vleesvee

Vleesvee refers to cattle kept and fattened for beef production, rather than for milk. In the Dutch agricultural sector the term covers dedicated beef breeds as well as crossbreeds from dairy herds that are finished for slaughter. A substantial share of vleesvee comes from male calves born on dairy farms, which are typically marketed after a fattening period, and from cows culled from dairy herds that are further fattened for meat in some systems.

Breeds and selection focus on growth, feed efficiency, carcass yield, and meat quality. Common beef breeds and crossbreeds include Charolais, Limousin, Hereford, Angus, Blonde d’Aquitaine, and Simmental. Selection criteria may also include carcass conformation and, in some markets, marbling or tenderness. The production goal is to produce a high-quality carcass within a commercially viable time frame.

Production systems vary. Fattening can take place on specialized fattening units or mixed farms, with a diet that starts on pasture and is supplemented with silage, grains, and concentrates to reach finishing targets. Slaughter age typically ranges from about 12 to 30 months, depending on breed, system, and market requirements, with live weights often around 500–700 kg and carcass weights commonly in the 250–350 kg range.

Sustainability and welfare considerations are increasingly central. The sector addresses greenhouse gas emissions, land use, transport and housing conditions, and antibiotic use through genetics, nutrition, management practices, and welfare standards.