Farms.com Home   News

CALM, COOL AND COLLECTED – PREPARE FOR A SMOOTH AND HEALTHY CALVING SEASON

As calving season gets underway for Canadian beef cattle producers, an abundance of sleepless nights can be expected to come with it. Cows will be calving around the clock, leaving little leeway if anything goes wrong. Careful planning becomes important, not only to help calves hit the ground healthy but also in benefiting producers, both physically and mentally, when dealing with the stresses of the calving season.  

Cynthia Beck, an active cattle rancher, provisionally registered psychologist in Saskatchewan and volunteer director for Sask Ag Matters Mental Health Network, says taking the time to prepare prior to the busy season is well worth it. “For many producers, myself included, we run into a tough time at calving, and I think most of us attribute the difficulty to stress and exhaustion. Yet not many producers know there are things we can do to proactively help ourselves get through calving while maintaining both our physical and our mental health,” she explains. 

Take the Time to Prepare 

Beck, along with her husband, manages a 400-head cowherd in southern Saskatchewan. Taking the time to be prepared can decrease a lot of the stress and workload of this busy season, she says. It can be as simple as taking 10-15 minutes to locate the necessary accessories needed to assist with a difficult calving, disinfecting this equipment and storing it in a central location that everyone is aware of. Test tools such as flashlights and make sure the calf puller is working correctly. 

Preparing calving sites ahead of time reduces the workload when calving starts and benefits by helping maintain cow and calf health. Given that calving facilities have not been in use over the past 9-10 months, it is recommended to check all equipment and fix any items that need repair. Calving facilities should be clean and dry with sufficient lighting.  

red newborn calf with cow on straw
Adequate wind protection should be provided along with fresh bedding, as wet, muddy conditions create a stressful environment for both the cow and calf. Likewise, pathogens, such as those responsible for scours, can accumulate in these types of conditions. Have enough bedding brought in or put up and stored in an easily accessible location. The availability of feed and bedding has been a challenge in recent years for producers in some parts of the country due to extreme weather conditions or drought. However, clean, dry bedding is an important aspect of biosecurity during calving. 

For producers calving in the winter months, it is essential to have a plan in place for warming calves during cold weather. Cold, wet conditions can quickly lead to hypothermia. Therefore, having the equipment and tools on hand to deal with this type of situation can quickly minimize calf losses.  

Click here to see more...

Trending Video

CEOs of the Industry – Rob Brenneman, CEO of Brenneman Pork

Video: CEOs of the Industry – Rob Brenneman, CEO of Brenneman Pork

“From Pork Production to Performance Nutrition: A Candid Conversation with One of the Industry’s Most Unconventional Thinkers”

CEOs of the Industry, we sit down with Rob Brenneman, the visionary behind Brenneman Pork, for an unfiltered, in-depth conversation on leadership, survivability, nutrition, and the future of pig farming.

Rob shares how a deep-rooted commitment to **health—both animal and personal—**drives his philosophy and decision-making. From reshaping pork nutrition and advocating for the return of well-marbled, flavorful pork to confronting the ongoing battle with PRRS and other health threats, Rob’s insights reflect decades of hands-on experience and bold innovation.

Key themes include: Nutrition Reimagined: Why the industry went off course—and how Brenneman Pork is leading change by prioritizing gut health, fat quality, and real performance.

Health & Survivability: Rob’s take on biosecurity, disease management, and the systems and protocols that protect both pigs and profitability.

Well-Marbled Pork as Premium Protein: The science, consumer insights, and culinary feedback behind Rob’s mission to reintroduce pork as a premium, flavorful protein.

Sustainability & Farm Culture: How Brenneman Pork balances environmental responsibility with day-to-day positivity and resilience.

Generational Impact: Strategies to attract, inspire, and retain the next wave of pork producers with pride and purpose.

Plus, a fast-paced finale where Rob shares his top pork pick, leadership lessons, and what he’d change overnight in the industry.

Whether you're a producer, nutritionist, policymaker, or future leader, this episode offers a masterclass in where pork production is headed—and how visionaries like Rob are shaping it.