Page 13 - MWC 4-20-2023s
P. 13

Calf Processing and Branding: Best Management Practices                                     The Midwest Cattleman · April 20, 2023 · P13


      By Jesse Fulton - Nebraska BQA
         Calving is underway across         As we move into brand- and the situation, and pres- goals for the vaccination pro-
      the country, which means  ing time, it is a good time to  ent health/disease challeng- tocol.  Your veterinarian has
      calf processing and branding  discuss some calf processing  es.                                         the potential to be your best
      (if applicable in your area) is  and branding best manage-              Relevant information to  resource when developing
      just around the corner.            ment practices.                    examine prior to process- these protocols.
         For those who may not be           First things first:  Es- ing young calves includes                   Calf processing, and specif-
      calving already or those look- tablish a  Veterinary Cli- current health status of the  ically branding time, can hold
      ing for good calving reading  ent Patient Relationship  herd, previous health chal- great traditions of family and
      material, it is good to revisit  (VCPR) with a veterinari- lenges within the same man- community. It can also be lev-
      some calving best manage- an. The purpose of the VCPR  agement and environmental  eraged as an opportunity for
      ment practices.                    is for a vet to know the cattle,  constraints, and operation
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             Callaway

             Livestock

            Center, Inc.

             On I-70, 4 miles east of
        Kingdom City, MO on outer road

              573-642-7486


              Feeder Sale
                Monday

               12:30 p.m.



         1st Thursday Night
            of Each Month

                6:00 p.m.
          Special Cow Sale





             Jack Harrison
               573-386-2138

           John P. Harrison

               573-386-5150
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