Calving Schools Planned in January

09:34PM Dec 02, 2014
Spring Calving Snow
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Saving more calves is the focus of Kansas calving schools.
By: Mary Lou Peter, K-State Research & Extension News

With calving season just around the corner, K-State Research and Extension will host calving schools in five locations, with a focus on challenges producers can face during this critical period.

Veterinarian Dave Rethorst, with the Beef Cattle Institute will address such topics as signs of calving, differentiating between normal and abnormal calving and how to manage a difficult birth. 

“Producers have a significant investment in each cow and getting her to a full term pregnancy. Losing calves at or near birth is an economic loss but it is often a personal loss too and can leave producers asking themselves ‘what if’ type questions on how they might have saved a particular calf,” said Sandy Johnson, extension livestock specialist based at K-State’s Northwest Research-Extension Center in Colby. “Continued sharpening of our skills when it comes to saving calves is time well spent for anyone that calves cows.”

In addition to the calving portion of the program, producers can ask questions on any topic to Rethorst or K-State Research and Extension beef specialists, Justin Waggoner and Sandy Johnson. 

Dates, locations, and K-State contact information for each school:

  • Jan. 6 – Inman - 5:30 p.m.– Community Building – Darren Busick, [email protected] or 620-662-2371;
  • Jan. 7 – Protection – 11:30 a.m. – Legion Hall – Aaron W. Sawyers, [email protected] or 620-582-2411;
  • Jan. 7 – Johnson – 5:30 p.m. – 4-H Building - Jeff Wilson – [email protected] or 620-492-2240;
  • Jan. 8 – Atwood – 11:30 a.m. – 4-H Building – Jo Argabright - [email protected] or 785-626-3192;
  • Jan. 8 – Wakeeney – 5:30 p.m. – 4-H Building – Scott (Bronc) Barrows, [email protected] or 785-743-6361

There is a charge to attend at some locations, so check with the local contact for details. All locations request an RSVP by Jan. 2 to the appropriate office so planners can ensure adequate meals and materials.