Calfrearing

Calf rearing is the management of young bovine animals from birth to weaning, focusing on nutrition, health, growth, and welfare. In dairy operations, it begins with newborn care and ends at weaning, while in beef production it often continues toward target weaning weights before entry to further finishing systems. The approach varies by farm, breed, and production goals, but common principles apply across systems.

Nutrition and feeding are central to calf rearing. Newborn calves receive colostrum promptly after birth to supply antibodies and energy. After colostrum, calves are fed milk or milk replacer to meet their nutritional needs, gradually transitioning to solid foods such as starter grain and clean water. Access to forage is introduced as calves grow. Weaning typically occurs when calves have achieved adequate growth and health, with schedules varying from about six to eight weeks in dairy programs to later timelines in some beef systems.

Housing and welfare emphasize cleanliness, comfort, and disease prevention. Calves are often housed individually in clean, dry pens with good ventilation and dry bedding during the early weeks to minimize disease transmission. As they grow, housing may change to accommodate social housing or group pens, always considering health status and space requirements. Good management includes regular health monitoring, vaccination where appropriate, and parasite control.

Health management and biosecurity are integral. Colostrum management, vaccination programs, and timely treatment of illnesses such as scours or pneumonia are standard practices. Procedures that involve pain, such as castration or dehorning, should be performed with appropriate analgesia when feasible. Accurate record-keeping of birth data, dam information, health events, and growth supports monitoring and planning throughout the rearing period.