BRED FOR BEEF
PART 3
CHAROLAIS HELPING COMMERCIAL PRODUCERS KEEP AN EYE ON THE PRIZE by Managing Editor Stevie Ipsen
For commercial cattle producers, who generally make the majority of their income once or twice a year when calves are sold, one theory always rings true: The more calves weigh, the bigger the paycheck. No matter the breed or the method of marketing, when you are paid by the pound, every pound makes a difference. For years, cattlemen and women raising beef animals have known that Charolais genetics will add pounds to calves, but today it seems there are more reasons than ever to consider implementing Charolais genetics into a beef herd, extra pounds are just icing on the cake. All beef breeds have fought stereotypes over the years, whether justified or not. But through the implementation of strict culling criteria and the evolution of genetic evaluation tools, beef breeds are being tailored to create superior calves that meet the demands of niche markets and the needs of feeders, packers and consumers. Fred Jorgensen of Jorgensen Ranch in Orland, knows all too well that Charolais cattle tend to come with an unfair set of stereotypes. The two main stereo types Charolais cattle face is the belief that they have poor dispositions and that their calving weights are too large for Charolais bulls to be used on cows of other breeds. 30 California Cattleman April 2023
“No matter what breed you are raising, ranchers have the responsibility of raising cattle dispositions that are best suited for their needs,” said Jorgensen, who in addition to running a purebred Charolais operation also retired from a career as a representative for All West/Select Sires, making him as objective as any cattle owner. “For us, Charolais cattle are never difficult to work with because we don’t tolerate bad behavior and we breed for good dispositions.” Jorgensen says he is familiar with a similar stereotype that existed Angus cattle when Angus cattle really arrived on the scene in the 1960s and became a direct rival of the then king of beef, the Hereford breed. “Many people felt Angus cattle were terrible to work with – and some of them were. But it was quickly realized that if you don’t keep the feisty ones around, your overall herd demeanor is much more manageable and enjoyable to be around,” Jorgensen said. Jorgensen said most of his bulls go to large commercial ranchers and he routinely gets feedback about their quiet demeanor, which further cements the widely-accepted truth that the way animals are raised has a lot to do with disposition. When considering stereotypes, Jorensen says it is important