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Raising a Calf for Beef

Overview

A freezer full of fine beef at half the cost (and much less than that if you raise the hay and grain too)? That's just one of the many rewards of raising your own beef calf!

The work involved in the calf's care? About 10 minutes morning and evening and 20 minutes of the weekend for stall cleaning. But it is every day.

To raise your own calf you need a simple but snug shelter for the first winter months, a ...

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Overview

A freezer full of fine beef at half the cost (and much less than that if you raise the hay and grain too)? That's just one of the many rewards of raising your own beef calf!

The work involved in the calf's care? About 10 minutes morning and evening and 20 minutes of the weekend for stall cleaning. But it is every day.

To raise your own calf you need a simple but snug shelter for the first winter months, a little equipment, a stock of hay and calf starter feed, and later about two acres of land for pasture.

Raising a Calf for Beef, delightfully illustrated by Paula Savastano and Cathy Baker, assesses first the pros and cons of raising a beef calf. It tells what's needed, with detailed chapters on:

* Housing and pasture

* Feeds (milk and calf starter mixtures)

* Raising your own feed

* Choosing a calf

* Veterinarian help

* Caring for the newborn calf (what to do everyday)

* Weaning your calf

* A barn medicine chest

* Upsets you can treat and what to watch for

* Keeping records

* Fattening the calf

* Butchering time

* Your beef on the table

After you've raised your calf to 800 pounds — or larger if you want — off he goes for butchering and packaging. For those who want to do this themselves, a special section is included on slaughtering, butchering, and cutting beef for the freezer. Each step is illustrated with special drawings or photographs.

It you're interested in raising a beef calf, Phyllis Hobson's clear and unique guide will tell you all you need to know.

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Product Details

  • ISBN-13: 9780882660950
  • Publisher: Storey Books
  • Publication date: 1/10/1976
  • Pages: 128
  • Sales rank: 631,656
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.38 (d)

Meet the Author

Phyllis Hobson is the author of Making and Using Dried Foods, Raising a Calf for Beef, and Tan your Hide!

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Table of Contents

Introduction

Housing and Pasture

Feeds

The Milk

Raising Your Own Feed

Choosing a Calf

Judging a Calf

Veterinary Help

Caring for the Newborn Calf

Weaning Your Calf

A Growing Ration

How Much Time?

The Barn Medicine Chest

Medical Care

Some Upsets You Can Treat

Other Illnesses Require a Veterinarian

Keep a Record

Fattening the Calf

Butchering Time

Your Beef on the Table

Butchering Alternatives

Special Butchering Section:

Slaughtering, Cutting and Processing Beef on the Farm

Further Reading

IndeX

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