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Early weaning strategies for challenging forage conditions
By T.L. Meyer | Beef Systems Extension Educator / Karla Wilke | Cow-Calf Stocker Management Specialist
When grass is limited, early weaning may be a viable option for cow-calf producers. If grazing pressure needs to be reduced quickly and/or cow body condition needs improved, early weaning can fit the bill. Weaning removes any grazing pressure from the calf and removes milk production from the cow’s nutritional requirements, reducing her dry matter intake by 20%.
How early can calves be weaned? While calves have been shown to be weaned successfully as early as 45 days, keep in mind that the rumen development of young calves will influence the weaning process. Around 85-90 days of age, the calf’s rumen is developed enough to be considered a ruminant rather than a pre-ruminant, although the size of the rumen is small and therefore feedstuffs must be highly digestible to promote high passage rate and feed intake. For this reason, waiting until 100 days of age to wean may provide an easier transition to the weaning diet. At 100-plus days of age, a calf can consume 1.5 to 2.0% of its body weight on a dry matter basis.
Early weaned calves require increased labor, particularly for daily feeding and close monitoring of intake and health to prevent problems early.
Preparing calves for early weaning may include introducing them to new feeds, feed bunks and/or different watering systems while still with the cow. Fermented feeds such as silage can be unpalatable if unfamiliar prior to weaning. Will the weaning facility allow lighter-weight calves to access feed and water easily? Early weaned calves should have at least 12 inches of bunk space. Work with your veterinarian to determine what pre-conditioning or preparation should be completed prior to weaning as well as developing a plan to manage any health outbreaks following weaning.
Separating cows from calves should be done with as little stress as possible. Consider variations of fenceline weaning or two-step weaning compared to abrupt weaning.
Early weaned calves are efficient and can gain well when provided a consistent, highly digestible diet. Focusing on rumen undegradable protein helps calves gain muscle and bone structure as they grow. These calves need to eat small amounts frequently due to their small rumens. Deliver feed on a consistent schedule to ensure availability and to maintain intake and performance. Save low-quality feeds for more mature members of the cowherd.
While lighter-weight calves often bring premium prices per pound, total revenue may be lower than selling heavier calves. Producers should compare the value of added gain to the costs of feed, labor, yardage, and health management before deciding to grow early weaned calves to heavier weights. Marketing plans will vary depending on each operation’s resources, but the decision often hinges on whether the cost of gain is lower than the market value of added weight.
Early weaning is a drought management strategy that protects cows but requires strong calf management.
Nebraska Extension hosts drought management webinar for beef producers
As drought conditions continue to affect much of Nebraska, beef producers are being forced to make difficult decisions about herd and forage management. To support producers navigating these challenges, Nebraska Extension will host a free webinar on Thursday, June 11, from 6:30 to 8 p.m. Mountain Time / 7:30 to 9 p.m. Central Time.
The webinar, “Management Options in Drought,” will feature University of Nebraska–Lincoln specialists who will cover key management practices and decision-making strategies to help mitigate the effects of drought.
Topics include drought outlook, range/pasture conditions and production, confinement feeding cows and early weaning calves, planting summer annuals for forage, and new drought planning tools. Eric Hunt, agricultural meteorologist; Karla Wilke, cow-calf management specialist; Mitch Stephenson, range and forage specialist; Jerry Volesky, range and forage specialist; and Tonya Haigh, National Drought Mitigation Center, will provide practical guidance for those in drought conditions. Patrick Lechner, program chief with the Nebraska Farm Service Agency, will discuss available drought assistance programs.
“This webinar is designed to provide actionable information to help producers make sound, timely decisions during drought,” said Aaron Berger, Nebraska Extension beef educator. “Lower production on rangeland, due to lack of precipitation or wildfires, will result in ranchers and cattlemen looking for alternatives.”
To attend remotely via Zoom, register online at https://go.unl.edu/drought2026. No cost to attend. A recording of the webinar will be made available following the event for those unable to attend live.
For more information, contact Berger at 308-235-3122.
Upcoming ServSafe® Food Safety Trainings available across the Nebraska Panhandle
Nebraska Extension is continuing to offer ServSafe® Food Safety training across the Nebraska Panhandle in 2026, with several upcoming opportunities still available for food service managers and employees to become certified or renew their knowledge.
These nationally recognized training courses are designed to help restaurants, food trucks, schools, and other food establishments strengthen food safety practices, reduce the risk of foodborne illness, and meet Nebraska certification expectations. With increased emphasis on food safety through updated state regulations aligned with the Nebraska Pure Food Act, having trained and certified staff remains a critical component of safe and successful food service operations.
“ServSafe training helps food establishments build confidence, protect customers, and support consistent, safe operations,” said Ashley Fenning, Nebraska Extension. “We encourage businesses to take advantage of these remaining training opportunities to ensure their staff is prepared and compliant.”
The ServSafe® Food Protection Manager course is a comprehensive, one-day training intended for food establishment owners, managers, and supervisors responsible for overseeing food safety. This course covers essential topics including preventing contamination, time and temperature control, employee health and hygiene, and effective cleaning and sanitation systems. Participants will also learn how to implement safe food-handling procedures throughout the food flow, from purchasing to service. The training includes the course manual, eight hours of instruction, and a proctored ServSafe Food Protection Manager certification exam, allowing participants to complete certification in one session.
Upcoming ServSafe Food Protection Manager Trainings:
- July 9 - from 9 a.m. to 6 p.m. at Prairie Winds Community Center in Bridgeport
- Oct. 6 - from 9 a.m. to 6 p.m. at the Box Butte County Extension Office in Alliance
- Nov. 3 - from 8 a.m. to 4 p.m. at the Panhandle Research, Extension & Education Center in Scottsbluff
The ServSafe® Food Handler training is a shorter, half-day course designed for employees who handle or prepare food. This training provides practical, easy-to-understand instruction focused on everyday food safety practices. Participants will learn about personal hygiene, prevention of cross-contamination, allergen awareness, time and temperature control, and proper cleaning and sanitation procedures. Each session also includes a proctored ServSafe Food Handler test, allowing participants to complete both training and certification during the course.
All upcoming ServSafe Food Handler Trainings will be held from 9 a.m. to 1 p.m.
- June 9 - Platte Valley Bank Conference Room in Chadron
- Aug. 13 - Cheyenne County Fairgrounds in Sidney
- Dec. 1 - Prairie Winds Community Center in Bridgeport
The cost for the ServSafe Food Protection Manager training is $160 per participant, and the ServSafe Food Handler training is $40 per participant, which includes instruction, materials, and the proctored exam. Registration is required three weeks prior to each course date to allow time for materials to be prepared and mailed.
Participants can register online at https://go.unl.edu/panhandleservsafe2026 or by calling the Morrill County Extension Office at 308-262-1022.
For additional information, contact Ashley Fenning, at 308-262-1022 or astevens4@unl.edu
