Cattle

The Roets family of the Eastern Cape’s Barkly East district has been associated with South Devon cattle for approximately 90 years. Yet it was only in 2017 that PD Roets registered a stud. Mike Burgess visited him to find out more about his commitment to the selective breeding of South Devons in this cold, mountainous area.

Optimisation of the environment is the single most important requirement for sustainable beef production, according to animal scientist Hennie Snyman. For that to happen, the implementation of precision farming principles is of the essence, he says.

Role players in the South African beef industry believe that, although they have come at a rather late stage in the game, the government-enforced restrictions on the movement of cattle in the country are imperative to the sector’s survival.

In a recent study, researchers at the University of Pretoria attempt to explain why some types of cattle may be more likely to serve as prey for lions.

Top-quality heifers and well-balanced nutrition form two of the most important cornerstones of effective red meat production, writes Henco Leicester, technical manager at Telwiedre, an animal feed manufacturer, in Heilbron. He explains the principles of heifer management and the role of lick supplementation.

The spread of foot-and-mouth disease across South Africa will continue unrelentingly unless all industry players step up to the plate and do their part to control the disease as much as possible

JK Basson is a three-time winner of the ARC’s National Master Dairyman of the Year Award. He spoke to Glenneis Kriel about how he manages to survive in an industry plagued by rising production costs.

Frans Jordaan and Dr Ben Greyling of the Agricultural Research Council provide recommendations to help breeders apply good management and recording practices that can optimise their herds’ genetic evaluations.

The Bonsmara, which was developed in South Africa from the 1930s, was bred specifically for African conditions, and is the most dominant beef cattle breed in the country today. It has also spread to many other countries around the world. Louis Steyl, CEO of the Bonsmara Cattle Breeders’ Society of South Africa, spoke to Annelie Coleman about the development of the breed, and its future.

A successful commercial beef cattle enterprise is one that keeps cow mortalities to a minimum, while achieving maximum weaner growth. Rian van Wyk, who farms Brangus in Mpumalanga, spoke to Lindi Botha about his breeding philosophy.

Frans Jordaan and Dr Ben Greyling, researchers at the Agricultural Research Council, write about the importance of choosing bulls based on breeding and performance indices, rather than their visual appearance.

Frans Jordaan and Dr Ben Greyling of the Agricultural Research Council write about the important role that performance testing plays in increasing a commercial herd’s fertility and profitability.

Desmond Siteti was named the Agricultural Research Council’s Eastern Cape Emerging Beef Farmer for 2021. Mike Burgess visited him and his Bonsmaras near Makhanda to better understand his journey to successful beef production.

Group auctions are becoming increasingly common in South Africa’s beef cattle industry, where they are a benefit to both stud and commercial breeders. Members of the Valsrivier Bonsmara Breeders Group spoke to Annelie Coleman about the advantages of these events, and the need for smooth teamwork and shared values.

Artificial insemination is a good way to improve your herd, as you can purchase top-quality genetics without having to buy in a bull, says Dr Ben Greyling, programme manager at the Agricultural Research Council.

Jessica Phathela is the stud manager for Ntaba Nyoni Cattle, and is responsible for the care, breeding and administration of five herds. She aspires to be a role model for other women in the sector.

A total mixed ration has become the predominant feeding system of dairy cows in South Africa. But Rob Visser, owner of Dalewood Fromage, has bucked this trend, focusing instead on pastures planted to many species of grass. His approach has contributed in no small way to his internationally acclaimed cheeses, says Lindi Botha.

While genomic selection is a mainstay of commercial cattle breeding, the accurate record-keeping and data analysis it requires are often unaffordable for, or inaccessible to, smallholder and communal farmers. This study by researchers from across the globe looks at the challenges these producers face with improving their herds via this method.

While the incidence of twins in beef cattle is very low, there is the possibility that it could improve the rate of their reproduction, says the Agricultural Research Council.

The aim of any well-managed commercial cattle farm is to produce high-quality beef for the market at a profitable level. Magda du Toit provides emerging and aspiring beef cattle farmers with a guideline of the elements they need to consider when embarking on such a venture.