VEAL CALVES
The Ontario veal industry raises approximately 200,000 calves for meat consumption
annually1. Approximately 45 per cent of Canadian veal is raised in Ontario, although
production is predominantly of grain-fed veal cattle. The average grain-fed veal farm in
Ontario produces approximately 150 to 200 veal calves per year, although there are a
number of large producers with multiple barns and farms, and many smaller producers
raising less than 50 calves per year. In Ontario, the milk-fed veal industry is an integrated
system, representing approximately 10 per cent of the industry. Veal Farmers of Ontario
(VFO) is a producer run organization that represents the interests of both grain-fed and
milk-fed producers in Ontario. VFO is committed to enhancing the Ontario veal industry
on behalf of all those associated with the sector including processors, feed companies,
pharmaceutical companies, retailers, foodservice and other service and equipment
suppliers. VFO’s responsibilities include producer communication, government liaison,
policy, research and development, marketing, consumer education, promotions, retail
liaison and producer education. It is Ontario’s newest marketing board as of April 1,
2015. Formerly, veal producers in Ontario were represented by a voluntary organization
called the Ontario Veal Association. Veal calves are marketed to both federally and
provincially inspected slaughter facilities. They are often assembled in groups from
various producers. As such, reaching a census of the number of veal producers, and
total population of veal calves, in Ontario at any one time is very difficult. While there are
a number of large producers with multiple veal facilities, often on several different sites,
there are also a large number of small producers raising less than 50 calves per year.
There are two types of veal calves produced: milk-fed veal and grain-fed veal. Milk-fed
veal calves are raised on a balanced diet based largely on milk replacer, to reach market
weight of approximately 225 kg at 18 to 20 weeks of age. There are a relatively small
number of large milk-fed veal producers raising this specialty commodity in Ontario.
Grain-fed veal is a much larger, more dispersed sector of the veal industry, producing
calves that reach a market weight of 650 to 700 lbs. (296 kg to 318 kg) around seven
to eight months of age. Grain-fed veal calves are raised on a milk-based diet until 6-8
weeks of age, and then weaned onto a diet of corn and protein supplement. Milk-fed
veal calves are raised on a balanced milk-based diet containing all the necessary
nutrients for animal health, along with a small quantity of roughage, around 40 to 60 kg/
calf. Milk-fed calves will reach a market weight of 450 to 500 lbs. (205 kg to 227 kg)
around five months of age.
The Ontario veal industry raises
approximately 200,000 calves
for meat consumption annually.
These calves represent the
male (bull) calves from the dairy
industry, which are not raised by
dairy producers.
Finished veal and bob calf prices are nearing record highs. The recent price for finished
veal has been influenced by a number of factors, including supply and demand, time of
year, weather, the US market and competition for bob calves. With the price of beef also
increasing and the need to recuperate some of the higher input costs, some producers
in Ontario have chosen to raise their veal calves to higher weights as dairy beef.
One of the unique challenges of the veal industry involves sourcing animals. While select
high genetic value bull calves are raised for breeding purposes, the majority of male
dairy calves are considered a byproduct of the dairy industry and sold to veal producers
directly or through sale barns. Calves can also come from Quebec, or are bought as
preconditioned calves from western provinces. These bull calves are raised to produce
high quality meat, however due to the nature of sourcing these animals, biosecurity and
early management practices in place at the birth farm and the stress and exposure to
pathogens from commingling during transport and at sale barns, they are at an inherently
greater risk of illness and need for antimicrobial use.
Finished veal and bob calf prices are currently nearing record highs. The recent price for
finished veal has been influenced by a number of factors, including supply and demand,
time of year, weather, the US market and competition for bob calves. With the price of
beef also increasing and the need to recuperate some of the higher input costs, some
producers in Ontario have chosen to raise their veal calves to higher weights as dairy
beef.
One of the unique challenges of the veal industry involves sourcing animals. While
select high genetic value bull calves are raised for breeding purposes, the majority of
male dairy calves are considered a by-product of the dairy industry and sold to veal
producers directly or through sale barns. Calves can also come from Quebec, or are
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http://ontarioveal.on.ca
Antibiotic Use in Food-Producing [