Beef cattle

Approximately 90% of all cattle bred in Italy for meat is imported mainly from France and from Eastern European countries. The size of the cattle varies greatly, from 70-80 kilogram young veal calves to 450 kilogram 18 month old broutards.
Weaning
Broutard
Fattening techniques

Weaning

Weaning is the step in which the young veal calf develops from a monogastric to polygastric digestive system. The characterising element of intensive weaning consists in feeding the calves with reconstructed milk.
The step lasts from a minimum of 60 days to 90-100 days: the time depends on the initial weight and the farmers management choices.
The weaning program may be delayed according to the genetic meat producing aptitude of each breed: in practice, it may span from a minimum of 70 days for Polish breeds to a maximum of 90 days for blonde French cross-breeds. The farming technique is aimed at developing the prestomach of the calves as quickly as possible by feeding dietetic food while ensuring, by feeding milk, the balanced supply of macro and micro nutrients for obtaining a harmonic development of the body mass.

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Broutard

This is the pre-fattening step of calves from the pastures, the so-called Broutards.
It is a particularly delicate step in both health and nutritional terms: the calves are vaccinated against the main viral pathologies and parasite control is performed. Having a feedstuff with a high content of easily digestible fibre, an excellent mineral and vitamin integration and a correct protein content with hay and/or straw is essential during this step.
The broutard feed formula particularly focuses on the quality of the fibre. Easy fermentability is needed for optimal rumen activity.

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Fattening techniques

Dry-fed beef: this technique is suitable for beef with a high meat production aptitude.  The breeds used (Limousine, Garonnaise, Belgian Blue, etc.) have a low dry substance ingestion capacity, a high slaughter yield and an excellent conversion ratio. This feeding technique consists in the free-feeding of feed and hay and/or straw.
Beef fed with maize silage rations and/or sugar beet pulp: this is the traditional feeding technique used in regions where maize growing is most common.
Maize silage and pressed beet pulp are fodders with a low UBV cost. This feed ration is suitable for all breeds.

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