Select, measure and monitor, the essentials to profitable suckler production

Linda and Stuart Evans

Stuart and Linda Evans are focused on continually improving their suckler enterprise in order to maximise output and subsequent returns. “High genetic merit Charolais bulls are a prerequisite and top stockmanship is essential to achieving our goals, yet equally important is measuring and monitoring. We record every individual and we weigh each animal at weaning between 28 to 32 weeks, and the heifers again at nine months, at turnout at between 11 and 12 months of age, and a couple of times before slaughter,” Linda explains.

 

The couple’s passion for producing quality cattle and paying attention to detail doesn’t stop there. “We always inspect every carcase hung up to determine the true value of the animal. We’ve spent the best part of two years reaching the end product so it’s in our real interests to see what’s under the skin, how the animal has performed and what potential improvements we can make.”

 

Heifers from their combined 160 cow suckler herd finish off grass at an average 18 months, 300kg target deadweight and literally 100% grade within the top three specifications, while for the last seven years steers have been sold off the yard ‘in their working clothes’ to repeat buyers at an average an average 30  weeks and up to 400kgs. “We are delivering what our customer wants,” says Stuart. “We don’t creep our calves, so they go on to finishing with every chance of their potential being exploited. We make a point of keeping in touch with the finishers to find out how they killed out.”  

 

Linda and Stuart have applied the same strategy to their two respective units amounting to approximately 800 acres which they run in partnership as one business. Linda and Stuart’s beef enterprise is based at Parc Le Breos Farm, Penmaen, Gower and carries 80 suckler cows, while Stuart’s family farm is based at Cefnstylle, Gowerton to the north of the Gower and runs another 80 cows. A complementary flock of 750 ewes is carried between the two units. Both herds are block calved from the end of March over a six week period after running with a team of six Charolais bulls.

 

“Our current strategy for the suckler herd is to maximise output per cow by producing quality calves from a proven Charolais mated to crossbred dairy cows. We depend on the dam to rear the calf from least cost milk and grass, while the bull confers the best potential performance,” Stuart explains.

 

Charolais has been used over their respective suckler herds for the last 20 years simply because of its ability to consistently leave quality calves that are preferred over other Continental crosses by finishers and butchers alike. However, thanks to HCC’s Welsh Beef Quality Improvement Project, Linda says understanding and using BLUP data has transformed the couple’s decision making when it comes to investing in a new bull.

 

“Starting to use data as a major decision making tool was a leap into the unknown. The scheme concentrated our minds on the figures’ real meaning and pushed us into realising what the higher genetic merit bulls can really deliver. In fact the data has given us confidence to change the type of bulls we’re using and nowadays it’s a case of having it all.

 

“Since we’ve bitten the bullet, we’re selecting bulls in the top 10% for 200 day weight EBVs and overall Terminal Index as well as ease of calving. They’re consistently leaving calves that are easily calved and they’re very growthy and shapely with muscle running all the way through to the shoulder which is why we have such a high percentage grading in the E and U bracket.

 

“These bulls are very deceptive because they can appear wide on the shoulder, compared to previously when we made our buying decisions on eye; we used to select new herd sires that were narrow on the shoulder and had an average EBV for calving ease. They left easily calved, good growing calves however they didn’t have that same muscling.”

 

While the couple make their selection procedures from the bull sale catalogue at home, when they arrive at the mart, visual appearance and locomotion are the final deciding factors, says Stuart. “We expect a bull to last at least eight working years, so he has to be good on his feet and fit throughout his working life.”

 

The couple say they are extremely lucky in that the Gower has two abattoirs and they are able to use their own transport. Those factors are having an impact on their future plans to finish the steers. “We want to add as much value to the calves as possible and maximising the use of grazed grass, the cheapest form of forage, and our long term objective is to take the entire crop through to finishing,” he says. “Using our own and local facilities will help to drive down costs, and monitoring how the steers kill out will enable us to stay in control of the entire production chain.”

 

Linda adds: “We’re also dependent on Charolais breeders continuing to make genetic improvements within their herds by selecting in particular for 200 day weight and ease of calving. Their efforts so far have had a major impact on increasing our herd returns, we trust the pace will be maintained.”

 

 

 

 

Charolais cross calves at Parc Le Breos Farm