At 1:16 -0600 9/12/02, Theola Walden Baker wrote:

>And then there was the
>pastured natural veal calf whose mama stepped on his leg and broke it.

I was brought up on a sheep farm. Occasionally we'd get a milk-fed
lamb that died and finished up in the oven (the whole carcass would
be about a meal for 4). Not much flavour, but the texture was amazing!

We also used to buy calves and grow them out for our own meat. All
pasture-fed, except maybe a hay and grain supplement in summer and
autumn when the grass was thin on the ground.

The steers would always be slaughtered in early summer when they
were the fattest from having so much grass to eat.

 ...R.