the registered herd and 25 percent of the herd calves in the fall. In our commercial herds we calve 50 per- cent in the spring and 50 percent in the fall. This is due to location, environment, availability of winter forage and hay, and other factors based on input costs and profi tability. We make our calving season successful by fi rst
defi ning the season in which we want them to be calved. For us, that is a 90-day calving season. With a 90-day season every cow is required to calve at a 365-day interval. To accomplish this we palpate every cow. Any cow
that will not calve in the 90-day window is culled with no exceptions. We apply all of the same standards for the registered
Beefmaster herd that we do for the commercial herd. First-calf heifers are bred to calve at the beginning
of the calving season; this gets them started off right. A large percentage of our cattle will stay in the 90- day window if they calve early in the season on their fi rst calf. Bull selection is based on a full BSE (breeding sound-
ness examination) by the veterinarian so the testicular development and semen quality will support the bull impregnating 30-plus cows in the 90-day season. Bulls are removed from the herd after 90 days to keep the calving season intact. Bull selection for fi rst-calf heifers is based on 3 fac-
tors relative to calving success: • low birth weight EPD • low actual birth weight of the bull • visual appraisal for calving ease Before and during calving season we provide pas-
turage suffi cient to keep the cows maintaining a 4 to 6 body condition score so they will have proper nutri- tion to raise a marketable calf and breed back. Most of our country requires some mineral supplement due to soil defi ciencies. Above all, the thing most important to a success-
ful calving season for us is sticking to the plan year in and year out. By not pampering or making excuses for the cattle, and with strict culling, we give the cows that perform on minimal input the chance to make the ranch a profi t, which is what Beefmaster cattle were bred to do.
Derek Frenzel, Frenzel Beefmasters, Temple Frenzel Beefmasters has both a spring and fall calv-
ing season. The heifers are bred to calve at 24 months of age. Our spring season is set up for February and
March calves. Our fall calving cows start Sept. 15 and calve for 60 days. By having a tight calving season we are able to
supplement our cattle for a shorter amount of time when needed. We are also able to vaccinate at the proper times. It is much easier to manage a group of cattle calving
in a short window than have cows still calving when you need to be putting bulls out again and giving pre- breeding vaccinations. We can wean all the calves at the same time, and
they are easier to market. On the registered side it is much easier to record
and compare birth, weaning and yearling weights on a group of calves that are not strung out in age. By having 2 calving seasons we are able to bet-
ter utilize our herd bulls. Instead of getting 25 to 30 calves once a year from 1 bull, we can get 50 to 60 calves a year. Having 2 seasons gives us the opportunity to market
our calves twice of year instead of throwing our eggs into 1 basket and relying on the market 1 time a year. We also give our customers 2 age groups of bulls from which to choose.
First Time Ranch & Beefmaster Cattle Co. Ltd.
Cattle Bred On Three Principles: 1) Pedigree – Historical Performance 2) Physical Traits – Today’s Performance Low Birth Weights with High Weaning Weights – NATURALLY
3) DNA – Future Performance Traits Cassidy DNA being tested by Univ. of Nebraska & USDA for Tenderness, Marbling
“ We OFFER Cattle from Top of The Line DNA Bulls “
CASSIDY SUNDANCE HERCULES Replacement Heifers Bulls Semen Available Show Heifers & Show Steers