The picturesque setting of Yeo Valley, Blagdon, Somerset, provided the backdrop for a meeting organised by the Organic Livestock Marketing Co-operative to go behind the scenes at the newly opened Yeo Valley Farms’ calf-rearing unit looking at beef production from dairy-bred calves.

At the invitation of Richard Greaves (Yeo Valley Farm Manager) and organised by Peter Jones (Director, OLMC) some 30 invited guests enjoyed lunch at the Yeo Valley canteen before heading off to the calf-rearing unit. Here, Richard explained the ideas behind setting the unit up and how the calves were reared, either to be heifer replacements going into the two dairy herds or to be finished as beef animals.

The importance of calf management

Before calving was highlighted with cows being dried off in good time and at the correct body condition along with appropriate diets and transitioning, in order to maximise colostrum production.The emphasis was placed on good stock husbandry and getting the basics right, with a target of all calves receiving a minimum of 3 litres of good quality colostrum within 4 hours of birth.

Both dairy and beef calves followed the same rearing strategy with 3 litres of milk being fed twice daily for 12 weeks, along with immediate access to water. In week 1, calves had access to rearer nuts and chopped straw and reared in groups of up to 15.

Richard had provided some detailed costings and, as can be imagined when a group of farmers get together, these generated a great deal of discussion.

The relative costs of milk and feed, along with associated vet and med costs, created some lively discussion before the group left the calf-house to see youngstock out at grass. There followed more discussion on grass management and grazing strategies,with the general consensus being that it was quite possible to produce a good beef animal from a dairy-bred calf. The conformation of the pure British Friesian obviously helps in this and while Aberdeen Angus beef bulls are used at present, Richard is keen to experiment by using some Red Devons as a trial.

OLMC would like to thank all those that attended and a special thank you to our hosts, Yeo Valley, and to Richard for reinforcing the idea that beef from dairy-bred calves is possible!