It would also increase the turnover of cattle on on beef units, helping farmers increase production and potentially add significant sums to their bottom lines. Using the data they identified the average slaughter age of purebred Holstein Friesians, Limousin-Holstein-Friesian crossbreds and purebred Limousin cattle, and then calculated the average cost of finishing based on breed, the season the animals were born and the system they were finished in.
Profits were then calculated based on differences between the value of the carcass and the calculated finishing costs. Meanwhile Limousin cattle had a peak carcass value between and days, making them most profitable between and days months. Ms Moran said the data did not indicate any considerable difference in body confirmation or condition between those animals slaughtered at 12 months and those slaughtered several months later. Slaughtering cattle earlier also meant that farmers could increase the number of animals they brought on to farm, helping drive profits further, she added.
The calves of dairy and beef cows are likely to have very different lives. Beef cattle are generally slaughtered after one to two years in Europe but they can be up to five years old in the case of extensively reared animals.
Female dairy calves are usually reared on for milk production. Dairy cows produce some male calves which are generally less suitable for beef production. Sadly, in the UK some of these are either shot at birth or could be exported to low welfare veal farms outside the UK.
Fortunately the number of calves being exported from England, Scotland and Wales is low currently, but several thousand animals are exported to the continent each year from Northern Ireland.
Due to co-operation between Compassion in World Farming, the RSPCA and the industry through the Calf Stakeholder Forum, more male dairy calves are now reared humanely for beef and the number of calves being shot at birth has greatly decreased. There is more work to do - around 95, dairy calves are still shot every year.
Beef cattle are often reared outdoors on grass, although many are brought indoors or crowded into feedlots for fattening before slaughter. Even though many cattle in the UK, Ireland and Northern France are fattened on grass, many cattle are kept indoors and fattened on a high grain diet across most of Europe. In indoor systems, beef cattle are commonly housed on slatted floors in crowded conditions, which increases aggression and can lead to severe injuries and lameness. There are also specific welfare concerns for dairy cows and calves.
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