|Ross Blaine guides students |
through the calf barns.
This sector works hand-in-hand with dairy farmers: Milking cows give birth every 12 to 18 months to continue to produce milk. The female calves are added to the herd or sold to other milk producers, but modern dairy operations have no use for male (bull) calves. They are, instead, destined to be raised for meat.
|Some calves need to be separated|
until their health improves.
The chef-instructors at Liaison encourage students to shop at the farmers markets, talk to the meat vendors and fruit and vegetable growers. Trips to abbatoirs and meat processors are a regular part of the curriculum.
|At 17 weeks these calves|
weigh almost 225 kg.
|Fresh from the farm:|
Delft Blue veal on the plate at Liaison.