5 things to stop doing if you want to get serious about your calf program

Bobbi Kunde Brockmann for Progressive Dairy

“Done is better than perfect.” That phrase often holds true on the farm, like when it’s not quite ideal to chop hay from a nutrient standpoint, but the pending weather conditions suggest now is your best shot to get it up before the situation gets worse. It’s a fair approach for those big milestone events that are surrounded by risk, but a dangerous mentality for routine procedures where much more is within your control.

Too often, I see a done-is-better-than-perfect approach to calf programs. As our dairy industry gets more and more competitive, we should consider challenging this mindset.

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Weekly Digest: 2023 DMC enrollment period is Oct. 17-Dec. 9

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The show isn't won on show day: Xander Harris

Katie Coyne for Progressive Dairy

It’s the dream of those who show cattle to exhibit a champion at World Dairy Expo. For many, their dream is to not only exhibit a champion but to breed it, raise it and develop it to that status. For Xander Harris, 18, of Richmond, Utah, his dream became a reality in October of 2021 in the International Red & White Show.

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The new dairy NRC: New thoughts on dairy nutrition

Since 1944, the National Research Council has established basic nutritional guidelines and recommendations for dairy cows. Over the subsequent 75-plus years, this organization has generated eight sets of these reports, the last one being in 2001, so 20 years ago. Needless to say, a lot has changed in those 20 years.

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Don’t let feed shrinkage impact your bottom line

Kristin Thompson for Progressive Dairy

This can be described as the portion of feed purchased or harvested but not fed to the animals. In other words, this is the percentage of feed that has cost you money without being consumed by the animal, improving your farm performance or increasing profitability. The amount of feed shrinkage is going to vary depending on the farm, with the typical range being 5% to 15% of total feed. However, it can be much higher if not properly managed.

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Four questions to ask about pain management

In 2013, PETA launched a campaign against the California Pizza Kitchen, a national food chain, because of its use of cheese from animals that were dehorned. This sparked a massive movement from food manufacturers – companies like Dunkin Donuts, Baskin Robbins and Starbucks called for the dairy industry to end “painful dehorning practices.”

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Look beyond the basics to prep cows for early lactation

Bill Prokop for Progressive Dairy

It’s likely more research has been done on the period just prior to and after calving than any other part of lactation. This research has led us to a much clearer understanding of the biology of the cow and growing fetus.

We know that when the fetus hits about 190 days inside the cow, it starts needing more energy, which can only be supplied through glucose and amino acids.

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