Calf

Calf refers to a young bovine animal, typically a member of the species Bos taurus, from birth up to about one year of age. Calves are usually born after a gestation of roughly nine months and rely on the dam’s milk in early life. They commonly weigh about 25 to 45 kilograms at birth, with rapid growth in the first months. The term also covers young bovines of other cattle breeds.

Calves are raised for dairy or beef. In dairy operations, calves are often separated from their mothers to monitor feeding and reduce disease risk; they may receive milk replacer. Weaning typically occurs around six to eight weeks in dairy systems, later in beef. Selection and nutrition influence growth rates and carcass quality. Welfare and disease prevention are central concerns in modern herd management.

Calf also denotes the posterior portion of the lower leg in humans. It contains the gastrocnemius and soleus muscles, which join to form the Achilles tendon and enable plantar flexion of the foot. The calf contributes to standing and movement; injuries include strains or ruptures from sudden force or overuse. Treatment ranges from rest and ice to rehabilitation, depending on severity.

Calving is the process of a cow giving birth to a calf. It is managed in farming operations, with concerns such as calving ease and dystocia. Births are recorded for health, genetics, and productivity, and calves are identified, vaccinated, and monitored in early life.