Racheal Slattery, Animal and Avian Sciences Beef and Dairy Extension Program Coordinator, discusses her new beef management program, coming to the department in the fall of 2023.
What does the new beef management program entail and what will students experience in the new class?
The students will learn about proper animal handling, health management, reproduction, nutrition, and genetic selection in commercial beef. They will learn about cattle behavior and how to take care of the cow during birth, as well as how to care for the newborns.
The focus of the class is on all areas of commercial beef production with hands-on emphasis on calving. The students will have laboratory, in-class experiences, and they will also have field trips that take them out to the Central Maryland Research and Education Center (CMREC) just outside Clarksville to have hands-on experiences with the cows. The birthing itself will take place at the campus farm.
What cows will be used in the breeding program?
We have three charolais, which were donated by Judy and Robert Tibbs of Shadow Springs Farm, and three Angus-holstein crosses, which gives us a small and safe herd to work with. Calving can be a dangerous time for both the animal and human component, so it’s good to have a more docile cow to work with, particularly with the on-campus student component. Our summer interns worked with them on halters so they can be safely handled by the students.
How will the students be able to experience the calving process?
Starting October 1, the animals that we’re calving will come down to campus, and if everything goes according to plan, they’ll start calving mid-way through the month. In November, the calves will return to CMREC with their moms, where students will have the opportunity to help with daily checks, depending on their class schedules.
The students will be required to participate in the “Calf Watch” portion of class, which includes night shifts at the campus farm. The students will be familiar with the basics of beef production, particularly obstetrics, and will have trained for calving using the dystocia simulator (calving difficulty simulator) that we have for classroom use. They will all be prepared to step up and assist during the actual birthing process, if necessary. The three stages of labor usually take about 12 hours, although it’s the last hour or two that are really exciting.
What other opportunities will the students have to work with the cows?
Once the students are finished with the class in December, they will have some opportunities for outside the classroom experiences where they can work with the cattle, assist with weaning the calves, and even develop some of their business management skills through record-keeping. We really want to help them become more well-rounded individuals who are prepared to work in the industry.
One thing I’m very excited about is working with producers in Maryland on creating internship opportunities. The most common calving season in Maryland is January through March; my students will be trained in the birthing process and be able to provide valuable assistance to farmers, while gaining more hands-on experience. I think building the relationships between the students and the industry is a crucial component in training the next generation of beef producers.
Learn more about AGNR’s Animal & Avian Sciences Department: ansc.umd.edu
Momentum Winter 2023