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L to R: Harry, Marion, Ian, David, John, Richard and Andrew are all involved in the dairy industry.


David is pictured preparing a heifer for Border and Lakeland’s Club Sale.


working with and encouraging the next generation. The Wormanby herd now numbers 170-head including 55 Excellent and 80 Very Good cows averaging 11,000kg at 4%p and 3.5%bf twice a day. Everything at Wormanby has to be financially viable and help the bottom line, none more so than the sale of between 40 and 50 fresh cows and heifers at the Border and Lakeland Club Sales which helps top up the milk cheque each month. David aims to keep cows in as good a condition as possible all the time so anyone calling on the farm leaves with the best impression.


“It is important when we are regularly selling that anyone seeing the herd leaves with the best possible impression. We also screen for Johne's through


Cows are housed on deep sand bedded cubicles at Wormanby.


milk samples and although we have never had a case it reassures potential buyers.” Since the first UK Dairy Expo David has gained confidence to compete on a national stage. “There is so much extra work involved in showing that I have decided to focus on two national shows and still support a few local ones. Having UK Dairy Expo on the door step encouraged us to compete initially and I was pleased with how our cows competed, standing in the top four was a great achievement. Last year we took cows to UK Dairy Day and the cows stood up to the competition finishing second and third," explains David. “It makes the extra work worthwhile and it is our shop window to advertise the herd, particularly when we are


Maiden heifers by Brady, Mincio, McCutchen, Deman and Aftershock at Wormanby.


always trying to sell cattle. Although I focus closely on the pedigrees everything has to be commercially viable.”


The herd is milked through a 16:16 De Laval parlour which was upgraded in the original site eight years ago and takes two hours to milk 150 cows averaging 35kg. Cows are topped up a little in the parlour and fed a predominately home grown TMR to 32 litres. The TMR is made up of grass silage, maize silage, maxammon treated spring barley and bought in blend which is adjusted to fit in with the forage.


Each year Harry and David buy in to a few families whether through purchases of young stock at the Black and White Sale or embryos. The herd has members of most of the


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