Calving begins
Calving begins in the late spring and into summer when the weather gets mild and the grass begins to grow again. The calf pictured here is less than one hour old. At birth, calves are weighed and given an ear tag with an identification number on it. The calves stay by their mothers’ side for ten months before they are weaned. Once weaned, calves are sorted into groups. The best males are kept as bulls and the best females are selected as replacement heifers to stay with the breeding herd or sold to other farmers who are seeking quality genetics. The rest are raised on the farm for up to two years, entirely on grass, hay, baleage, minerals, and water. These animals provide healthful, nutritious, tender, and tasty beef for local families throughout the region.
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