Dealing with leg fractures in calves
Calf leg fracture wrapped and splinted.
3/18/25
CHARITON, Iowa – Spring calving season is in full swing across the Midwest and producers are working hard to get each baby off on the right foot. Newborn calves are susceptible to various illnesses and injuries, and even the best calving seasons can be peppered with occasional health challenges. Iowa State University extension beef specialist Chris Clark said one such challenge is fracture of limbs.
“Fractures, or broken bones, in calves can occur from various types of trauma such as being stepped on by a cow, getting caught in a fence, or simply slipping or falling,” he said. “Being aware of potential risk areas can help prevent bone fractures in young calves.”
Here are some precautionary tips to keep in mind.
- Avoid overstocking pens and buildings.
- Provide creep areas where calves can rest and relax separately from cows.
- Minimize mud and slick areas that can contribute to slips and falls.
- Provide adequate bunk space/feeder space so cows are not fighting one another for access to feed.
- Maintain pens, fences, and gates to reduce opportunities for a calf to get a leg caught or pinch points in high traffic areas.
If such injuries do occur, know how to address them. This begins with consulting your veterinarian for advice and/or direct medical care to help with diagnosis, stabilization, and pain management.
“A definitive diagnosis is a key piece of information because there are many causes of lameness, including sprains, strains, bruises, infections, and limb deformities, as well as fractures,” Clark said. “Swollen joints sometimes occur secondary to navel ill and septicemia. Fractures are sometimes obvious based on deformity of the affected limb, but in some cases your veterinarian will be needed to help identify the problem.”
Broken bones should be stabilized at the joints above and below the fracture. Sometimes this can be done with something rigid to create a splint, like a cast or PVC pipe cut in half lengthwise. Cotton wrap should be used around the leg to cushion and protect the limb, and prevent lacerations, pressure sores, strangulation, etc. Vet wrap is often used as the outer wrap with tape used as necessary to secure it. The wrap should be kept relatively clean and dry.
A simple, nondisplaced fracture of a long bone near the center of the bone length can be relatively simple to stabilize, Clark said. However, circumstances such as compound or open fractures (where the skin is open and bone exposed), displaced fractures, fractures that involve joints and/or growth plates, or fractures where bone is broken in multiple places all can be much more complicated.
Pain management is another important consideration.
“In some cases, controlled drugs for sedation may be warranted for casting or splinting, and some of these medications can help manage the pain,” Clark stated. “Most sedatives, anesthetics, and controlled pain medicines require strict veterinary oversight. There may be some other options, too, in terms of anti-inflammatories but they would likely have to be used in an extra-label manner so, again, would require veterinary oversight.”
Most fractures will heal in approximately 6 weeks, and splints and casts are often applied for 6-8 weeks. Calves grow quickly and it is sometimes necessary to change the splint/cast at approximately 3-4 weeks to maintain a good fit. Keep in mind that ill-fitted splints and/or casts or ones left on for too long can cause discomfort and secondary injury. Contact your veterinarian with any questions.
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The Iowa Beef Center at Iowa State University was established in 1996 with the goal of supporting the growth and vitality of the state’s beef cattle industry. It comprises faculty and staff from Iowa State University Extension and Outreach, College of Agriculture and Life Sciences and College of Veterinary Medicine, and works to develop and deliver the latest research-based information regarding the beef cattle industry. For more information about IBC, visit www.iowabeefcenter.org.
Contact:
Chris Clark, Iowa State University extension beef specialist, 712-250-0070, caclark@iastate.edu
