source: Farm and Food Report
Making the best out of a difficult situation can sometimes involve developing local markets.
The diagnosis of a cow with BSE (Bovine Spongiform Encephalopathy) in May of 2003 has resulted in dramatic changes to the Canadian cattle industry.
One class of cattle that has been greatly affected is cull cows. Due to limited slaughter capacity and demand, most cattle producers are faced with challenges when marketing cull cows.
Cattle are culled for various reasons: reproductive problems (open, difficult calvers, prolapse), udder problems, poor milking and mothering ability, bad disposition, genetic and trait selection, injury, disease and old age.
But at the market, stock growers never know if a cow will fetch $80 or $300 dollars. It becomes hard to budget in this kind of situation, says Saskatchewan Agriculture and Food’s Livestock Agrologist Bryan Doig.
“With no price guarantees in the marketplace, selling these cows at auction can be risky. Rather than dumping culled cows into the market, there may an opportunity to place some of these cattle into a feeding program. The purpose is to increase marbling and tenderness, improve flavour, whiten the fat and increase the body weight.”
Doig recommends that healthy cows younger than nine to 10 years of age be selected.
“Ideally, choose cull cows from three to seven years of age for your finish feeding program. Young cows gain faster and more efficiently than older cows. Rations for cull cows consist of high proportions of barley grain — other grain mixtures can be used.”
Start the cows on a ration consisting of 20 per cent to 25 per cent barley. Gradually increase the amount of grain over a two to three week period until the cows are receiving 60 per cent to 80 per cent barley in the ration.
“The barley should be coarsely ground or rolled to increase the digestibility,” says Doig. “But avoid over-processing the grain to reduce the incidence of bloat.”
Producers are encouraged to limit the amount of good quality hay or silage that is fed to ensure that the cows eat all of the grain. Minerals, limestone and vitamin A can be mixed with the grain.
“The feeding program should range from 60 to 80 days in length. This should provide adequate time for the cows to gain 150 to 250 pounds. There will be an improvement in tenderness, fat colour, marbling, rib eye area and carcass weight as a result.”
Cull cows can produce tender and tasty beef. Specific cutting and aging procedures will further enhance the taste and tenderness of the beef from these cows, explains Doig.
“With large numbers of beef animals being processed locally, abattoirs may only provide seven to 10 days of aging in the cooler. Many have a six-week pre-booking date for slaughter; some require as much as three months’ notice. Most require that the meat be picked up the day after cutting and wrapping. Prices for slaughter and processing generally range from 45 to 50 cents per pound – this includes kill, chill, environmental fees, cut and wrap.”
Develop a market for the cow beef and establish a price that will ensure a profit before placing cull cows into a feeding program. A number of beef producers and some abattoirs have organized Beef Rings. This is where several families are contacted to purchase the meat from a grain-fed cow, and each family shares an equal portion of the meat. They pay the abattoir for the cost of slaughter, chill, cut and wrap, and the beef producer for the cow. The beef producer delivers the live cow to the slaughter facility.
Doig is of the opinion that there are real benefits to being strategic in cull cow management:
“Producers have consistently been getting $300 to $400 or more per animal in this manner. The prospect of locally marketing an animal that has been grain fed can significantly enhance the return on investment for producers.”
There is definitely more than one way to work around the cull cow challenge. To find out more on the topic, read the Cull Cows - On-farm Feeding and Marketing Options Fact Sheet on Saskatchewan Agriculture and Food’s website at www.agr.gov.sk.ca. Click on Livestock, Beef, Feeds and Nutrition, then on the document name.
For more information, contact:
Bryan Doig, PAg
Livestock Development Specialist
Saskatchewan Agriculture and Food
(306) 446-7477
bdoig@agr.gov.sk.ca
Making the best out of a difficult situation can sometimes involve developing local markets.
The diagnosis of a cow with BSE (Bovine Spongiform Encephalopathy) in May of 2003 has resulted in dramatic changes to the Canadian cattle industry.
One class of cattle that has been greatly affected is cull cows. Due to limited slaughter capacity and demand, most cattle producers are faced with challenges when marketing cull cows.
Cattle are culled for various reasons: reproductive problems (open, difficult calvers, prolapse), udder problems, poor milking and mothering ability, bad disposition, genetic and trait selection, injury, disease and old age.
But at the market, stock growers never know if a cow will fetch $80 or $300 dollars. It becomes hard to budget in this kind of situation, says Saskatchewan Agriculture and Food’s Livestock Agrologist Bryan Doig.
“With no price guarantees in the marketplace, selling these cows at auction can be risky. Rather than dumping culled cows into the market, there may an opportunity to place some of these cattle into a feeding program. The purpose is to increase marbling and tenderness, improve flavour, whiten the fat and increase the body weight.”
Doig recommends that healthy cows younger than nine to 10 years of age be selected.
“Ideally, choose cull cows from three to seven years of age for your finish feeding program. Young cows gain faster and more efficiently than older cows. Rations for cull cows consist of high proportions of barley grain — other grain mixtures can be used.”
Start the cows on a ration consisting of 20 per cent to 25 per cent barley. Gradually increase the amount of grain over a two to three week period until the cows are receiving 60 per cent to 80 per cent barley in the ration.
“The barley should be coarsely ground or rolled to increase the digestibility,” says Doig. “But avoid over-processing the grain to reduce the incidence of bloat.”
Producers are encouraged to limit the amount of good quality hay or silage that is fed to ensure that the cows eat all of the grain. Minerals, limestone and vitamin A can be mixed with the grain.
“The feeding program should range from 60 to 80 days in length. This should provide adequate time for the cows to gain 150 to 250 pounds. There will be an improvement in tenderness, fat colour, marbling, rib eye area and carcass weight as a result.”
Cull cows can produce tender and tasty beef. Specific cutting and aging procedures will further enhance the taste and tenderness of the beef from these cows, explains Doig.
“With large numbers of beef animals being processed locally, abattoirs may only provide seven to 10 days of aging in the cooler. Many have a six-week pre-booking date for slaughter; some require as much as three months’ notice. Most require that the meat be picked up the day after cutting and wrapping. Prices for slaughter and processing generally range from 45 to 50 cents per pound – this includes kill, chill, environmental fees, cut and wrap.”
Develop a market for the cow beef and establish a price that will ensure a profit before placing cull cows into a feeding program. A number of beef producers and some abattoirs have organized Beef Rings. This is where several families are contacted to purchase the meat from a grain-fed cow, and each family shares an equal portion of the meat. They pay the abattoir for the cost of slaughter, chill, cut and wrap, and the beef producer for the cow. The beef producer delivers the live cow to the slaughter facility.
Doig is of the opinion that there are real benefits to being strategic in cull cow management:
“Producers have consistently been getting $300 to $400 or more per animal in this manner. The prospect of locally marketing an animal that has been grain fed can significantly enhance the return on investment for producers.”
There is definitely more than one way to work around the cull cow challenge. To find out more on the topic, read the Cull Cows - On-farm Feeding and Marketing Options Fact Sheet on Saskatchewan Agriculture and Food’s website at www.agr.gov.sk.ca. Click on Livestock, Beef, Feeds and Nutrition, then on the document name.
For more information, contact:
Bryan Doig, PAg
Livestock Development Specialist
Saskatchewan Agriculture and Food
(306) 446-7477
bdoig@agr.gov.sk.ca
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