In this edition of Gather To Grow, Dieketseng Lesako who manages livestock production in Senekal, Phillip Oosthuizen of the Sernick Group, and Clifford Mthimkhulu Mzwakhe, a mixed farmer producer in Senekal, Free State, join us to offer guidelines and nitty-gritty details concerning feedlots.
Cattle feedlots are enclosed areas where weaned calves are fed a free-choice feed combination in place of grass until they reach an age and condition at which they can be shipped to slaughter and processed into beef and skins.
Consider the following
Lesako says that it’s important to have the right tools from the beginning, like housing, a handling facility, and even scales, so you can monitor development at every stage. If you don’t grow your own feed on the farm, you’ll need to know where to obtain it.
“You need to have a space that can house a hundred cattle, depending on the kind of breed you might prefer or that can adapt to the area that you are at.”
She also stresses the need for market research and the need for farmers to be familiar with the kind of cattle that thrive in their area.
“Check your market, do a market assessment and see how close you are to where your market will be which is preferably the abattoir.”
The market rates for costs
You need to be more aligned and numerically savvy because the purchasing margin is positive when the price of the calf per kg carcass is less than the price of the beef product sold per kg, according to Mthimkhulu.
“It’s most advisable for anyone who is willing to start a feedlot to own a farm, and to produce [their] own feed, and then just buy the mixes,” he adds.
Throughout the session, specialists unpack:
- Problems with calf transportation and geographical isolation;
- Standards for personal cleanliness, living conditions; and
- Understanding your breeds for areas of adaptation.
ALSO READ: The ultimate guide to understanding feedlots
Sign up for Farmer’s Inside Track: Join our exclusive platform for new entrants into farming and agri-business, with newsletters and and podcasts.
