The production of White Beef

It means that calves are completely fed with whole milk, skim milk or substitute milk after birth, during the lactation period of 3 months, and slaughtered when the weight reaches about 100 kilograms. The meat is delicate and tender, delicious, the meat is all white and slightly pink, and the nutritional value is relatively high. The protein content is 63% higher than that of ordinary beef, fat is 95% lower, and the human body is rich in amino acids and vitamins. The price is 8 to 10 times higher than the average beef. However, the feeding cost is high, so we should choose male calves born from excellent beef cattle, dual-purpose cattle, dairy cattle or high-generation hybrid cattle with strong body, strong digestion and absorption function, rapid growth and development, and birth weight of 38 to 45 kg.