Selecting heifers with desirable physical characteristics can lead to genetic improvement in the herd. This includes traits such as growth rate, feed efficiency, carcass quality, and maternal abilities.

In this episode, Ernest Makua, a beef industry expert at the Red Meat Institute for Transformation and Enterprise Development (RMITED), unpacks why well-selected heifers are more likely to be productive throughout their lives, leading to increased calf crops, better weaning weights, and improved overall profitability for the producer.