What is the culinary word for the meat of a cow calf?
Cow–calf operation have been weaned to be matured elsewhere, such as at a feedlot, or may be raised to near-slaughter weight and sold at the age of 1–2 years. Older cows and bulls, if kept, may also be sold to slaughter after their reproductive years have ended. Cow–calf operations generally raise their stock primarily on pasture and other forms of roughage rather than grain feeds, though they may provide vitamin and mineral supplementation. For this reason, they require more land than other cattle operations, such as feedlots, veal and dairy cattle production, or breeding operations that focus primarily on management of bulls
Cow–calf operation Cow–calf operation A cow–calf operation is a method of raising beef cattle in which a permanent herd of cows is kept by a farmer or rancher to produce calves for later sale. Cow–calf operations are one of the key aspects of the beef industry in the United States and many other countries. In the British Isles, a cow–calf operation may be known as a single-suckler herd. The goal of a cow–calf operation is to produce young beef cattle, which are usually sold. A rancher who works within such a model is often called a "cow–calf operator" in the United States.