Raising a Calf for Beef A freezer full of fine beef at half meat market costs (and much less than that if you raise the hay and grain, too). That's just one of the many rewards of raising your own beef calf. The work involved in the calf's care? About 10 minutes morning and evening and 20 minutes on the weekend for stall cleaning. But it does require your attention every day. After you've raised your calf to 800-1000 pounds, or larger if you want, off he goes for butchering and packaging. For those who want to do this themselves, a special section is included on slaughtering, butchering, and cutting beef for the freezer. Each step is illustrated with special drawings or photographs. If your interested in raising a beef calf, Phyllis Hobson's clear and unique guide will tell you all you need to know. Soft cover, 6"x 9", 121 pages, many black and white photos, illustrations and charts. We offer free shipping on all orders over $19.94. Orders under $19.95 will have a $2.50 handling fee added. To order by phone call Toll Free 866-596-9982