Exploiting beef unit returns

Charolais genetics + nutrition + management

Influencing market price is out of the majority of beef producers’ reach; however they do have tools to hand to improve their unit’s efficiency and ultimately its sustainability. Farmers will be able to find out how Alan Medd is already implementing them when he stages a discussion day at West Whorley Hill, Winston, near Darlington on Wednesday 29 October supported by the British Charolais Cattle Society and Keenan.

From left, British Charolais Cattle Society’s Steven Nesbitt, of Winston; host, Alan Medd and Keenan Rumans’ nutritionist, Seth Wareing

A combination of selected genetics, better nutrition and meticulous management is enabling Alan Medd to maximise his suckler enterprise’s potential and subsequently improve its gross output and viability.

“We pride ourselves producing quality stock and nowadays we’re finding that our calves are flying,” says Alan. “Firstly, we’ve reintroduced Charolais, noted leaving progeny with that unbeatable weight for age, to use as the terminal sire over our split calving 100 cow suckler herd. In the last couple of years we’ve also introduced a blueprint strategy supplementing calves at grass with creep. We’re feeding them a carefully formulated diet made available literally from day one. The new regime is paying dividends by exploiting each animal’s growth potential when feed conversion efficiency is at its highest.

“This season for example, our spring born Charolais cross bulls averaged 320kg and 1.5kg daily liveweight gain at six months old, while same age heifers averaged 275kg and 1.3kg daily liveweight gain. By weaning at nine months, the bull calves are projected to gain an extra 150kg liveweight and the heifers,100kg liveweight on average compared with those reared at West Whorley Hill before we introduced the creep,” he explained.

“That additional weight represents a significant 4:1 return on feed cost for the bulls and 3:1 for the heifers. While the bulls have already been sold privately, it is also presenting us with the option of keeping the heifers and taking them through to finishing at an average 300kgs deadweight within 12 months, or selling a heavier animal on to the strong store market where extra kilos produced cost effectively equals extra margin.” Twelve months ago, Alan’s Charolais cross heifers were among the day’s top 5% of prices in the strong store ring in Barnard Castle mart, while the bulls were sold privately to a repeat buyer for finishing. 

Nutritionist, Seth Wareing of Keenan Rumans explains: “This is an exemplary unit; Alan is forward looking, always seeking to improve his farm business, and open to introducing new ideas.  For example feeding a simple calf creep comprising best value feed has improved performance by 15% year on year simply because it is achieving growth cost effectively while the calves are still young to maximise feed conversion efficiency. To gain those same levels of weight post weaning would require feeding four times as much feed.”

Designed as suitable to feed to both spring and autumn born calves, the creep analyses 12MJ/kg ME and 15% CP and comprises home grown cereals, soya hulls, soya and pot ale syrup to supply moderate levels of starch and quality protein ensuring maximum growth and avoiding fat being laid down.

West Whorley Hill, a 442 acre mainly grassland holding carrying a 100 cow suckler herd, a 170 bull beef finishing enterprise and 500 ewes is essentially a family unit. Alan farms in partnership with his father Brian, while his wife, Alison and mother, Kathleen share managing the office work and calf rearing. Seth Wareing and the farm vet, Debby Brown make up the team providing specialist livestock advice.

A member of the Red Meat Industry Forum’s local group, Alan says the venture is offering real positives. “The group has helped to open our eyes, share new ideas and keep our ears to the ground. The farming sector is a fast moving world in which technical and management advances are continually being made, and we’ve got to be ready to respond,” he says.

“For example, 10 years back we went with the fashion and jumped to another Continental terminal sire to use over the herd, however since then, the store market has dictated it wants cattle that will grow more quickly to slaughter weight, so we’ve returned to using Charolais,” he explains. “In fact, I don’t think there is any other breed that will leave calves that will match

Charolais cross calves’ weight for age, and conformation. They’ll never be beaten, and at the end of the day, we’re all paid on weight.

“There’s also temperament and other factors to be taken into account particularly when we’ve pared labour to the bone – there’s just me and Dad to manage the farm,” Alan explains. “Apart from being quiet, our Charolais cross calves are easy to calve, the calves are lively, they’re soon up suckling and looking after themselves, and their muscle development is soon very apparent.”

He adds: “We’re aware of the importance of selecting the correct bull, he is after all half the herd. While frame on which to hang the muscle is among our key criteria, we will in future look at Estimated Breeding Values to help us make a more informed decision on a bull’s potential to leave even higher performance calves.”   

To the future, Alan says: “Despite higher farmgate prices in the red meat sector, we need a substantial increase otherwise we’ll have to continue to live to work. Therefore, continuing to connect genetics, feed and management combined with introducing new ideas, systems and products will remain key to the farm’s success, if they have the potential to reduce inputs and improve its overall efficiency.”