Every year more than a million baby calves are slaughtered in Australia and sold as ‘bobby veal’ to retail stores and the catering trade. This product is of poor quality and yields of saleable meat are very low. A new system of veal production has been developed in Victoria which is cost-efficient and overcomes many of the animal welfare criticisms levelled at traditional white veal systems practised overseas. As well as satisfying domestic requirements, it has potential to be a new export commodity.
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