Majority of the male calves are raised for veal, which are considered a delicacy. Like the female calves, they are denied their mothers milk as well. Their short lives are lived confined in an individual crate, which prevent them from any movements. This is so that their muscles will remain in an indefinite state of atrophy. They are fed a liquid diet, with an intentional iron deficiency so that their flesh will be a pale gray color. At 16-18 weeks old, they are slaughtered and sold as gourmet meat. The primary sources of veal meat are from the dairy industry.

At around 4-5 years, the cows milk production level will lower due to producing an unnatural amount of milk. Now that they are no longer valuable to the dairy industry, they are sent to a slaughter house. Usually processed into ground beef for hamburgers.