A new resource developed by the National Cattlemen’s Beef Association and CattleFax helps cattle producers maximize profitability from their culling decisions.
“Right Way. Right Time. – A Guide to Cull Cattle Management” is now available at www.ncba.org.
With effective planning, cull cattle can be a significant source of revenue and should not be overlooked. In essence, cull cattle are market cattle.
This new document addresses key problem areas, provides strategies for making timely culling decisions to prioritize animal welfare, and is designed to help producers capture more value through effective management regarding cull cattle.
“Cull animals can contribute significantly to the profitability of the ranch,” said Trey Patterson at Padlock Ranch Company.
“We spend extensive time and money adding replacement cattle to our herd, so it is imperative that we capture good value for cull cattle to offset these expenses.”
For cattle producers across the country, whether beef or dairy, cull cattle are part of doing business.
Animals age, they no longer breed back, and their health deteriorates. Incorporating culling decisions into an operation’s best management practices benefits both animal welfare as well as the producer’s bottom line.
“Managing cull cattle to be in good condition, sound, and fit to transport will increase their value significantly,” said Patterson.
“The animals leaving our ranching operations are not only a valuable financial resource, but they also constitute a class of cattle that need and deserve as much care as any other animal on the operation.”
According to the 2022 National Beef Quality Audit, the market cow and bull sector provides an alternative product and a secondary value to animals once their original purpose is no longer suitable.
When it comes to product fabrication, market cows and bulls are typically associated with ground beef production.
However, over time, the industry has realized that some market cows and bulls have the potential to yield valuable primals to be fabricated and sold as retail cuts and to the restaurant trade.
Information and access to the resource online are available at www.ncba.org/producers.
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