Angus, Charolais or Commercial - either way, Calving is around the corner!
Wed 09 Jan, 2013
Angus, Charolais or Commercial Cattle - either way, Calving is around the corner!
For many US beef producers, calving season will be upon them in the next few weeks. Now is the time to make preparations for that most critical part of any beef operation.
While not everyone follows a winter calving schedule, many do. That means that the next few months can have a big impact on the bottom line. The weather can have its effects as well, but that’s something that can't be controlled. Regardless, there are things that Angus, Charolais or commercial producers can do to make it a successful calving season.
Borrowing their motto from the Boy Scouts of America: be prepared. Now is the time to clean calving areas, stockpile bedding, and gather supplies. Stock up on disinfectants, lubricants, calf chains and pullers, buckets, heat lamps, and whatever else your operation uses during the peak of calving. When that busy season comes, you'll want to focus on the job at hand and not be caught short of needed supplies.
As calving season arrives, checking on cows every four hours or fewer can prevent the loss of calves. While DeBruycker Charolais cattle are known for their calving ability, there is no substitute for good husbandry during this critical time. If a cow is having difficulty during labor, collecting milk from the cow while she is being attended to is recommended. Calves from difficult labors are more likely to be weak and take extra time before standing. Having that milk immediately available to the calf by bottle feeding can make a difference that goes all the way to the bottom line.
Herd managers should be working to separate the older cows and calves from the pregnant cows prior to the start of calving. Once the first calves are born, those cows (and calves) should be moved to their own area for their first 21 days to prevent disease outbreaks. It should be safe to mingle all the cows as one herd again three weeks after the last calf is born.
Once the cows have all calved and the weather turns to spring, DeBruycker Charolais cows and calves are ready to thrive in grass-fed operations - so ensure your cows and calves are ready too! A successful calving season may not guarantee a successful season, but all successful seasons start with good calving practices.
[acknowledgment also to Iowa Beef Center]