No Longer the Ugly Meat

Transcription

1 No Longer the Ugly Meat

2

3 Their statistics

4 Source:

5 They re not babies when I send them to be processed they re teenagers. Chickens Pigs Veal Lambs Goats Beef 6-9 weeks 4-7 months 5-14 months 6-14 months 6-14 months Less than 30 months

6 It doesn t have to be this way.

7 Or this way

8 Attitudes and Agricultural Practices Are Changing

9 Farmers and Consumers Have a Choice

10 Veal Does Not Have To Be Ugly Meat

11 Targeted Producers New & Beginning Farmers Dairy Farmers Beef Farmers Women Farmers Senior Farmers Homesteaders

12 ADVANTAGES Relatively quick and inexpensive to get started Smaller animals are easier to handle Require less space than beef and dairy cattle Quick return on investment Provide a revenue stream from stock traditionally sent to auction Good profit margin Underserved, untapped and unsaturated markets Excellent addition for diversified livestock operations Just the right size to feed a family

13 They have to go somewhere.

14 What is Veal? The meat from any young bovine that does not exhibit the dentition signs of adulthood (as old as 14 months). Traditionally, all the young male offspring that was slaughtered at the end of grazing season or before they became sexually mature.

15 Getting Started Equipment & Infrastructure Acquiring Calves Care & Feeding of Calves Harvesting Marketing

16 Equipment & Infrastructure What do I need? Containment & Bedding Shelter Feeding & Watering Equipment Pasture Transportation

17 Containment & Bedding Start with housing that is peaceful and small Bed for warmth and absorbency NEVER use moldy bedding NEVER put newborn calves in high-tensile or electric netting

18 Shelter

19 Build Your Own Purchase $100 $500

20 Feeding & Watering Equipment

21 Acquiring Calves Purchase from local dairy farms Use from your own farm Culls from your own beef herd DO NOT BUY CALVES AT LIVESTOCK AUCTIONS

22 Transportation

23 Care & Feeding Milk Replacer Whole Milk Nurse Cow

24 To Grain or Not To Grain? Pellets Course Organic/Non-GMO Medicated

25 Common Maladies Scours Coccidia E. coli Pneumonia Stupidity

26 Harvesting pounds pounds pounds Light Breeds Poor Beef Performers AKA: grinders Yield = pounds Older Light Breeds Younger Large Breeds Poor Beef Performers Whole Carcass Restaurant Sales Market Cuts Large Breeds Young Beef Culls Market Cuts Boutique Butchers Yield = pounds Yield = pounds

27 U.S.D.A. or Custom? Retail Cuts for farmers market Whole Carcass for Restaurant or Boutique Butcher Shop Whole, Half or Quarter for Private Contract CSA Orders Crossing State Lines Personal Consumption

28 Getting the Most Out of a Carcass Retail Cuts Scallopine & Cutlets $21 Ossobuco $12 Rib Chops $18 Loin Chops $18 Short Ribs $9 Stew Meat $14 Ground $11 Breast $10 Offal $8 Bones $4 Value-Added Ossobuco Tenderloin $28 Offal Bones Grind the Rest! Ideas Sausages Bratwurst, Wieswurst Patties Stock, Broth & Demi-glaze

29 Whole Carcass Sales Restaurants & Chefs Boutique & Artisan Butchers Cooperatives Private Parties Don t forget the special bits, including the head, glands and organs including the urinary bladder which is prized by charcuiterie chefs. Similarly, the udder from a non-lactating heifer is prized by South Americans and is perfectly legal under USDA inspection.

30 Marketing Your Meat Be prepared for reaction Be able to respond intelligently Understand how to prepare your product Share recipes and cooking ideas Preach to the choir Educate! Educate! Educate!

31 Rose Veal Ruby Veal Meadow Veal Suckled Veal Hand-Raised Veal Humanely-Raised Veal Meat from 6-month old calves that were raised on a nurse cow in pasture and fed no grain.

32 Eating sick animals results in sick people. Meat from crated and anemic calves.

33 Use Every Tool You Can Websites Social Media Newsletters (print/electronic) Write articles & recipes Donate to fundraisers

34 Chapel Hill Farm Shenandoah Valley Randall Lineback Ruby Veal Ossobuco 3.5 lbs. $110 Scallopine 1 lb. $40 Rib Chops 2.5 lbs. $98 Short Ribs 3 lbs. $65 Ground 4 lbs. $64

35 ROSE VEAL: UNDERSTANDING THE DIFFERENCE Painted Hand Rose Veal Commercial White Veal * Stays with cow after birth * Taken away immediately * Naturally nursed with colostrum * Force fed antibiotics & electrolytes * Transported directly to farm * Trucked hundreds of miles, often through large auction barns. * Fed non-medicated milk products * Fed only medicated powder milk * Fed with nipples * Fed in buckets * Never injected with hormones * Synthetic estrogen implants and prophylactic antibiotics used * No antibiotics. promote rapid growth. * Raised outside in small groups * Crowded inside with hundreds of * No mutilation. other calves in individual crates. * Lots of grass & sunshine * A life of concrete & darkness * Processed at a family-operated * Trucked thousands of miles to a large scale processor. local USDA facility. I believe in 100% transparency for our food system.

36 More Talking Points More sustainable utilize less grass, water, fossil fuels, etc. Help to make your farm more sustainable. Strengthens the economic viability of your business. Guarantees animal welfare of your animals from birth to plate. Personal safety. Typical harvest ages of other meats.

37 Enjoy the Fruits of Your Labors

38 Thank you! Sandra Kay Miller Painted Hand Farm