Agriculture Reference
In-Depth Information
to develop. If you wean before it is developed, you will have to give the calves a protein
source. Most often, calves are weaned at about 7 months old.
Weaning can be a stressful time for both mothers and calves. At weaning, calves are separated
from their mothers so they can no longer nurse. Traditionally, calves have been totally separ-
ated from their mothers or nurse cows into areas where they cannot see each other. These
calves become stressed and spend their time bawling for their mothers instead of eating. The
mothers also will bawl for their calves. Mothers will slack on eating for a while, but they will
eat when they are hungry.
One way to reduce stress is fenceline weaning. In
fenceline weaning
, calves are separated by
a fence into an adjoining pasture where they can still see, hear, and smell their mothers. For
animals that are accustomed to an electric fence, three strands of wire should be enough to
keep them separated. The separation is accomplished by moving the mothers into the adjacent
pasture, and leaving the calves where they are. Be careful when separating the calves and
mothers. Keep in mind the principles of blind spots and point of balance.
If you plan to sell calves soon after weaning, make sure you wean them a few weeks before
the sale date. Ensure the calves have access to water. Some farmers let their water troughs
overflow for the first couple of days to attract the calves' attention and ensure they know
where the water is. Check in on the calves to make sure they are eating and are not depressed.
Dairies that use nurse cows can keep their calves nursing for the same amount of time as beef
producers, roughly six months or so. If you are still milking your other dairy cows, you can
milk your nurse cows in the barn after weaning.
Veal
Veal was developed as a way to make use of the many dairy bull calves that will not be used
for breeding. These calves were considered almost useless in a dairy system, so farmers began
slaughtering these calves at a few months old, resulting in small, lean, tender cuts of meat.
You may have heard the horror stories about conventionally raised veal, about how the male
calves are taken from their mothers shortly after birth and stuck in dark crates so small they
cannot even turn around. These calves also are fed a milk substitute that keeps them anemic
and keeps their meat white. Like many conventionally raised cattle, they are given growth
hormones to speed growth and antibiotics to fight the infections that are likely in this type of
environment. The backlash against these practices was so strong that many Americans refused
