1. Beef Cattle and Industry

2. I CAN ….. I CAN ….. - Identify the main beef breeds - Explain how important the industry is and how it works. - Describe the characteristics of each breed - List the leading states and countries in the beef industry.

3. Figure 16–4: Historic cattle inventory in the United States. (Source: USDA.)

4. 1 2 3 1 2 3 36

5. Historical Evolution “Breeds Revolution” – period of great expansion in numbers of breeds of beef cattle. “Breeds Revolution” – period of great expansion in numbers of breeds of beef cattle. Demand for grain-fed beef Demand for grain-fed beef Meat from cattle which have undergone a significant grain feeding. Meat from cattle which have undergone a significant grain feeding. Increase Carcass weight Increase Carcass weight

6. Top States: Beef cows & feedlot Beef cow inventory Beef cow inventory 1. Texas5.53 mil 2. Missouri 2.06 mil 3. Nebraska 1.94 mil 4. Oklahoma 1.86 mil 5. S. Dakota 1.66 mil Ohio 270 thousand Fed cattle marketed Fed cattle marketed 1. Texas 6.06 mil 2. Kansas 5.03 mil 3. Nebraska 4.44 mil 4. Colorado 2.51 mil 5. Oklahoma 928 thous

7. Top Countries: Beef Cattle # of Cattle (mil.) # of Cattle (mil.) 1. India215 2. Brazil159 3. China107 4. USA98 5. Argentina55 Production Production (bil. lb. carcass wt.) 1. USA26 2. Brazil13 3. China10 4. Argentina6 5. Russian Fed.5

8. TOP BEEF EXPORT MARKETS Mexico Canada Japan Hong Kong Taiwan

9. BEEF CATTLE FACTS The United States and Brazil are the top beef producing countries in the world. In the US, Texas has the most beef cows. Cattle outnumber humans in 9 states: Idaho, Iowa, Kansas, Montana, Nebraska, North Dakota, South Dakota, Oklahoma, and Wyoming. A cow's gestation period is approximately 283. This is the average number of days from the day a cow is bred to the time she has a calf. The salivary glands of cattle, located beneath the tongue, produce 15-20 gallons of saliva per day.

10. BEEF CATTLE FACTS A 1000-pound cow will produce 4 tons of manure in a year. Ruminate animals like cows "chew the cud", which means they re-chew the food they've already chewed slightly and swallowed. A cow spends 6 hours eating and 8 hours chewing its cud each day. The average cow has more than 40,000 jaw movements per day. The Chianina cattle were developed in Italy as a dual purpose beef/draft animal when the beef industry wanted extremely tall cattle. Though originally solid white in color, now you will likely only find black individuals in the USA.

11. BEEF CATTLE FACTS Hamburger meat from 1 steer would equal 720 quarter- pound hamburgers, enough for a family of 4 to enjoy hamburgers each day for nearly 6 months More than 100 medicines, including insulin and estrogen, come from cattle One cowhide can produce enough leather to make 20 footballs or 18 soccer balls or 18 volleyballs or 12 basketballs. Other products besides beef are made from the beef carcass. Leather, made from the hide, is used to make a variety of items, from clothing to basketballs. Eight pairs of cowboy boots can be made from one cowhide.

12. STAGES OF BEEF PRODUCTION Raising cattle involves numerous farms and operations, each serving a unique role in the process

13. COW-CALF OPERATION Beef production begins with ranchers who maintain a breeding herd of cows that nurture calves every year When a calf is born, it weighs 60 to 100 pounds Over the next few months, each calf will live off its mother’s milk and graze grass in pasture Sell calves to Brokers/Stockers

14. BROKERS/ STOCKERS Raise calves after they have been weaned Generally sell to feedlots

15. FEEDLOTS Typically spend four to six months, during which time they have constant access to water, room to move around, and are free to graze at feed bunks containing a carefully balanced diet Veterinarians, nutritionists and cattlemen work together to look after each animal

16. MARKET READY Calves are market ready at approximately 1200-1400 pounds Generally 18-22months old

18. FEED CONVERSIONS Feed conversion ratios are a measure of an animal’s efficiency in converting feed mass into body mass Average FCR for cattle is 6 pounds of feed for every 1 pound of weight gain … 6:1 Practice on your own!!!!

19. FILL IN YOUR CHART!!!

20. Beef Cattle Breeds Purebred – Purebred – purity of ancestry; pedigrees recorded in their breed registry purity of ancestry; pedigrees recorded in their breed registry Commercial – Commercial – livestock not registered or pedigreed; crossbred livestock not registered or pedigreed; crossbred Most US cattle are commercial/crossbred

21. Beef Cattle Breeds (identify & know purpose) 3 general categories: 1. B ritish breeds (Bos taurus)– Angus, Hereford, Shorthorn maternal – fertility, longevity, milk production earlier maturity (puberty); less muscular 2. E xotic or Continental breeds (Bos taurus) – Simmental, Limousin, Charolais, etc. Paternal (terminal) - growth rate, muscular, lean; large mature size Dual – purpose (maternal and paternal traits)

22. Beef Cattle Breeds (identify & know purpose) 3. Brahman (Bos indicus) – Zebu is main strain greatest genetic influence world-wide greatest genetic influence world-wide heat and insect tolerant; adaptable to warm environments heat and insect tolerant; adaptable to warm environments later puberty, low growth rate, less muscling later puberty, low growth rate, less muscling

23. Important Terms Polled – Polled – the animal has no horns. When the animal starts to grow them the farmer will dehorn them. the animal has no horns. When the animal starts to grow them the farmer will dehorn them. Marbling – Marbling – the intermix of fat and muscle together the intermix of fat and muscle together Terminal Sire – Terminal Sire – A paternal-breed sire used in a terminal sire crossbreeding system. A paternal-breed sire used in a terminal sire crossbreeding system.

24. CATTLE BREEDS

25. ANGUS Origin: Scotland Colors: Black, Red Polled Characteristics: fast weight gain, highly marbled meat, and outstanding maternal qualities (protective mothers that produce lots of milk for their calves) Resistant to harsh weather, adaptable, good natured, mature extremely early and have a high carcass yield with nicely marbled meat.

26. ANGUS

27. CHAROLAIS Origin: France Color: White to cream Medium to large framed, very deep and broad body Characteristics: superior growth ability, efficient feedlot gains and in carcass cut-out values, excellent meat conformation, late maturing so have high finishing weight

28. CHAROLAIS

29. BRAHMAN Origin: India, from Bos indicus Horned Colors: most common- Solid Gray or Solid Red Easily identified by the hump on their back and long floppy ears Have loose saggy skin with sweat glands and the ability to sweat freely contributes to their heat tolerance Can walk long distances to water These are the "sacred cattle of India”

30. BRAHMAN

31. CHIANINA Origin: Italy Horned Color: White to Steel Gray, black pigmented skin Characteristics: BIG! well-defined muscling

32. CHIANINA

33. DEXTER Origin: Ireland Smallest breed in US Characteristics: small cattle with a broad, deep torso, short legs with heavily muscled hind quarters. Dexters are a hardy breed. They perform well in a variety of climates.

34. DEXTER

35. GELBVIEH ( GELP-FEE ) Origin: Germany Horned Colors: yellow, red, black Characteristics: excellence in growth, feedlot efficiency, muscling and marketability, while females are known for milking ability, fertility and quiet temperament

36. GELBVIEH

37. HEREFORD Origin: England Color: Red with white head, neck, brisket Horned Characteristics: generally docile and fast growing cattle with good beef quality

38. HEREFORD

39. LIMOUSIN Origin: France Color: red, golden Characteristics: excellent feed efficiency, adaptability and high carcass yield, good foragers, genetically "trimmed“ (little fat) The meat is tender and fine fibered because of their low fat levels. Poor temperment!

40. LIMOUSIN

41. MAINE-ANJOU Origin: France Color: dark red with white on head, belly and rear legs Characteristics: Very large breed, feed efficient, high cutability and marbling qualities

42. MAINE-ANJOU

43. SANTA GERTRUDIS Origin: US 5/8 th Shorthorn, 3/8 th Brahman Color: deep cherry red Characteristics: high heat and tick resistance, exceptional maternal traits, develop muscle well but with no fat

44. SANTA GERTRUDIS

45. SHORTHORN Origin: England Color: Red, Roan Characteristics: early maturity, adaptability, mothering ability, reproductive performance, hardiness, good disposition, feed conversion, and longevity

46. SHORTHORN

47. SIMMENTAL Origin: Switzerland Color: pale gold to dark reddish brown, white head Characteristics: docile and easy to manage breeds, deeply muscled back and loin, excellent feed conversion with about a 63% carcass yield.

48. SIMMENTAL

49. BEEFMASTER 25% Herford, 25% Shorthorn, 50% Brahman Color: Brownish-red is most common, no color standards Purpose: develop cattle that would be more productive than existing breeds in the harsh environment of South Texas Six Essentials - Weight, Conformation, Milking Ability, Fertility, Hardiness and Disposition

50. BEEFMASTER

51. BEEFALO Cross between Buffalo and domestic cattle (any breed) Characteristics: Superior hardiness, foraging ability, calving ease, and meat quality of the Bison with the fertility, milking ability, and ease of handling from the bovine

52. BEEFALO

53. GRADING SCALE All beef is inspected for wholesomeness by the U.S. Department of Agriculture (USDA) Graded for quality and consistency Prime, Choice and Select grades Marbling plays a big role in quality grades

54. Beef Products Primary Product of Beef Production Primary Product of Beef Production Finished or Fat Cattle Finished or Fat Cattle Fed to desired fatness endpoint Fed to desired fatness endpoint.2 to 1 inch of backfat.2 to 1 inch of backfat Intramuscular fat or marbling – Quality Grade Intramuscular fat or marbling – Quality Grade Prime, choice, select, standard = eating quality Prime, choice, select, standard = eating quality Utility = Dog food Utility = Dog food “corn – fed” 60 – 300 days – white fat “corn – fed” 60 – 300 days – white fat 1-2.5 years of age at harvest 1-2.5 years of age at harvest Maximum quality at high yield of meat Maximum quality at high yield of meat Yield Grade = scale of 1-5, 1 is highest % lean Yield Grade = scale of 1-5, 1 is highest % lean Steers or heifers not used for breeding Steers or heifers not used for breeding

55. MARBLING Marbling (intramuscular fat) or the little white flecks in beef, is key to flavor The higher the amount of marbling, the higher the quality of beef.

56. PRIME Less than 1.5% of all beef earns the Certified Angus Beef ® brand Prime label

57. BEEF CUTS DIAGRAM

58. CHUCK Pot roast Short ribs Blade steak/roast 7 bone pot roast Shoulder pot roast

59. BRISKET/ SHANK Brisket Flat half Corned brisket point half Shank Cross cut

60. RIB Rib roast Rib steak Rib eye steak/roast Back ribs

61. SHORT LOIN Top Loin steak T-bone Steak Porterhouse steak Tenderloin Roast/Steak

62. SIRLOIN Top Sirloin Steak Sirloin Steak Tenderloin Roast/ Steak Beef Tri- Tip Tri-Tip is a boneless cut from the bottom sirloin

63. ROUND Round Steak Top Round Roast/ Steak Bottom Round roast Tip Roast/ Steak Eye Round Roast Boneless Rump Roast

64. PLATEFLANK Skirt Steak Flank Steak Flank steak rolls