For a dairy-calf-to-beef production system to be viable, you must start with a healthy calf. A strict purchasing policy should be established at the outset to ensure calves come on to the farm in a healthy condition.
Farms that do not implement a strict purchasing policy will have:
Higher mortalityIncreased veterinary billHigher rearing costsLower performance ratesSome of the key components of a purchasing policy include:
Only buy calves that are over two weeks of ageOnly source calves that are over 50kgDo not accept calves that appear empty or dullTry to set up a network of farmer suppliersEstablish a good working relationship with farmer suppliers and clearly communicate the type of calf you requireRecord from which farms calves were sourcedIt is important that you handle each calf before purchase and examine it thoroughly for signs of scour, pneumonia, swollen navel, hurts, or any other abnormalities.
Ensure that all calves purchased:
Are healthy and alertHave a clean dry shiny coatHave no stiff joints and are moving freelyHave no discharge from the nose or mouthAre in a clean, dry and well-bedded environmentShow no sign of dehydrationHave a clean and sealed navel
Even where a group of calves appear healthy it is advisable to check the temperature of a random sample as a sick calf can often show very few symptoms. The most efficient method is to use a rectal thermometer as this gives the most accurate reading. A temperature of above 39.5°C indicates a fever and the calf should not be purchased.
Choosing the right calf
When sourcing calves, farmers should be aware of the market requirements they have to meet, and the suitability of the calf to their system.
The main markets for dairy bred animals require a carcase over 270kg and grading O= or better. To achieve this you will require a calf that:
Has a good frameGood straight top loinIs not excessively narrow at the shoulder or hindquarterHas a good bone structureHas not got a large bellyCalf transport
When transporting calves, stress levels and exposure to disease need to be kept to a minimum. You should:
Ensure the trailer is washed down and disinfected between loadsBed the trailer with straw or shavingsUse a dividing gate to minimise group sizeUse a covered trailer with side ventsNot overload the trailerGet the calves home and unloaded as soon as possible
This article was first published in the Dairy Calf to Beef booklet published by the Irish Farmers Journal with ABP Ireland, Kepak Group, OSI Food Solutions, and McKey Food Services in France.
Read more
Dairy calf to beef series
For a dairy-calf-to-beef production system to be viable, you must start with a healthy calf. A strict purchasing policy should be established at the outset to ensure calves come on to the farm in a healthy condition.
Farms that do not implement a strict purchasing policy will have:
Higher mortalityIncreased veterinary billHigher rearing costsLower performance ratesSome of the key components of a purchasing policy include:
Only buy calves that are over two weeks of ageOnly source calves that are over 50kgDo not accept calves that appear empty or dullTry to set up a network of farmer suppliersEstablish a good working relationship with farmer suppliers and clearly communicate the type of calf you requireRecord from which farms calves were sourcedIt is important that you handle each calf before purchase and examine it thoroughly for signs of scour, pneumonia, swollen navel, hurts, or any other abnormalities.
Ensure that all calves purchased:
Are healthy and alertHave a clean dry shiny coatHave no stiff joints and are moving freelyHave no discharge from the nose or mouthAre in a clean, dry and well-bedded environmentShow no sign of dehydrationHave a clean and sealed navel
Even where a group of calves appear healthy it is advisable to check the temperature of a random sample as a sick calf can often show very few symptoms. The most efficient method is to use a rectal thermometer as this gives the most accurate reading. A temperature of above 39.5°C indicates a fever and the calf should not be purchased.
Choosing the right calf
When sourcing calves, farmers should be aware of the market requirements they have to meet, and the suitability of the calf to their system.
The main markets for dairy bred animals require a carcase over 270kg and grading O= or better. To achieve this you will require a calf that:
Has a good frameGood straight top loinIs not excessively narrow at the shoulder or hindquarterHas a good bone structureHas not got a large bellyCalf transport
When transporting calves, stress levels and exposure to disease need to be kept to a minimum. You should:
Ensure the trailer is washed down and disinfected between loadsBed the trailer with straw or shavingsUse a dividing gate to minimise group sizeUse a covered trailer with side ventsNot overload the trailerGet the calves home and unloaded as soon as possible
This article was first published in the Dairy Calf to Beef booklet published by the Irish Farmers Journal with ABP Ireland, Kepak Group, OSI Food Solutions, and McKey Food Services in France.
Read more
Dairy calf to beef series
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