Page 240 - Agriculture_Form_3

Agriculture for Secondary Schools

Table 10.6: Types of veal based on the age of the calf

Type of veal Age of calf (in weeks)
Bob veal Less than 4

Veal Up to 12
FOR ONLINE READING ONLY
Special-fed veal Between 12 and 16

Grain-fed (pink) veal Up to 20

Activity 10.16

1. Search on the internet and find out if veal is produced or sold in any part of
Tanzania.

2. Analyse your local environment and assess whether veal production could be
practical. Give reasons.

Exercise 10.6
1. What key factors should be considered when selecting beef cattle for slaughter
or sale, and how do these factors help ensure good meat yield and quality?

2. What are three possible effects of poor hygiene at slaughter or meat processing
facilities, and how can each be prevented?

3. Which methods can be used to preserve beef where refrigeration is not
available, and what conditions make each method more suitable?

4. What practices help to ensure that meat remains safe and clean during and
after slaughter, and why is each practice important?
5. What are the dangers of leaving hides untreated immediatelyafter slaughter,
and what preservation methods ensure they retain quality?

6. How can the proper use of beef by-products, e.g., hides, bones, offal and
blood benefit an entrepreneur, and what simple steps can be taken to manage
them well during slaughter?

7. What things can affect the selling price of beef cattle? Suggest how best to
improve the price.
8. What are the two main ways of marketing beef cattle? Compare their
advantages and challenges in your area.

Student’s Book Form Three 231

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AGRICULTURE F3.indd 231