Most calves go through some sort of post weaning growing –programs, although specific program vary in structure and type.
Stocker cattle refer to the beef cattle between the weaning and finishing stages when they add an extra 200 to 400 pounds to reach their mature weight so they are ready for slaughter.
Stocker calves are developed on high quality forages until they enter the feedlot.
They may be produced as a preliminary phase before a cattle feeding operation.
Most producers maintain cow herds and produce calves for sale at about seven to ten months. When calves sold they go to stocker buyers who grow them until they are ready to enter the feedlots for fattening.
Stocker cattle represent an important segment of the beef production and marketing chain.
Finished weight depends on breed; most grass fed cattle breeds are finished at about 1000 to 1200 pounds. Stocker cattle typically weight between 400 and 600 pounds when they are purchased after weaning.
Stocker operations have more flexibility than cow-calf operations because they do not have to wait out their cattle’s natural breeding and nursing cycles to buy or sell animals.
The core components of stocker production include nutrition, pasture management, quality assurance and animal health, marketing and risk management, genetics, and business management.
Stocker cattle
