Beef-on-dairy calves are one of the most valuable outcomes of modern dairy production. Protecting the value of these calves depends on how well rumen and gut health are supported from the start.

When it comes to feeding the world, cattle have a starring role. At the same time, they play a part in the emission of methane, one of the three major greenhouse gases. Neither fact can be ignored.

Seeing beef cow-calf pairs on pasture caused me to consider how we have raised dairy calves. Granted, most of our commercial dairy management systems don’t allow this kind of environment for the cow and her newborn calf, but what can be done to make our systems better?

It is hard to have blanket recommendations for producers across the U.S., as environments and production practices vary so much between regions and even producers within regions. Nonetheless, there are some basic principles and practices that will give your calves the best chance at navigating the weaning process.

Young calves are the future of most dairy herds, and their future production potential is directly tied to their growth and development pre-weaning. At birth, the rumen is non-functional, leaving the calf reliant on a liquid, milk-based diet.

Early weaning must be well planned. Utilize your team to critique your nutrition, health and facilities prior to early weaning.

Klipp explained that, compared to their straight beef counterparts, beef-on-dairy calves are weaned early from a liquid milk diet and need a functional rumen to maintain growth and overall health.

While failures of the immune system are often seen, little is taken into account of what the immune system requires and if it is getting what it needs from the digestive system of the animal.

This is quickly shaping up to be a year that all cattle producers, both big and small, won’t forget any time soon. As sale barns across the country begin to crush previous record highs in calf prices, the decision to keep or sell the 2023 calf crop will be weighing heavy on every producer’s mind.