NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

November 5, 1998

Beef Cycle Affects Cow Culling Decisions

Beef cattle producers making decisions on culling cows from the herd this fall might want to add the fact that the beef cycle has apparently bottomed out to the factors that influence culling decisions, says Greg Lardy, extension beef cattle specialist at North Dakota State University.

Ranchers are well aware that open cows cost money, probably $1 per day in feed and labor to keep a cow over the winter. On the other hand, Lardy points out, producers should strive to have their breeding herds expanded to take advantage of the upward price cycle. This means that culling open cows may not be an automatic decision.

If a physically sound cow is open because of management problems or short feed supplies, it might make sense to keep her one more season, he says.

The current situation may also be an opportune time for producers considering an alternative calving season, Lardy says. Cows that were open this season could be easily added to a fall-calving herd, for example. This would also cut the time that an open cow would have to be kept in the herd without producing a calf.

However, producers thinking about culling fewer cows this fall need to be aware of health problems, says Dr. Charles Stoltenow, NDSU extension veterinarian. Factors such as missing teeth, bad udders, bad legs, cancer eye or lumpy jaw are not likely to improve and will cost money in the long run, he says.

It can be difficult to tell if an open cow is healthy and can produce a calf next season or is susceptible to other problems, such as pneumonia. The prudent course might be to cut losses by selling the cow and using the cash for other purposes, says Stoltenow.

Another alternative with thin cull cows is to put some weight on them before selling. Also, cautions Lardy, during fall pregnancy checking, worming and treatments, producers need to be aware of withdrawal times of any products used before cattle are sent to market. Read and follow the label directions of all products used, he says.

###

Source: Greg Lardy (701) 231-7660

Editor: Gary Moran (701) 231-7865