Cattle Care at the Motherhouse Part Two

By Angela Rakes

In last month’s article, we followed the cows through calving and discussed the cattle healthcare protocols. In this article, we will explore the lives of the cattle, from grazing lush pastures with their moms to becoming meat on our plates.

After being moved from the calving barn to rotationally grazed pastures, the calves will stay with their mothers until they are nine to 10 months old. At that time, all calves are given their second round of vaccinations and a weaning flap is put in each calf’s nose. This flap does not harm the calf or cause any pain, but it does block them from nursing their mothers while still allowing them to graze and drink water. In one to two weeks, the calves are brought back to the working facilities, the flaps are removed and the calves are separated from their mothers. They will go into a field with the older calves who were previously weaned. These older calves will show them how life works without mom. Weaning this way is less stressful to the calves than if we just were to take away mom and milk all at once. Other methods of weaning can cause calves to walk the fences and bawl loudly for days. Our calves rarely make a peep during weaning and go on about their days happily grazing.

When the calves are around 20 to 22 months old, all heifers (females) will be evaluated for the potential to become cows. Their overall health, the history of their parents and how well they have grown are all taken into consideration. If they make the cut, they will be bred to become cows. If not, they stay with the steers (males) and will go into beef. The older calves will go to processing sometime between 18 and 30 months, depending on how fast they grow. The calves will go to a processor located 26 miles from the Motherhouse. Cody, the farm director, has diligently worked to find a trusted processor to handle the cattle’s final moments.

For the last several years, the Loretto Motherhouse Farm has been supplying beef to the Motherhouse kitchen. In the spring of 2020, the farm began selling grass-finished beef beyond the Loretto Mother- house kitchen to the surrounding civic community. Through a partnership with Motherhouse and Infirmary leadership, every Motherhouse employee will be receiving a $30 beef bundle for Christmas this year. For general sales, beef is offered in shares or individual cuts. When purchasing a share the customer is buying a portion of an entire animal. Shares are offered in quarters, halves, or wholes. Customers can pick which is best for their family size and are also given the opportunity to have the beef cut and packaged the way they want. Some customers get lots of roasts while others choose mostly hamburger.

This has been a learning experience for the farm and the consumer. We are excited to be able to offer this premium local food product. If you ever find yourself at the Motherhouse or in the area, feel free to reach out to us. We almost always have individual cuts on hand for sale for those who don’t want to purchase large quantities.

Angela Rakes is the Education and Outreach Coordinator for the Loretto Motherhouse; she is married to Cody Rakes, Loretto Farm Director.