WYNNSTAY AGRICULTURE
FOCUS ON CALVES 2020
BEEF CALVES, NO LONGER A BY-PRODUCT FOR THE DAIRY INDUSTRY Approximately 50% of UK beef production is sourced from dairy-cross-beef. The other 50% is sourced from suckler herds. Experts predict by 2023 we will see over 60% of beef being produce from the UK dairy herds. Agricultural technology has developed rapidly over the last decade. This development has seen massive improvements in the quality of sexed female semen by AI companies. Increased conception rates have allowed dairy farmers to free up animals that are not of genetic interest to the herd, allowing more animals to be AI’d to beef semen. Approximately 50% of UK beef production is sourced from dairy-cross-beef; the other 50% is sourced from suckler herds. Experts predict by 2023, we will see over 60% beef being produce from the UK dairy herds.
of nutrition will not be worth the additional value. A lesser quality calf will result in; poor feed efficiencies, weight gains and thrive, and potentially result in higher mortalities.
The hot topic and a buzzword within the beef industry at the moment is integration and, all companies, whether it be processors, retailers or farmers, are looking to drive efficiencies within their industries and deliver a consistent product to their customer. Customers are now showing a growing interest in where their meat is sourced from, how the animal is produced, as well as wanting the animal to have limited movements.
Leading breeding companies have provided breeding strategies, not only to drive efficiencies in their dairy business but also the beef. Genomic testing has allowed dairy farmers to identify the most genetically profitable females within their herd and these females will be AI’d using female sexed semen to provide adequate replacements within the herd, thus eradicating the need for surplus heifers and the risk of overstocking. Second tier of females in the herd will still be fertile animals but not of genetic interest for your replacements, these are the animals that qualify for using male sexed semen to help improve calf revenue output, also considered as a 13th milk cheque. With milk processors setting new standards for the health and welfare of our industry, it is something we have all taken into consideration and many of us put into practise: minimising the number of dairy bull calves produced and maximising the number of beef-cross calves suitable to the meat processors. A beef-cross calf is worth over £180 more than a dairy bull from the same cow – equivalent to 2.28p/litre.
Choosing high EBV bulls, setting targets and receiving quality colostrum for beef calves is just as important as it is for your heifers, ensuring calves are good weight for age, maximising profits and minimising problems for rearers. Better breeding can add an average of £45 to the value of a beef calf – equivalent to 0.57p/litre. Looking forward we must consider: • reviewing our breeding systems, in order to maximise on areas where possible • expanding the options of using sexed semen and knowing the genetic potential of your herd • beef rearer; we should be utilising grass earlier depending on genetic capabilities or intensive finishing systems for enhanced performance • reducing days to slaughter and maximising meat yields As a farming industry we need to continue to ensure that we are supplying the consumer with a product that delivers a quality experience consistently. The growing interest from retailers for producing efficient beef that delivers margin back to the farmer, whilst maintaining a marketable product, will see genetic selection become a big part of beef production over the next 12 months.
Millie Hendy
With the predicted increase of dairy-cross-beef, we must improve the quality of calf the dairy farmer is producing. Firstly, a poorer calf selected through poor genetics and lack
Calf & Youngstock Specialist Gloucestershire, Avon & Midlands
11
m: 07717 495746 e: millie.hendy@wynnstay.co.uk
@hendycalf1
BEEF CALVES
Beef semen had always been a secondary by-product to the dairy farmer and the growing interest of integrations from retailers and processors has forced dairy farmers to carefully select beef genetics to ensure they are meeting specification, and providing the performance that is required for individual outlets.
