Pre-purchase protocols
Meat & Livestock Australia October 2, 2024
Before buying calves, it’s important to check the farm’s disease status, vaccination records, general hygiene, colostrum management and the nutrition the calves have received since birth and just before transport.
When sourcing calves, be sure to check the following:
- Sire information – Find out what sire has been used, particularly the breed and bull identification, to check their genetic merit. Some markets offer contracts with price premiums for dairy-beef calves bred using approved genetics.
- Dairy cow type – Knowing the breed and type of dairy cows in the herd will help you understand the dam’s influence on frame size and conformation. References & Tools: Review GBfD Genetics module
- Colostrum management – Only buy calves that have received an adequate quantity of good quality colostrum within the first 12 hours of life. There is a clear relationship between a calf’s immune status when very young and its future performance.
Industry Recommendation:
Avoid collecting calves before they are 7 days old. Calves that haven't received enough colostrum may start showing signs of illness by this age
- Herd health status – It is important to check the farm’s herd health status. Ask specifically about the presence of diseases such as Salmonella, Mycoplasma, Pestivirus, Rotavirus, Coronavirus, E. coli, and Cryptosporidium. Also, ask what vaccinations or treatments the herd receives (e.g., Lepto, Clostridia, Salmonella, Pestivirus, Scourshield/Rotavec).
- Physical examination – Thoroughly examine the calves before purchase to ensure they are healthy and meet your standards.
Calves should:
- Be bright, alert, strong and able to walk unassisted
- Be well grown for their age
- Have supple skin and a shiny coat
- Have a dry and healed navel
- Have firm, worn hooves
- Show reasonable conformation
- Show signs of being a willing drinker
- Any calves with visible signs of disease such as depression, diarrhoea, discharge (mouth/eyes/nose), deformity, disability, injury or blindness should be avoided.
- Not be lame and must be able to bear weight on all four limbs.
- Check the calves’ rectal temperature. Normal range is between 38.5–39.5°C. If unsure, it’s always best to take their temperature.
- Consider the age of calves sourced and the implications for risk and management. Younger calves (under three weeks of age) are more vulnerable to disease and require higher levels of management and care.
- Mixing calves from multiple herds increases health risks. While this may sometimes be unavoidable, it’s important to understand and manage these risks effectively.
