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Understanding what determines value can increase your price. A basic part of ranch management is culling the cow herd. In fact, cull cows represent 10 to 20 percent of gross revenue on most cow/calf operations, according to research conducted by the Texas Agricultural Extension Service (TAEX). Understanding what factors determine the value of a cull cow can increase that revenue when certain management factors are considered. "Cull cows can be marketed to take advantage of seasonal trends and fluctuations in cow condition," says Dr. Ron Gill, Professor and Extension Livestock Specialist with TAEX. Understanding the factors that affect the value of cull livestock can increase returns, he says. Sale weight, body condition, muscling, quality and blemishes all effect the value of the animal in the eyes of a cow buyer. "Cull cow value is based on percent lean meat yield and live weight," explains Gill. Cows that are too thin or too fat do not dress well or have low lean yield, and are docked in price accordingly. "Lean meat yield is a determining factor in purchasing a cull cow," says Dale Leard, a buyer for Lone Star Beef. Lone Star Beef buys cull cows and bulls from sale barns and also direct from producers. They purchase livestock in Oklahoma, Kansas, Nebraska, Wyoming, New Mexico, Texas, Louisiana and Arkansas, and process about 650 cows and bulls each day. 
"We like to purchase healthy cows that are not super thin or overly fat," Leard says. "A poor cow has a low boning percentage, meaning she won't bone out for very much meat, so we try to stay away from that. However, we don't like a fat cow either. Our product is geared to be 90 percent lean, and a fat cow carries to much fat in the meat." Leard says they stay away from sick cows or those with some type of cancer. "A cow with cancer eye has to be thoroughly checked for lymphoma. A cancer eye cow is a gamble because she may be condemned by the USDA inspector." He recommends selling cattle with cancer eye before the disease gets very bad or try selling directly to the packer. To maximize the value of cull cows, Gill recommends adding weight to thin cows, especially if cows have a body condition score (BCS) of 3 or lower. "Target a BCS of 5 for light muscled cows and a BCS of 5 to 6 for heavier muscled cows," he says. He also suggests culling old cows before they lose their teeth, decline in body condition and fail to breed. "Besides having lower cull weight and value, these cows have also weaned lighter calves than the younger cows for probably at least two years. "Try to eliminate bruising due to rough handling, and observe withdrawal times on products," says Gill. "Cull cows are a valuable asset if they're marketed as such." |
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