Veal is the meat produced from dairy calves weighing less than 70kg or beef calves (vealers/weaners) weighing up to 150kg. Calves from the dairy industry usually grow up on specialist calf-rearing properties unless the dairy farmer has facilities for rearing calves. Calves are generally reared in groups in sheds and fed milk or milk replacer and grain.
Vealers or weaners are raised on pasture with their mothers and grow up feeding on fresh pasture and milk.
The system of calf production where calves spend their entire lives in individual crates with solid wooden sides that do not allow the animal to turn around or express natural behaviours, are not used in Australia. This system of housing calves for veal production (which still occurs in many countries) is designed to produce the 'classic' white-coloured veal by denying the calf access to iron. The colour of Australian veal varies from light pink to light red.
In Australia, although dairy calves raised for veal are generally penned in groups, individaul penning of calves may occur to control disease. The Model Code of Practice for the Welfare of Animals: Cattle provides guidelines for the housing of articifically reared calves.
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