As world population and demand for food rise, keeping soil healthy and productive is of paramount importance.

View images related to Billy Whitehurst's article,"Stockmanship and animal welfare at initial calf processing." - / - Hide Captions X   When larger calves are processed out on the range, it is recommended to place both the front and rear feet through a lariat and allow riders to hold the calves horseback. This aids in preventing the calf from struggling, thus reducing chance of injury to calf or crew. Photo courtesy of Marci Whitehurst. This table allows for safely securing the calf. Note the care taken to hold the calf’s head so that he doesn’t thrash around, reducing potential injury to the calf. Photo courtesy of Brady and Tianna Fife.   The traditional rope and drag method allows for multiple calves to be processed simultaneously. With a competent crew, calves can be safely and humanely restrained to prevent injury to animal and crew. Photo courtesy of Janice Cartwright. Billy Whitehurst, PAS, is a University of Idaho Beef Extension Educator based in the Twin Falls County Extension Office and is co-coordinator of the Idaho Beef Quality Assurance program.   Photo courtesy of Kabel Satterwhite. Tables allow for minimal labor, often a single family can perform the tasks needed at branding with no outside help needed. Tables also allow the option of leaving the calf standing, which sometimes is easier on calf and human. Note that this table is able to securely restrain the calf so it can’t thrash around and hurt itself. Photos courtesy of Kabel Satterwhite. Although it is important for the crew to be competent, a horseback and roping style of branding is also dependent on well trained horses. Don’t be afraid to stipulate to your crew that you don’t want green horses in the pen. Photo courtesy of Janice Cartwright. With the use of forks, a relatively small and competent crew has the capacity to process multiple calves at once and work through a herd in a time efficient manner. Photo courtesy of Billy Whitehurst. This branding was a simple affair that involved only a few corral panels, a fence corner, and a crew of quiet and competent cowboys. Photo courtesy of Marci Whitehurst. With the use of forks, a relatively small and competent crew has the capacity to process multiple calves at once and work through a herd in a time efficient manner. Photo courtesy of Billy Whitehurst. Photo of calf stretched with “dead man,” courtesy of Ann Dennis. The inner tube placed between the ground stake and the fork or dead man is vital to allowing for “give” when stretching calves at branding so as not to cause too much pressure on the calf. Photo courtesy of Billy Whitehurst. Click here to see the feature story.

For forage operations, harvest season comes more than once each year, and timing is critical.