Suckled Beef - Birth

Most calves are born in spring, either in buildings or outside in fields, to cows kept specifically to rear beef calves. This means that the cows are not milked and their calves can drink, or suckle, their mothers milk at any time.

Strong bonding between calf and mother is critical just after birth, especially because the cows first milk provides the calf with the colostrum it needs to fight disease. If cows are in-doors they are often isolated before calving to prevent other cows attempting to foster the calf. This makes assistance easier, if needed, and allows cow and calf to bond undisturbed.

Some calves are born in the autumn, usually indoors, with the aim of producing beef when market prices are higher. Cattle are housed on a deep litter of straw and often use traditional farm buildings.

The weight of new-born calves varies with breed and sex but an average would be 45 kgs. Twins are uncommon occurring in only about 2% of pregnancies; other multiple births are extremely rare.

The navel of a new-born calf is often treated to prevent joint-ill, a serious disease which can enter the calf before the area dries and seals naturally.

Calves must be tagged in both ears within 20 days of birth. The unique eartag shows both the herd number and the individual 6 digit number for the calf.

Most male calves will be castrated before they are two months old to prevent them becoming aggressive or attempting to breed with young heifers later in life. In some cases bull calves will be reared as bull beef and will be penned up with other bulls before reaching sexual maturity so castration does not occur.

A very wide range of breeds and cross breeds are used for suckled beef production. Cows are often native breeds or with native blood such as Hereford cross, Hereford, Aberdeen Angus and Sussex.