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Agriculture for Secondary Schools

facilitate availability of required infrastructure and faciliities and access to timely
market information which helps in price negotiation. Using weighing scales
and keeping records ensures transparency. Improving animal condition through
fattening, cleaning, and health checks can raise value. Searching for buyers in
institutions such as schools, companies, or meat factories can help to get better
FOR ONLINE READING ONLY
prices.

Activity 10.15

1. Visit a livestock market or watch a video showing cattle marketing.

2. Observe how cattle are selected, priced and sold.

3. Prepare a marketing plan for selling ten beef cattle. Think about how to
improve cattle value before sale (feeding, cleaning, timing). Also, reflect on
factors that may affect the price and suggest solutions.
4. Find out how you can add value to beef in your area.

5. Record all your work and lessons learnt in your portfolio.

Veal production

Veal is meat that comes from young calves, usually less than 20 weeks old. It is
mostly produced from male calves of dairy cows. Veal is soft, easy to chew and
digest compared to beef and is rich in nutrients. It also has a mild flavour and a
smooth texture. Although it is more expensive than beef and not as commonly
eaten, it is valued for its high quality.
To produce healthy veal, good calf management is essential. First calves should
be kept in clean, well-ventilated housing with enough space to move around.
Maintaining proper hygiene and proper feeding helps to prevent disease. Second
they should be fed properly, in the early weeks, calves are usually fed milk or
milk replacers, and as they grow, they may be given grain-based feeds depending
on the type of veal being produced. Proper feeding not only supports healthy
growth but also contributes to the tenderness of the meat.

Apart from feeding and housing, calves must be regularly checked for signs of
diseases . They should receive necessary vaccinations and have constant access
to clean water. Keeping calves in calm and comfortable place is important, as
stress can affect meat quality. Veal is classified based on the age of the calf at the
time of processing, as shown in Table 10.6.

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