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Ear tags are not always a permanent method to identify cattle, as they may be lost or become unreadable during
an animal’s lifetime. From an animal welfare perspective, the preferred methods of identifying cattle are ear
tagging, ear notching, ear tattooing, or freeze branding see TECHNICAL NOTE 6 - Cattle Identification.
All calves should receive two forms of identiication, so their identity is maintained if one identiier becomes
lost or unreadable. These identiiers can be two of the same type for example, identically numbered or named
management tags, one in each ear; or diferent types for example, a management tag and a RFID tag, or an
ear tag and a brand or tattoo; Fig. 6.1, provided that a record of the link between them is kept.
Before embarking on any permanent identiication program, a well-planned herd identiication system must
already be established. Permanent identiication should only be used where it is beneicial to the producer by
making record keeping considerably easier and more accurate, or is a requirement of a breed society. Applying
permanent identiication to cattle, when not required, can result in unnecessary pain and stress.
Numbering systems are the most common method used for individual identity of cattle. Designing a suitable
numbering system for a particular herd must be carefully thought through. Ideally, no individual number should be
duplicated within ten years to prevent misidentiication of animals and should not be more than four digits so
it is easily read.
A common system involves including the last digit of the year of birth for example, four in the year of 2014 as the
irst digit of an identiication number. The remaining three digits of the number identify the individuals within that
group of cattle born in 2014. For herds less than 1,000 cows this system accommodates a simple consecutive
numbering system. For example, calves born in 2014 would be numbered 4001, 4002, 4003 and so on,
while calves born in 2015 would be numbered 5001, 5002, 5003, etc. Many other numbering or naming
systems exist, and managers must establish one that is meaningful and useful to them.
More detailed information on identifying cattle is provided in TECHNICAL NOTE 6 - Cattle Identification.
6.1.2. Castration
Castration is the removal of both testicles of a male calf by either surgical or non-surgical methods. While
castration of bull calves is not practiced in some countries, modern, well-organised beef production
systems have adopted castration as a best management practice for male cattle, unless they are to be retained
for breeding. Castration makes male cattle safer to handle, easier to manage, and improves meat quality at
slaughter.
Castration is best done as young as practical to minimise pain and stress and ideally before the calf is
six months old. Where castration of a male older than six months is necessary, a skilled veterinary surgeon
should perform the operation. Veterinary assistance may also be required in cases where both testicles do
not freely descend into the scrotum, thereby inhibiting efective castration. Calves should always be restrained
during the procedure to prevent injury to both calf and livestock handler.
Various methods of castration are available. The two most suitable methods are elastration, and surgical
removal of the testicles. Elastration utilises a tight rubber ring to cut of blood supply to the scrotum and testicles,
causing them to wither and fall of after several weeks. It is a bloodless procedure only suitable for calves up to
two weeks of age. Elastration rings are less efective at totally cutting of the blood supply in calves older than
two weeks, increasing the risk of infection.
Surgical removal of testicles is a common and very efective method of castration. As with any procedure
that produces a wound, a risk of infection or excessive blood loss exists and proper care must be taken to
minimise these risks.
More detailed information on castration of male cattle is provided in the TECHNICAL NOTE 8 - Castration.
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6.1.3. Dehorning
Most cattle imported from Australia will be polled hornless, and if bred to leading sires of their breed
will produce polled ofspring. However, if crossed with local breeds, some horned ofspring may result and
dehorning may be required. Horns are removed to prevent injury both to other cattle
and their handlers. Hornless cattle are less likely to injure themselves and other animals, particularly while being
yarded or transported. To minimise pain and injury, all horned cattle should be
dehorned as young as possible; by three months of age is ideal, and before six months if no pain relief is used.
Dehorning yearlings or adults, although sometimes necessary, is not recommended as it is very painful and
has a high risk of excessive blood loss and infection. Dehorning older cattle should only be done by a
veterinarian. Horn tipping, or removal of the sharp points of the horn,
is of little value except when the tip of a curled horn is impeding or causing irritation or injury to the cow.
The three recommended methods for dehorning young cattle are;
• Scoop and cup dehorners - Scoop dehorners are suitable for use on calves two to six months of age,
preferably before their horn bud attaches irmly to the skull. They remove the horn by severing it with sharp
blades. Cup dehorners must only be used when the horn is too big or solid for scoop dehorners. Cup
dehorners are best for calves up to six months old where the horn bud is already irmly attached
• Dehorning knife - A special purpose dehorning knife can be used for dehorning young calves before the
horn bud attaches to the skull. The aim is to cut or scoop out the horn bud plus a 1cm ring of skin
around it to ensure no horn regrowth occurs • Hot cauterizing irons - Hot cauterising irons for
dehorning have a heavy, metal cylindrical head, hollowed out at the working end. Electric dehorning
irons, similar to electric soldering irons, are available but the type that requires heating in a ire or lame is
most common. Dehorning with hot cauterising irons is best for calves less than two months old as bigger
horn buds will not it in the ‘O’- shaped opening of the iron - which must be approximately 1cm larger
than the bud all around. Additional detail on dehorning cattle is provided in
TECHNICAL NOTE 9 - Dehorning.
6.1.4. Vaccination
