on dams or hand-fed; (3) Necessity for starting 

 the animals properly ; (4) Nature of the fodders re- 

 quired; (5) Succulence and its sources; (6) Nature 

 of the concentrates; (y) Amount of concentrates to 

 feed; (8) Age at which they may be sold at greatest 

 profit; and (9) A^alue of high finish in the animals. 



Baby beef means beef that is put upon the market 

 beyond the age when it is classed as veal, and while 

 the animals which have produced it are yet consider- 

 ably short of maturity. Veal, properly speaking, is 

 meat furnished by calves from an exclusive milk diet, and 

 usually at an age that does not exceed 10 to 12 weeks. 

 After cattle have reached the age of, say, 24 months, 

 the carcass is no longer classed as baby beef. The term 

 baby beef, therefore, may be applied to meat furnished 

 by bovines between the ages of 3 to 4 months. More 

 frequently, howe\'er, it means beef from animals in the 

 one-year form. 



Baby beef is essentially a product of recent years. 

 Its production has been stimulated by the light ob- 

 tained during recent years on the less rapid growth 

 secured from animals as the birth period is receded 

 from, and the changed demand in the market for a con- 

 siderable proportion of that class of meat. It is most 

 in demand at those seasons when heavier beeves are 

 less plentiful in the market, as, for instance, in the 

 summer months, but may be sold at any season. It is 

 peculiarly a product of the arable farm, as it can only 



