Have you ever wondered what goes into milking Salers suckler cows twice a day on a 136ha farm in the Sancy foothills of France? The system may seem challenging for many farmers, but for Gaec Marion, the owner of a 65-cow pedigree herd, it’s all in a day’s work.
The farm, located at approximately 1,050m above sea level, is entirely dedicated to grassland. Cows on the farm are calved from December to March, with the current milk price sitting at around 60c/L. The production statistics for the 2023-2024 season are quite impressive, showcasing an average milk yield of 4,124kg, an average calving interval of 353 days, and average fats and proteins of 37.9g/kg and 33.7g/kg, respectively.
From a beef perspective, calves are sold at 10 months of age with an average live weight of 380kg. Last year, these calves fetched an average price of €1,200/head. Additionally, cull cows from the herd go to the factory with an average carcass weight of 400kg and an average price of €6.00/kg.
But what truly sets this farm apart is its unique approach to milking and suckling Salers suckler cows. The 10-cow parlour on the farm allows for a seamless process where calves have the opportunity to suckle their respective cows while they are being milked. This system not only ensures the well-being of the calves but also optimises the milking process.
During the winter months, cows are housed in the cubicle house, while in the summer, they graze on the lush grassland before being brought into the shed for milking. The shed itself is equipped with 74 cubicles and head-locking barriers for 78 cows, ensuring a comfortable environment for the animals.
The longevity of the cows in the herd is commendable, with many staying for up to eight lactations. The farmer carefully selects replacement heifers based on their milk production and ability to milk quickly. Good bone structure, calving ability, and docility are essential traits in these replacement heifers.
While the system may be labour-intensive, with three staff members on the farm, assistance is always available. The dedication to the well-being of the cows and calves is evident in the setup of the parlour, which allows for a seamless process of milking and suckling.
Looking ahead, the farm has plans to start cheese production, adding more value to the surplus milk produced by the pedigree Salers suckler herd. With the combination of efficient milking practices and a focus on adding value to their products, Gaec Marion is setting a benchmark for sustainable farming practices.
In conclusion, the unique approach to milking and suckling Salers suckler cows on the Gaec Marion farm is a testament to the dedication and innovation of the farmers. By combining traditional practices with modern techniques, they have created a system that not only ensures the well-being of their animals but also maximises the productivity of the farm. As they move forward with their plans for cheese production, they are paving the way for a sustainable and profitable future in the agricultural industry.
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