February Livestock Learning Webinar Beef

Transcription

1 Welcome to tonight s livestock webinar Please dial 1 (888) US Toll Free or 1 (847) US Toll and use this passcode # followed by the # sign, to listen to the wisline. The audio is through the phone. Please mute your phone! This minimizes any other noises so the webinar can be recorded as clear as possible. If you have questions please type them into the chat box in the lower left portion of the screen. Please fill out the evaluation via paper form in your county. County staff please mail me the forms. Folks at home: a follow up with a link to an evaluation will follow. February Livestock Learning Webinar Beef Bernie O Rourke, Extension Youth Livestock Specialist, UW Animal Sciences Pam Hobson, UWEX, 4-H Youth Development Specialist Ron Russell, University of Wisconsin, Madison Animal Sciences Jarred Searles, Nutritionist, Vita Plus Casey Jentz, Owner Lone Willow Acres & Manager at Markhardt Land & Cattle 1

2 Polling slides 1. Do you live on a farm? Yes No 2. How many years have you been in an animal project? 0-3 Years 4-6 years 7-9 years 10 and up 3. Rate your knowledge of your project animals? Have not a clue I know enough to get by I wrote the book 2012 Project Numbers Numbers Beef Sheep Goats Swine Poultry Horse Dairy Numbers 2

3 Objective of an Animal Project Production of a market animal with a high quality, lean, muscular carcass that is economically and safely produced. Production of a breeding animal with high quality traits to be used in a herd to produce high quality and efficient offspring. Avoid single trait selection Choose a complete animal instead! 3

4 Beef Show Cattle Nutrition Feeds Oats- Used as a main show feed ingredient, oats are fairly high in protein, sufficient in fiber. Oats are said to keep cattle growing without putting condition on them. Corn- It is used as an ingredient in all show cattle rations. Corn is high in energy and will put on condition rapidly. 4

5 Protein supplement- There are many sources of protein such as soybean and cotton seed meal, but many feed companies recommend a protein pellet that is a minimum of 32%. Minerals- These are a necessary component of feed to fill the void left by what the calf cannot synthesize. Feed Additives-These are often used to provide cattle with supplements that protect them from setbacks due to stress Always provide cool, fresh and clean drinking water. This is the most important nutrient. 5

6 Your show feed should be between 10-13% protein and 2-5% fat for your calf to best utilize it. Feed Tags are on a As Fed Basis. Daily feeding should be broken down into at least two feedings with 50% coming in the morning and 50% in the evening. Always feed at the same times of the day, and try to make it between 10 and 12 hours apart. For example: 7 A.M. morning feeding and 5 P.M evening feeding. As your calf grows you will need to increase its feed, but make sure you increase it no more than 1 pound every 3 days to prevent any digestive problems from occurring. 6

7 Its important to have the right size calf Most are born in March and April. County fairs run from June to Sept. So the calves will need to be managed differently for different fairs. Some will need to be pushed sooner on a finish diets for early fairs. Heifers need to be fed a high protein diets Also high in fiber. 7

8 Halter Breaking Safety Type of Halter Animal Age Tying up for the first time Brushing Leading Fitting Equipment Clipping Areas to Fit Timing 8

9 Showing Animal Prep Exhibitor Prep Practice Beef Selection A few details and even more questions 9

10 What are our goals? Heifer? Heifers come in a variety of breeds and ages. Often members want a small calf for a small member. This is not always available What is the plan for a heifer after the project? Steer? Steers are market animals. The project has a conclusion inevitably! It s a learning process and it s a life process. Heifers Heifers of virtually any age (more than around 4 months) can be exhibited. If being shown under 5 months of age, you ll need to consider early weaning or bringing a cow. (By the way bringing a cow is a LOT of work!) 10

11 Heifers Purebred or commercial In terms of value to the project really doesn t matter. Purebreds require registration papers and are exhibited based on age. Which breed is chosen absolutely does not matter. Commercials may be shown by age, but often are exhibited by weight depending on program. Breed combinations often exceed purebreds. Heifers So it none of the afore mentioned doesn t matter WHAT DOES? 1. Temperament A good natured heifer will nurture future interest. 2. Quality of animal Multiple criteria 11

12 Heifers Actual Selection: May need to depend on a breeder you have confidence in. Select a quiet natured heifer who is size appropriate for her age. Not too tall not too small and doesn t run away. Select a heifer that has average condition for her growth environment. Heifers with a smooth appearance are easier doing and this will help in all cases. Select a heifer that is healthy. Consider where is this project leading? All kinds of possibilities! Heifer Features: Functionally sound Level topped Level hipped Up headed Long necked Clean shouldered Deep middled Wide from rear Toes forward Hocks back 12

13 Steers Not that different from heifers but: The project will end. Target is the timing of the fair (or not) Depending on breed or type, different weight goals come into play. Generally dealing with spring born calves from the previous spring acquired at 5 8 months of age. Beef producers let the cows raise the calves till near that point. Dairy calves may available at earlier times. Age may or may not be verifiable. Steers Goals: Steer finished at conclusion of project. Exhibitor learns about feeding of project animal Exhibitor (and perhaps parents) learns a bit about economics (this certainly applies to heifers as well). Exhibitor learns about MAQA Others 13

14 Steers Raise or select from reputable producer who will assist with production. Breed does not matter depending on what you re trying to do. Steer Selection Criteria See heifers! 14

15 Purchasing Get animals from known sources. Own herd Respected Producers Respected Sales Ask producers vaccination programs. COOL paper work Health concerns. If a breed animal, get papers. Get appropriate size (weight) animal. How fed - transitioning Logistics Identification Educational credits Rules of show County auction 15

16 Pens Don t overcrowd Clean, dry bedding No nails or sharp objects sticking out Clean feed bunks and water Weather conditions. Protect from extremes Air Movement Proper Ventilation Health How is the health of this prospect? Select healthy animals Does your animal appear normal Observe stance and movement Is appetite normal? Are other animals on the farm healthy? Good body condition, healthy skin and no lameness Examine discharges - nose, mouth, changes in feces (scours, diarrhea, etc.) Keep track of health guidelines for exhibition and movement. FairRulesAnimalHealth2014.pdf 16

17 Safety Animals have a comfort zone A person moving into the comfort zone makes the animal: (Fight or Flight) 1. Tense 2. Move away Cattle Behavior Higher center of balance Flighty beef vs. dairy Tend to kick Cautious Not all act the same way. 17

18 WI MAQA - January Record Keeping Goals & objectives for your project Project costs What was gained, plans for next year 18

19 After the show End Product Market animals that become food for consumers Need to know how good it is. Carcass Shows Ultrasound Shows Carcass Evaluation Yield Grades How much! 1,2,3,4,5 With 1 being the leanest, 5 the fattest Most Cattle are 2 s and 3 s. Quality Grade How good! Prime, Choice, Select, Standard (Young) Commercial, Utility, Cutter, Canner (Old) Most Cattle are Choice and Select Acceptable Color and Carcass Weights 19

20 Beef animals are the vehicle that we use to develop life skills in our youth. Ultimate goal of the 4-H beef project is to develop blue ribbon kids. SPORTSMANSHIP!! 20

21 SPORTSMANSHIP - What is it? Conduct becoming to an individual involving: Fairness and Honest Competition Courteous relationships And graceful acceptance of results 21

22 What Makes a Good Sport? Conduct - High personal standards of behavior as you represent your family, club and community. Fairness Learn and understand the rules. Be objective, honest and just in evaluating yourself and others. Honesty Demonstrate integrity. Do your own work. Be truthful, fair and straightforward in everything you say and do. What Makes a Good Sport? Competition Understand that all contestants are after the same rewards and there will be winners and losers. Courtesy Be nice toward other participants, spectators, judges, officials, leaders, parents and others. Ask questions politely and keep your emotions under control. Graceful Acceptance of Results Accept results and decisions with a positive attitude. Congratulate those who do better than you. Be happy, but gracious, if you win. Thank all who helped you. 22

23 SPORTSMANSHIP! It is your response to winning and losing that makes you a winner or a loser! Harry Sheeny Sportsmanship: Practice it Today and Everyday 23

24 Resources Beef Resource Handbook Wisconsin Youth Livestock Program Wisconsin Beef Project Evaluation 24

25 Next Livestock Learning Webinars March 27 - Swine April 17 - Sheep May 15 Meat Goats Past webinar recordings and handouts can be found at: Contact Bernie O Rourke for questions, borourke2@ansci.wisc.edu 25