Why do we castrate cattle? First thought that comes to mind, because I do not want my heifers bred to an inferior bull. Castration also comes to mind when I think of the neighbors’ traveling bulls. But in reality, it’s a management decision. Why would you castrate your dog?
When I asked for a blog post topic via Twitter, I received a couple of questions about castration and why we have to do it. Well, we do not have to castrate our cattle, but like many, many other management decisions in raising beef, it is a decision in response to consumer demand. Consumers want a consistent palatable, flavorful product. So, producers respond to the demand.
I castrate my male calves a few hours after birth using a band method. Some producers choose to not castrate until 2 to 4 months of age using either a band or knife method. Other producers choose not to castrate and the cattle will be castrated at 7+ months of age. Not all male calves are castrated. Animals with superior genetic and physical characteristics are left intact (not castrated) and used as bulls in breeding herds. I have a few reasons for castration and I will try my best to break them down for you.
Castration for Breeding Selection
If I were to give you one reason why we castrate animals, I would say it is because of breeding selection. It goes back to the earlier mentioned consumer demand. We set parameters, for selected characteristics in our herd (i.e. Weaning Weight, Muscling:Fat, Milk Production, Physical Soundness…). We select bulls that fit this criteria to produce a uniform, desirable calf crop. If we left all bull calves intact (not castrated) we would have heifers bred to their brothers, at an early age, and would move away from desired breeding program. Not to mention heifers bred too early are not allowed to reach their full growth potential as cows.
Why choose banding shortly after birth?
Any stress in a calf’s life has direct impact on immune function, appetite, and lifetime performance. If we can castrate, vaccinate, etc. calves while they are still nursing their mother’s in a familiar environment, at a younger age, we minimize the stress on that animal. The calf has a sustained immune system, healthy appetite, and endures less stress.
How does castration affect beef product?
Have you ever tasted beef from an 18 month old steer, compared to an older bull? There is a difference in flavor, texture, fat composition, and overall palatability. Lower levels of testosterone lead to higher quality grades and more consistent tenderness and marbling in beef. Consumers have chosen the flavor of the steer beef over bull beef with their spending dollar. Castrating early decreases the number of “dark cutters” due to high muscle pH.
Why not castrate cattle, just leave them all bulls?
Sure we could do that. Intact males tend to be more aggressive cattle and there is less control of breeding programs and seasons, a less consistent beef product, and no calf fry gourmet dishes.
When it comes down to it we castrate cattle because, compared to bulls, steers bring more at market, have higher post-weaning performance, and can’t breed their sisters during the grazing program after weaning. We want our heifers to be able to mature without the stress of any early pregnancy and castrate early because we care about the stress and immune system of our cattle.
Maybe it all boils down to caring about the welfare of our cattle while responding to consumer demand.
What are your thoughts? Why should we (or shouldn’t we) castrate cattle?
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