1. Industrial Animals History

2. Unit Map: Follow Along in your packet WHAT ARE YOU LEARNING? AS.06.02(Basic): Recognize, identify, and evaluate the effects of diseases and parasites on animals. AS.03: Identify breeds of economically important animal species.

3. Know Understand Do! Know Types of beef cattle Basic Management practices Basic terminology Understand Use and variation in beef breeds Importance of management in relation to industry and health Use of terminology in the industry Do Identify common beef breeds Research disease prevention Define and utilize basic beef vocabulary

4. Key Learning: Beef Unit EQ: How does animal management lead to the dollar menu? Concept : Care and Management Lesson EQ: How is the beef industry successful? Vocab Rotational Grazing, Polled Concept : Beef Breeds and Uses Lesson EQ: What characteristics define beef breed uses? Vocab Efficient, Mothering/Calving ability Concept : Industry and History Lesson EQ: How has farming changed over the years? Vocab Smith-Hughes Act, Smith Lever Act

5. Objectives Understand the history of animal agriculture Understand the history of animal agriculture Understand the important acts that are important to this class Understand the important acts that are important to this class

6. What is Industrial Agriculture? “ a modern form of intensive farming that refers to the industrialized production of livestock, cattle, poultry, and fish. Most of the meat, dairy and eggs are produced” this way. “ a modern form of intensive farming that refers to the industrialized production of livestock, cattle, poultry, and fish. Most of the meat, dairy and eggs are produced” this way.

7. History of Animal Agriculture Early people ate fruits, seeds, and animals found in their environment. Early people ate fruits, seeds, and animals found in their environment. People moved with animals People moved with animals People then figured out how to domesticate animals People then figured out how to domesticate animals People created ways to grow animals more efficiently People created ways to grow animals more efficiently –Passed on Recent study of animals in a systematic way Recent study of animals in a systematic way

8. History of Animal Agriculture 1800s- Universities. People realize institutions of higher learning were needed. 1800s- Universities. People realize institutions of higher learning were needed. “Nation emerging as an industrial- and agricultural- based economy.” “Nation emerging as an industrial- and agricultural- based economy.”

9. History of Animal Agriculture To make progress- people needed to be taught how to produce food and manufacture goods more efficiently To make progress- people needed to be taught how to produce food and manufacture goods more efficiently

10. History of Animal Agriculture Late 1850s- Land Grant Act or Morrill Act. Provided public land and funds for establishing universities to teach practical methods of manufacturing and producing food and fiber. Passed in 1862 Late 1850s- Land Grant Act or Morrill Act. Provided public land and funds for establishing universities to teach practical methods of manufacturing and producing food and fiber. Passed in 1862 1862- Lincoln signed bill to establish the USDA 1862- Lincoln signed bill to establish the USDA Soon all states had land grant universities Soon all states had land grant universities –Realized students did not know anything!

11. History of Animal Agriculture 1872- Hatch Act- authorized establishment of experiment stations in different parts of the states that had land grant universities. 1872- Hatch Act- authorized establishment of experiment stations in different parts of the states that had land grant universities. –Create new knowledge 1914- Smith-Lever Act- set up cooperative extension service. Passes new information to the public 1914- Smith-Lever Act- set up cooperative extension service. Passes new information to the public

12. History of Animal Agriculture 1917- Smith-Hughes Act- vocational agriculture as a program in the public high schools as a means of teaching new methods of agriculture 1917- Smith-Hughes Act- vocational agriculture as a program in the public high schools as a means of teaching new methods of agriculture –THE REASON YOU ARE SITTING HERE!!!!

13. Activities Front Side: Use your prior knowledge – –Make a timeline of agriculture education and the industry. Back Side: Pick one event: Explain why this event was CRUCIAL in the timeline.

14. Industrial Animals Advancements

15. Warm-Up Why does a 1/4 hamburger cost a $1 but a pound of hamburger meat cost $2?

16. Objectives Know and understand the advancements in animal agriculture Know and understand the advancements in animal agriculture Understand where our food comes from Understand where our food comes from

17. Animal Agriculture Advancements through scientific research resulted in an abundance of food and lower prices Advancements through scientific research resulted in an abundance of food and lower prices Provides people with a reliable, abundant source of high quality food Provides people with a reliable, abundant source of high quality food

18. Advancements since 1925 Beef cattle live weight marketed per breeding female increased from 220 lbs to 482 lbs Beef cattle live weight marketed per breeding female increased from 220 lbs to 482 lbs Consumption doubled from 60 lbs to 120 lbs Consumption doubled from 60 lbs to 120 lbs

19. Advancements since 1925 Sheep liveweight marketed per breeding female from 60 lbs to 130 lbs Sheep liveweight marketed per breeding female from 60 lbs to 130 lbs Sheep not only raised for wool, now produced for meat Sheep not only raised for wool, now produced for meat

20. Advancements since 1925 Milk marketed per dairy cow increased from 4,189 lbs to 10,500 lbs Milk marketed per dairy cow increased from 4,189 lbs to 10,500 lbs 1950-1975- # of dairy cows reduced but milk production same 1950-1975- # of dairy cows reduced but milk production same

21. Advancements since 1925 Swine liveweight marketed per breeding female from 1,600 to 2,850 lbs Swine liveweight marketed per breeding female from 1,600 to 2,850 lbs Since 1950, amount of feed reduced Since 1950, amount of feed reduced Time to produce from 170 to 157 days Time to produce from 170 to 157 days

22. Advancements since 1925 Poultry time for broiler chickens to market weight cut in half Poultry time for broiler chickens to market weight cut in half Amount of feed from 4lbs to 1.75 lbs Amount of feed from 4lbs to 1.75 lbs Weight of broilers at market from 2.8 lbs to 4 lbs Weight of broilers at market from 2.8 lbs to 4 lbs

23. Advancements since 1925 Annual production per laying hem tripled from 112 to around 300 eggs Annual production per laying hem tripled from 112 to around 300 eggs Feed required to produce a dozen eggs decreased from 8 to 4 lbs Feed required to produce a dozen eggs decreased from 8 to 4 lbs

24. Advancements since 1925 Turkeys weight marketed turkeys from 13-18.4 lbs Turkeys weight marketed turkeys from 13-18.4 lbs Less feed (5.5 to 3.1 lbs) and half the time (34-19 weeks) Less feed (5.5 to 3.1 lbs) and half the time (34-19 weeks)

25. Video http://www.youtube.com/watch?v=WWOS e9ju7kU http://www.youtube.com/watch?v=WWOS e9ju7kU http://www.youtube.com/watch?v=WWOS e9ju7kU http://www.youtube.com/watch?v=WWOS e9ju7kU

26. Movie Food, INC Food, INC Essay: What is your view on animal agriculture? Do you think what we are doing is wrong or needed for our survival? Write at least a page! Essay: What is your view on animal agriculture? Do you think what we are doing is wrong or needed for our survival? Write at least a page!

27. Industrial Animals Beef

28. Warm-up What is your favorite food? What is your favorite food?

29. Lesson Essential Question Why is the beef industry so successful? Why is the beef industry so successful?

30. Objectives Understand why beef is important Understand why beef is important Know and understand the different breeds of beef cattle Know and understand the different breeds of beef cattle

31. Beef

32. The Beef Industry We are a nation of beef eaters! We are a nation of beef eaters! Average person consumes 67.5 pounds of beef and veal each year! Average person consumes 67.5 pounds of beef and veal each year! Exported beef equals $2.5 billion Exported beef equals $2.5 billion

33. The Beef Industry Land pastured for beef cattle is too steep, rocky or wet to be cultivated Land pastured for beef cattle is too steep, rocky or wet to be cultivated Convert forages into high quality protein Convert forages into high quality protein

34. The Beef Industry

35. Lean beef is full of nutrients Lean beef is full of nutrients There are over 1 billion head of beef on over 1 million farms and ranches in the United States. There are over 1 billion head of beef on over 1 million farms and ranches in the United States.

36. The Beef Industry Successfully wintered outdoors Successfully wintered outdoors Raised throughout the US Raised throughout the US Low overhead costs Low overhead costs Generate more $ than any other agricultural enterprise Generate more $ than any other agricultural enterprise

37. The Beef Industry Ranks of Production Ranks of Production –Texas –Missouri –Oklahoma –Nebraska –South Dakota

38. Breeds of Beef Cattle Read through the packet and answer the questions on the breeds of beef cattle. Read through the packet and answer the questions on the breeds of beef cattle.

39. Breeds of Beef Cattle Black Angus Black Angus

40. Breeds of Beef Cattle Shorthorn Shorthorn

41. Breeds of Beef Cattle Hereford Hereford

42. Breeds of Beef Cattle Texas Longhorn Texas Longhorn

43. Breeds of Beef Cattle Simmental Simmental

44. Breeds of Beef Cattle Maine-Anjou Maine-Anjou

45. Breeds of Beef Cattle Limousin Limousin

46. Vocab Forage- livestock feed that consists mainly of the leaves and stalks of plants Forage- livestock feed that consists mainly of the leaves and stalks of plants

47. Exit Question How many parts of the beef industry do you think there are? How many parts of the beef industry do you think there are?

48. Beef Industry Segments

49. Warm-up What type of beef cattle do you typically see around here? What type of beef cattle do you typically see around here?

50. Lesson Essential Question What are the segments of the beef industry? What are the segments of the beef industry?

51. Objectives Know and understand how the beef industry operates based on segments Know and understand how the beef industry operates based on segments

52. 4 segments Purebred operations Purebred operations Cow-calf operations Cow-calf operations Stocker operations Stocker operations Feedlot operations Feedlot operations Fill in organizer as we go Fill in organizer as we go

53. Purebred Operations Cattle used as dams and sires of calves grown for market Cattle used as dams and sires of calves grown for market Allows improvement and accentuation on stock Allows improvement and accentuation on stock Shows to select the best Shows to select the best

54. Cow-Calf Operations Calves grown out and sent to market Calves grown out and sent to market Crossbred animals Crossbred animals Centered in Southern and Western states Centered in Southern and Western states –Weather for winter calving

55. Cow-Calf Operations Cows fed roughage as grass or hay Cows fed roughage as grass or hay Cows left on free range to have their calves Cows left on free range to have their calves Calves sold upon weaning Calves sold upon weaning –Good health, vaccinated, castrated

56. Cow-Calf Operations

57. Stocker Step between weaning of calves and finishing (fattening) prior to slaughter Step between weaning of calves and finishing (fattening) prior to slaughter Weaned calves weighing 300- 500 pounds placed on pasture and fed rations to promote skeletal and muscular growth Weaned calves weighing 300- 500 pounds placed on pasture and fed rations to promote skeletal and muscular growth

58. Stocker Stocker purchases from cow-calf producer and sells to the feedlot Stocker purchases from cow-calf producer and sells to the feedlot May also be operator of feedlot May also be operator of feedlot –Fewer transportation costs

59. Feedlot Final phase before slaughter Final phase before slaughter Fed high concentrate ration to put on proper amount of fat Fed high concentrate ration to put on proper amount of fat Midwest- produces more grains Midwest- produces more grains

60. Feedlot Range in size Range in size When proper degree of finish, they are sent to the slaughterhouse When proper degree of finish, they are sent to the slaughterhouse Generally 18-24 months old and can weigh 800-1,500 lbs Generally 18-24 months old and can weigh 800-1,500 lbs

61. Feedlot

62. Segment Story Get out a sheet of paper. YOU are a calf. Write a story about your journey through the segments of the beef industry. Be sure to include all steps and be as descriptive as possible. At least a page! Get out a sheet of paper. YOU are a calf. Write a story about your journey through the segments of the beef industry. Be sure to include all steps and be as descriptive as possible. At least a page!

63. Book Work The Science Of Animal Agriculture The Science Of Animal Agriculture Pg. 36-37 Pg. 36-37 True or False True or False Fill in the Blanks Fill in the Blanks Discussion Questions Discussion Questions

64. Vocab Dam-the mother of an animal Dam-the mother of an animal Sire- the father of an animal Sire- the father of an animal Roughage- a feed low in carbohydrates and high in fiber content Roughage- a feed low in carbohydrates and high in fiber content

65. Vocab Weaned- a young animal no longer dependent on its mother’s milk Weaned- a young animal no longer dependent on its mother’s milk Finishing- fattening Finishing- fattening Ration- the feed allowed for an animal in a 24 hour period Ration- the feed allowed for an animal in a 24 hour period

66. Exit Question What type of meat is this? What type of meat is this?

67. The Beef Industry Nutrition

68. Warm-up Name the breed of beef cattle that originated in the highlands of northern Scotland, the first imported to the US in 1873 and can be used for milk and meat. Name the breed of beef cattle that originated in the highlands of northern Scotland, the first imported to the US in 1873 and can be used for milk and meat.

69. Lesson Essential Question How is beef nutrition related to pricing and production ? How is beef nutrition related to pricing and production ?

70. Objectives Provide students with knowledge of feeding industrial beef cattle Provide students with knowledge of feeding industrial beef cattle Know needed nutrients for cattle Know needed nutrients for cattle

71. Nutrition Beef cows need most nutritious diet during late gestation and lactating Beef cows need most nutritious diet during late gestation and lactating Dry, gestating mature cows require little energy and protein Dry, gestating mature cows require little energy and protein

72. Nutrition 2 types of forages 2 types of forages –Pasture or range grasses  Fed during the growing season –Stored forages  Hay or silage  Fed to dry, pregnant cows in winter

73. Nutrition Depending on body size, dry, pregnant cows consume 25 to 30 lbs of hay per day Depending on body size, dry, pregnant cows consume 25 to 30 lbs of hay per day Beef cattle are raised in areas that require 110+ acres per cow-calf pair Beef cattle are raised in areas that require 110+ acres per cow-calf pair

74. Nutrition Intensive Rotational grazing Intensive Rotational grazing –Cattle allowed to access grass for a day or two. –1-1.5 acres can support cow- calf pair for a year

75. Nutrition Bulls can be fed stored forages when not breeding Bulls can be fed stored forages when not breeding Require grain before, during and after the breeding season Require grain before, during and after the breeding season

76. Nutrition Heifer calves fed a grain ration during their first winter Heifer calves fed a grain ration during their first winter –Make sure they are heavy enough for breeding at 13-14 months

77. Nutrition Bulls, cows, and heifers should have access to salt and minerals Bulls, cows, and heifers should have access to salt and minerals

78. Nutrition Finishing cattle are fed a high- grain, high-energy diet containing little forage. Finishing cattle are fed a high- grain, high-energy diet containing little forage. –Rapid gains and higher carcass quality

79. Feedlot Diet Fed low grain amount at first Fed low grain amount at first Gradually increased until 80-90% of diet is grain Gradually increased until 80-90% of diet is grain Require supplemental protein Require supplemental protein

80. Feedlot Diet Monensin and Lasalocid given to increase weight gain and feed efficiency Monensin and Lasalocid given to increase weight gain and feed efficiency Frame size affects how finishing cattle should be fed Frame size affects how finishing cattle should be fed

81. Feedlot Diet Small-framed cattle- low energy grower grain mix Small-framed cattle- low energy grower grain mix Average- high-energy grain Average- high-energy grain Large- high-energy grain mixes Large- high-energy grain mixes

82. Vocab Silage- a crop, such as corn, that has been preserved in its succulent condition by partal fermentation Silage- a crop, such as corn, that has been preserved in its succulent condition by partal fermentation

83. Vocab Intensive rotational grazing- Cattle allowed to access grass for a day or two. Intensive rotational grazing- Cattle allowed to access grass for a day or two. Bull- a male bovine that has not been castrated Bull- a male bovine that has not been castrated Heifer- a female bovine that has not produced a calf Heifer- a female bovine that has not produced a calf

84. Activity Read the Articles to complete a compare and contrast essay on grain fed vs. grass fed beef cattle. Read the Articles to complete a compare and contrast essay on grain fed vs. grass fed beef cattle. Minimum 1 page typed essay. Minimum 1 page typed essay.

86. The Beef Industry Parasites and Diseases

87. Warm-up Do you think cattle should be allowed free range of feed or continue the way it has been going? Do you think cattle should be allowed free range of feed or continue the way it has been going?

88. Lesson Essential Question How can disease effect the beef industry? How can disease effect the beef industry?

89. Objectives Learn about common diseases and parasites Learn about common diseases and parasites How to treat these diseases and parasites How to treat these diseases and parasites

90. Activity Each group will be given a name and information on a certain disease or parasite. This group will read the information and will teach the class what they have learned. Include causes, symptoms and treatment. Each group will be given a name and information on a certain disease or parasite. This group will read the information and will teach the class what they have learned. Include causes, symptoms and treatment.

91. Mange Mange mites infest hide of cattle Mange mites infest hide of cattle Treat with dip in treatment solution Treat with dip in treatment solution

92. Worms Stomach worms Stomach worms –Oral wormers are effective Worm eggs at bottom of grass plants Worm eggs at bottom of grass plants –Overgrazing increases chance –Pasture rotation helps treat

93. Tuberculosis Wasting disease Wasting disease Symptoms similar to Johne’s Symptoms similar to Johne’s No signs No signs Infected through contaminated water Infected through contaminated water

94. Tuberculosis Herds periodically tested Herds periodically tested Positive animals removed Positive animals removed

95. The Beef Industry Housing and marketing

96. Warm-up Create what you think beef cattle require for housing. Create what you think beef cattle require for housing.

97. Lesson Essential Question How is beef marketed? How is beef marketed?

98. Housing Simple Simple Shelter or windbreak in the most bitter weather Shelter or windbreak in the most bitter weather Thick trees or brush Thick trees or brush Well drained Well drained Shelter for newborn calves if born during winter Shelter for newborn calves if born during winter

99. Marketing Read through the packet and answer questions at the end. We will go over this when everyone is finished. Hand this in for a grade! Read through the packet and answer questions at the end. We will go over this when everyone is finished. Hand this in for a grade!

100. Marketing Using the information you have learned, create a brochure on beef. Include: popular breeds, average price, nutrition benefits, and marketing methods used. Color and include pictures! Using the information you have learned, create a brochure on beef. Include: popular breeds, average price, nutrition benefits, and marketing methods used. Color and include pictures!

101. The Beef Industry Cuts of meat

102. Warm-up Where does steak come from? Where does steak come from?

103. Lesson Essential Question How is beef meat prices and anatomy related ? How is beef meat prices and anatomy related ?

104. Cuts of Meat Using organizer of cattle, fill in blanks as we go along. Using organizer of cattle, fill in blanks as we go along.

105. Cuts of Meat Chuck Chuck –Pot roast, short ribs, top blade steak, mock tender, ground Chuck roast Short ribs

106. Cuts of Meat Rib Rib –Rib eye roast and steak, back ribs Rib eye steak Rib eye roast Back ribs

107. Cuts of Meat Short Loin Short Loin –T-bone, porterhouse, tenderloin steaks T-bone Porterhouse

108. Cuts of Meat Sirloin Sirloin –Sirloin steaks, tri tip roast and steak Sirloin steak Tri tip roastTri tip steak

109. Cuts of Meat Round Round –Tip steak, rump roast, round steak, roast Round tip steak Eye round steak Bottom round rump roast

110. Cuts of Meat Flank Flank –Flank steak, skirt steak, steak rolls ( Flank steak Skirt steak Steak rolls

111. Cuts of Meat Plate Plate –Ground

112. Cuts of Meat Breast and foreshank Breast and foreshank –Corned beef, crosscut shank, brisket, ground Corned beef Beef brisket Shank cross cut

113. Cuts of Meat Look through the menus and try to figure out why the different types of beef are different prices. Look through the menus and try to figure out why the different types of beef are different prices.

114. Cuts of Meat Now that you have chosen why, read through the packet on Beef Cuts Explained. Each group will be assigned a cut of beef. Research this more and present the information to the class. Include the quality and location. Use books and computers. Now that you have chosen why, read through the packet on Beef Cuts Explained. Each group will be assigned a cut of beef. Research this more and present the information to the class. Include the quality and location. Use books and computers.

115. Review Review for Quiz Review for Quiz