100% AI in Bazadais: A winning choice for EARL Estabaque

In the heart of the Lot-et-Garonne region, in Mézin (47), Fabien Constantin raises a herd of around thirty Bazadaises dams, all of which are sold directly. Since taking over the family business in 2017, he has opted for 100% AI breeding. A winning bet, in the service of safety, genetic progress and performance.

Breeder profile: from Holstein to Bazadaise

Fabien Constantin single-handedly took over the family farm, which had previously been dedicated to Holstein dairy production. With a BTS and ten years’ experience as a technician at the Lot et Garonne Chamber of Agriculture, he decided to convert the herd to suckling cattle, with a clear objective: to sell his animals directly. He chose the Bazadaise breed, which runs counter to the Blonde d’Aquitaine widely used in the region, for its uniqueness and the quality of its meat.

The farm extends over 90 hectares, divided between forage areas (6 ha silage corn, 10 ha alfalfa, 20 ha temporary grassland, etc.) and field crops (wheat, beet, grain corn, sorghum, soya, etc.). Since October 2024, a new building has optimized feed and loading management. The old building has been refitted to accommodate calving, renewal heifers and fattening animals.

Controlled direct sales

At EARL Estabaque, 100% of slaughtered animals are sold direct. Beef, cows, calves… all animals are reserved well in advance. The majority are sold directly at the farm, with the remainder delivered direct to homes in Bordeaux, and two cattle a year are sold to a family butcher. The other animals are sold for breeding: around 5 cows a year, a dozen heifers and 2 to 3 males each year. Some males, when they show good potential and are selected, are even sent to a breeding station. With an average carcass weight of between 410 and 450 kg, the parcels are valued at an average of €20/kg. A clear strategy based on product quality and proximity to consumers.

100% AI: a success story

"I don't want any bulls on the farm, I've seen too many accidents with bulls. AI allows me to control everything: selection objectives, mating on a case-by-case basis, managing birth facilities... and above all, to avoid unpleasant surprises."

Fabien

The results are there for all to see: 80% success rate from the very first AI, with a well-established organization thanks to the SOGEN inseminators (Sébastien, Jean-Fabrice and William). Fabien is happy to share his best practices for successful breeding:

Heat monitoring: ” We use collars, which are very reliable if you’re rigorous enough: you have to leave them in place without intervening, and make up sufficiently large batches. At least a dozen cows for real effectiveness. “
Body condition under control: ” We’ve had to adapt our feed: at the start our cows were in far too good condition, we were feeding them like Holsteins! “
A calm herd: ” The more serene the animals, the better their AI success.

The only downside identified by Fabien: ” Calving is not grouped, as we inseminate all year round to meet the needs of direct sales. The system works very well all year round… but a little less so in spring. At this time of year, the cows are out to pasture and don’t come into the barn to drink, so it’s harder to inseminate. This creates a small gap in winter calving. But that’s the only drawback for us. “

A selection focused on milk, ease of birth and conformation

When it comes to genetic selection, the priorities are clear: prioritize milk production, easy calving and conformation. Fabien pays particular attention to docility, which is essential for him: ” Even a very good cow with too much character, I don’t bother to keep her. When it comes to mating, he relies on the mating schedule drawn up by OS Bazadais technicians Manon and Marion. Fabien is very involved in the breeding program, and also carries out a few directed matings. He is also heavily involved in the Herdbook, having been president and then treasurer of the association.

And tomorrow? EARL Estabaque has plenty of plans for the future: finalizing the conversion of the buildings, considering recruitment, slightly enlarging the herd… but also, in the longer term, creating a gîte or even a restaurant on the farm. A future in Fabien’s image: ambitious, thoughtful, and always focused on quality.