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AS1954Successful Beef Production Begins With Good RecordsYear:CalvingBookOwner:Owner’s phone:CHAPS ID:Herd ID:
CHAPS (Cow Herd Appraisal PerformanceSoftware) is a web-based recordkeeping andanalysis application for cow-calf operations.CHAPS can help producers track inventories,evaluate cow profitability, and monitor herdreproduction and calf performance.The North Dakota Beef Cattle ImprovementAssociation is committed to the well-being andcontinued success of the beef industry throughprograms such as CHAPS.For more information about CHAPS, visitwww.ndsu.edu/CHAPS.
Why Keepa Calving Book?A calving book provides: An inventory of cows in the herd and calvesproduced for management and marketingdecisions Cattle identification in conjunction withcalving and weaning information, which isthe basis for evaluating cow productivity andherd reproduction Details on health care, bull turnout datesand breeding records of the animals in abeef cow herdNDSU Extension CHAPS Calving Book – 3
Resource Contact ListNDSU Extension Beef SpecialistsKarl HoppeCarrington Research Extension Center701-652-2951karl.hoppe@ndsu.eduJanna BlockHettinger Research Extension Center701-567-4323janna.block@ndsu.eduOn Campus701-231-7641ndsu.ansc@ndsu.eduNDSU Extension Beef Quality Assurance SpecialistLisa Pederson701-328-9718lisa.pederson@ndsu.eduNDSU Extension VeterinarianGerald Stokka701-231-5082gerald.stokka@ndsu.eduNDSU Extension CHAPS Calving Book – 4
2021January 2021S M T W TF1S23894567May 2021septeMber 2021S M T W TFS12783456S M T W T1 25678F3S49 10 1110 11 12 13 14 15 169 10 11 12 13 14 1512 13 14 15 16 17 1817 18 19 20 21 22 2316 17 18 19 20 21 2219 20 21 22 23 24 2524 25 26 27 28 29 3023 24 25 26 27 28 2926 27 28 29 303130 31February 2021S M T W T1 2 3 478F5S69 10 11 12 13June 2021S M T W T1 2 3678F4OctOber 2021S59 10 11 12S M T W TF1S2389456714 15 16 17 18 19 2013 14 15 16 17 18 1910 11 12 13 14 15 1621 22 23 24 25 26 2720 21 22 23 24 25 2617 18 19 20 21 22 232827 28 29 3024 25 26 27 28 29 3031March 2021S M T W T1 2 3 478F5July 2021S69 10 11 12 13nOveMber 2021S M T W T1F249 105678S3S M T W T1 2 3 478F5S69 10 11 12 1314 15 16 17 18 19 2011 12 13 14 15 16 1721 22 23 24 25 26 2718 19 20 21 22 23 2421 22 23 24 25 26 2728 29 30 3125 26 27 28 29 30 3128 29 30april 2021august 2021S M T W T1F249 105678S3S M T W T1 2 3 4 58F614 15 16 17 18 19 20DeceMber 2021S79 10 11 12 13 14S M T W T1 25678F3S49 10 1111 12 13 14 15 16 1715 16 17 18 19 20 2112 13 14 15 16 17 1818 19 20 21 22 23 2422 23 24 25 26 27 2819 20 21 22 23 24 2525 26 27 28 29 3029 30 3126 27 28 29 30 31NDSU Extension CHAPS Calving Book – 5
2022January 2022S M T W TFS12783456May 2022S M T W T1 2 3 4 58F6septeMber 2022S79 10 11 12 13 14S M T W T1F249 105678S39 10 11 12 13 14 1515 16 17 18 19 20 2111 12 13 14 15 16 1716 17 18 19 20 21 2222 23 24 25 26 27 2818 19 20 21 22 23 2423 24 25 26 27 28 2929 30 3125 26 27 28 29 3030 31February 2022S M T W T1 2 3678F4S59 10 11 1213 14 15 16 17 18 19June 2022S M T W T1 25678F3OctOber 2022S49 10 1112 13 14 15 16 17 18S M T W TFS127834569 10 11 12 13 14 1520 21 22 23 24 25 2619 20 21 22 23 24 2516 17 18 19 20 21 2227 2826 27 28 29 3023 24 25 26 27 28 2930 31March 2022S M T W T1 2 3678F4nOveMber 2022July 2022S59 10 11 12S M T W TF1S2S M T W T1 2 33896456778F4S59 10 11 1213 14 15 16 17 18 1910 11 12 13 14 15 1613 14 15 16 17 18 1920 21 22 23 24 25 2617 18 19 20 21 22 2320 21 22 23 24 25 2627 28 29 30 3124 25 26 27 28 29 3027 28 29 3031april 2022august 2022S M T W TF1S2389456710 11 12 13 14 15 16S M T W T1 2 3 478F5DeceMber 2022S69 10 11 12 1314 15 16 17 18 19 20S M T W T1F249 105678S311 12 13 14 15 16 1717 18 19 20 21 22 2321 22 23 24 25 26 2718 19 20 21 22 23 2424 25 26 27 28 29 3028 29 30 3125 26 27 28 29 30 31NDSU Extension CHAPS Calving Book – 6
2023JANUARY 2023S M T W T1 2 3 4 58F6S79 10 11 12 13 14MAY 2023S M T W T1 2 3 478F5SEPTEMBER 2023S69 10 11 12 13S M T W TF1S2389456715 16 17 18 19 20 2114 15 16 17 18 19 2010 11 12 13 14 15 1622 23 24 25 26 27 2821 22 23 24 25 26 2717 18 19 20 21 22 2329 30 3128 29 30 3124 25 26 27 28 29 30FEBRUARY 2023S M T W T1 25678F3S49 10 11OCTOBER 2023JUNE 2023S M T W T1F249 105678S3S M T W T1 2 3 4 58F6S79 10 11 12 13 1412 13 14 15 16 17 1811 12 13 14 15 16 1715 16 17 18 19 20 2119 20 21 22 23 24 2518 19 20 21 22 23 2426 27 2825 26 27 28 29 3022 23 24 25 26 27 28MARCH 2023S M T W T1 25678F329 30 31JULY 2023S49 10 11NOVEMBER 2023S M T W TFS1S M T W T1 227853456678F3S49 10 1112 13 14 15 16 17 189 10 11 12 13 14 1512 13 14 15 16 17 1819 20 21 22 23 24 2516 17 18 19 20 21 2219 20 21 22 23 24 2523 24 25 26 27 28 2926 27 28 29 3026 27 28 29 30 3130 31APRIL 2023AUGUST 2023S M T W TFS1S M T W T1 2 32786345678F4S59 10 11 12DECEMBER 2023S M T W TF1S238945679 10 11 12 13 14 1513 14 15 16 17 18 1916 17 18 19 20 21 2220 21 22 23 24 25 2617 18 19 20 21 22 2323 24 25 26 27 28 2927 28 29 30 3124 25 26 27 28 29 303010 11 12 13 14 15 1631NDSU Extension CHAPS Calving Book – 7
Calving RecordsCalving Ease (CE) Codes1 No difficulty, no assistance2 Minor difficulty; some assistance3 Major difficulty; usually mechanicalassistance4 Caesarean section5 Abnormal presentationSex Codes0 Miscellaneous (assigned for managementcodes A, B and C, and D if sex is unknown)1 Bull2 Heifer3 SteerInternational Year Letter Codes2007. T2008. U2009. W2010. X2011. Y2012. Z2013. A2014. B2015. C2016. D2017. E2018. F2019. G2020. H2021. J2022. K2023. L2024. M2025. 034.WNDSU Extension CHAPS Calving Book – 8
Calving RecordsManagement Codes(MC)0 no creep feed1-7 months actual creep fedA cow that didn’t calve but kept in herdB cow abortedC calf died before 2 weeks of ageD calf died after 2 weeks but before weighingE embryo transplantF purchased calfN calf that was in herd but raised byanother cowK twin, raised on foster cow with knownbirthdateS twin, raised on own dam as singleT twin, raised on own dam as twinX calf present but not weighedNDSU Extension CHAPS Calving Book – 9
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Calving SummaryDays1-30ItemDays Days31-60 61-90Cows calvedCalves lostBirth difficultyScoursIllnessMalnutritionOther# Heifer calves# Steer calves# Bull calvesCommentsNDSU Extension CHAPS Calving Book – 70Days 90
Health RecordsThe success of a beef operation depends onthe health of your beef animals. Healthy cattlegrow better. They also adapt to environmentalchanges faster and more easily.An active health management protocol is veryimportant. A key component of any healthprotocol involves a relationship with the localveterinarian, which includes regular dialogue.Disease control and prevention, animaltraceback and good-quality beef products forconsumers require collaboration along theentire beef industry chain.Keep a record of vaccinations, antimicrobialsand parasiticids administered to cattle.Keeping this type of information can increasethe value of your animals.NDSU Extension CHAPS Calving Book – 71
ProcessingProcessing information helps you provide acomplete “picture” of how you manage youranimals . Work with your veterinarian to develop acomplete herd health program for your animals.Most herds process different classes of cattle(calves, cows, bulls or replacement heifers) thesame so recording individual ID is not needed. Asuggested method could be “Repl Heifers, Red#124-237.”However, sometimes individual animals are notprocessed along with others because of someunderlying condition such as too young, sick orinjured. The ID’s of these animals can be notedas NOT processed. A suggested method couldbe “Not Processed Repl Heifer #195, runningfever.”ProcessingDATE PROC – date of processingPROD – product name, serial numberIDs of animals NOT processed – When recordinginformation, it is often easier to record whichanimals were NOT processed on that day andrecord them as a “Treatment” at a later date.BY WHOM – person administering productNDSU Extension CHAPS Calving Book – 72
NDSU Extension CHAPS Calving Book – 73DateProc.Product, Dose and Serial #Processed Group Animal ID’sOR Not ProcessedIndividual Animal IDProcessingW/DByDays Whom
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TreatmentRecording the treatment of animals should beon an individual basis. Not all animals willrespond the same. Work with your veterinarianto develop a standardized treatment protocol forthe different types of animals within your herd.A treatment program is part of a complete herdhealth program for your animals.TreatmentDATE ADMIN – date treatment was administeredID – animal’s identificationDX – Following are recommendations fordiagnosis and treatment:R - respiratoryP - pinkeyeF - footrotS - structural (ex: leg, hip)U - reproductive (ex: metritis, retainedplacenta)M - metabolic (ex: grass tetany, milk fever)O - otherPROD – product name, serial numberWD DAYS – product withdrawal daysBY WHOM – person administering productNDSU Extension CHAPS Calving Book – 76
NDSU Extension CHAPS Calving Book – 77DateAdmin.ID(Codes onPage 78)DxProd., Dose and Serial #TreatmentW/DByDays Whom
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CHAPS Cow CullingCodesThe collection of performance data in beef cattlehas helped the industry move forward to evaluatemany different traits. In addition to directeconomic evaluations, producers can assessresource usage and benefits indirectly.Another major benefit of performance data isthe ability to evaluate traits that can be usefulin improving the quality of beef products sold toconsumers.G cow diedH cow sold, ageJ cow sold, physical defectK cow sold, poor fertility or openL cow sold, inferior calvesR cow sold, replacement stockY cow sold, unknownNDSU Extension CHAPS Calving Book – 82
Culling RecordsDateAnimal(Based on codes on Page 82)NDSU Extension CHAPS Calving Book – 83
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Beef Improvement Federation (BIF)Body ConditionScoring (BCS) forBeef Cattle(Richards et al., 1986. J. Anim. Sci. 62:300.)Condition BCS DescriptionTHIN1: Emaciated – The cow is extremely emaciated,with no palpable fat detectable over the spinousprocesses, transverse processes, hip bonesor ribs. The tail head and ribs project quiteprominently.2: Poor – The cow still appears somewhatemaciated but the tail head and ribs are lessprominent. Individual spinous processes still arerather sharp to the touch, but some tissue coverexists over the dorsal portion of the ribs.3: Thin – Ribs still are individually identifiablebut not quite as sharp to the touch. Obviouspalpable fat is along the spine and over the tailhead, with some tissue cover over the dorsalportion of the ribs.4: Borderline – Individual ribs no longer arevisually obvious. The spinous processes canbe identified individually on palpation but feelrounded rather than sharp. Some fat cover is overthe ribs, transverse processes and hip bones.NDSU Extension CHAPS Calving Book – 88
OPTIMUM/MODERATE5: Moderate – The cow has a generally goodoverall appearance. On palpation, the fat coverover the ribs feels spongy and areas on either sideof the tail head have palpable fat cover.6: High moderate – Firm pressure needs to beapplied to feel the spinous processes. A highdegree of fat is palpable over the ribs and aroundthe tail head.FAT7: Good – The cow appears fleshy and obviouslycarries considerable fat. Very spongy fat cover isover the ribs and around the tail head. In fact,“rounds” or “pones” are beginning to be obvious.Some fat is around the vulva and in the crotch.8: Fat – The cow very fleshy and overconditioned. Spinous processes are almostimpossible to palpate. The cow has large fatdeposits over the ribs, around the tail headand below the vulva. “Rounds” or “pones” areobvious.9: Extremely fat – The cow is obviously extremelywasty and patchy and looks blocky. The tail headand hips are buried in fatty tissue and “rounds”or “pones” of fat are protruding. Bone structureno longer is visible and barely palpable. Theanimal’s mobility even might be impaired by largefatty deposits.NDSU Extension CHAPS Calving Book – 89
Body ConditionScoring (BCS)1. Look at last two ribsVisible: 5Not visible: 52. SpineVisible: 3U.S. BeefBody Condition Scores:Range from 1-9BCS 1: StarvedBCS 9: Obese3. Shape between hooks and pins (thurl)Shallow U: BCS 6Strong U: BCS 5V Shape: BCS 4Strong V: BCS 3Very Strong V: BCS 23-Step Body Condition Scoring (BCS) Guide for Range Cattle (B-1294), Scasta, et al, 2016,University of Wyoming Extension. 4/NDSU Extension CHAPS Calving Book – 90
A Lookat BCS-CowsLast two ribs visible: BCS 5Spine visible: BCS 3Shape between hooks andpins is strong V: BCS 3BCS 3Last two ribs visible: BCS 5Spine not visible: BCS 3Shape between hooks andpins is V: BCS 4BCS 4Last two ribs not visible:BCS 5Spine not visible: BCS 3Shape between hooks andpins is strong U: BCS 5BCS 5Last two ribs not visible:BCS 5Spine not visible: BCS 3Shape between hooks andpins is very shallow or flat U:BCS 6BCS 6 3-Step Body Condition Scoring (BCS) Guide for Range Cattle (B-1294), Scasta, et al, 2016,University of Wyoming Extension. 4/NDSU Extension CHAPS Calving Book – 91
Gestation TableEstimated calving date (283 days)Breed DateCalf DateJan. 1. Oct. 11Jan. 9. Oct. 19Jan. 17. Oct. 27Jan. 25. Nov. 4Feb. 2. Nov. 12Feb. 10. Nov. 20Feb. 18. Nov. 28Feb. 26. Dec. 6March 6. Dec. 14March 14. Dec. 22March 22. Dec. 30March 30.Jan. 7April 7.Jan. 15April 15.Jan. 23April 23.Jan. 31May 1.Feb. 8May 9.Feb. 16May 17.Feb. 24May 25.March 4June 2.March 12June 10.March 20June 18.March 28June 26 . April 5Breed DateCalf DateJuly 4. April 13July 12. April 21July 20. April 29July 28.May 7Aug. 5.May 15Aug. 13.May 23Aug. 21.May 31Aug. 29. June 8Sept. 6. June 16Sept. 14. June 24Sept. 22. July 2Sept. 30. July 10Oct. 8. July 18Oct. 16. July 26Oct. 24. Aug. 3Nov. 1. Aug. 11Nov. 9. Aug. 19Nov. 17. Aug. 27Nov. 25. Sept. 4Dec. 3. Sept. 12Dec. 11. Sept. 20Dec. 19. Sept. 28Dec. 27. Oct. 6*Leap years: If the breed date is between May 22 (prior to leapyear) and Feb. 28 (leap year), then subtract one day from calfdate. Use www.timeanddate.com/date/dateadd.html to verify thecalf date by adding 283 days to the breed date for specific years.NDSU Extension CHAPS Calving Book – 92
Local ExtensionAssistance AvailableNorth Dakota State University Extension has anetwork of beef professionals available for allcounties in North Dakota.If you have questions about beef production,your local Extension agent is available toassist you or put you in touch with peopleknowledgeable about issues such as electronicidentification, range management, croppingsystems and waste management.Also contact your local Extension agent foradditional calving books. A complete listingof Extension agents is at www.ag.ndsu.edu/extension/directory/counties.NDSU Extension CHAPS Calving Book – 93
CHAPS A Management ToolThat Helps Beef Producers ConnectWith All Segments of the Beef Industry!Agriculture Communication Distribution CenterNDSU Dept. 7070PO Box 6050Fargo ND 58108-6050County commissions, North Dakota State University and U.S. Department ofAgriculture cooperating. NDSU does not discriminate in its programs and activities onthe basis of age, color, gender expression/identity, genetic information, marital status,national origin, participation in lawful off-campus activity, physical or mental disability,pregnancy, public assistance status, race, religion, sex, sexual orientation, spousalrelationship to current employee, or veteran status, as applicable. Direct inquiries toVice Provost for Title IX/ADA Coordinator, Old Main 201, NDSU Main Campus, 701231-7708, ndsu.eoaa@ndsu.edu. This publication will be made available in alternative formats for people with disabilities upon request, 701-231-7881. 2M-6-20
NDSU Extension CHAPS Calving Book - 4 Resource Contact List NDSU Extension Beef Specialists Karl Hoppe Carrington Research Extension Center 701-652-2951 karl.hoppe@ndsu.edu Janna Block Hettinger Research Extension Center 701-567-4323 janna.block@ndsu.edu On Campus 701-231-7641 ndsu.ansc@ndsu.edu NDSU Extension Beef Quality Assurance Specialist
