News
Programming Calf Immunity Through Dry Cow Management
Bethany Dado-Senn grew up on a 500 cow dairy farm in North Western Wisconsin. Her family raises all their youngstock and homegrown crops. She attended UW Madison for her undergrad focusing on Dairy Science and Genetics. Upon graduation she transferred to the University of Florida for her master’s and PhD. The focus of her research was on understanding how early life stressors impact calf mammary development and general physiology...
Milk Replacer Protein Sources
Each calf rearing system has different goals and availability of feed stuffs. Some farms feed waste milk, others may feed milk replacer or a blend of the two. Still others might create their own milk ration from raw ingredients. Each one is utilizing available resources to make the best milk ration possible at an affordable price...
Setting and Achieving your Goals for 2024
Setting goals can be an overwhelming task to undertake. You may not know where to start, and that’s ok. Take a look at your records from the past year and see if you are measuring up to the DCHA Gold Standards. Pick one area where your farm has the ability to improve...
3 Levels of Immune Defense
The immune system is an intricate network of specific immune cells and proteins that work together to protect the animal from foreign invaders and harmful toxic materials found in the environment...
History of Veal Feeding
Veal is meat produced from calves about 500 pounds and 6 months of age. Veal is a light pink color and a good source of key nutrients like protein, vitamin B-6, vitamin B-12, niacin, riboflavin, zinc, selenium, and choline. History Veal has been enjoyed for centuries because of its tender and delicious flavor. Eating the meat from young calves is referenced frequently in the Bible. The “fatted calf” was regarded as the most choice of all meats. Romans also enjoyed veal and the consumption spread throughout early Europe. Austrians and Italians create wiener schnitzel- a popular dish made with veal...