Introduction to Beef

1. Introduction to Beef

2. Objectives • Identify major Beef breeds and their traits • Predict the traits that would result from crossbreeding • Interpret the importance of crossbreeding in the Beef industry

3. Essential Question • Why do farmers breed different kinds of beef cattle? ( Give examples of what farmers goals might be. In other words..) What do they want as the end result from breeding 2 different animals?

4. PUREBRED • Recognized family line of an animal • Unmixed • Parents are standards of the breed • Eligible for registration in a breed association

5. ANGUS • Black or Red- Originated in northeast corner of Scotland. • It is naturally polled. • One of the main breeds in the US. Mature bull weight 1800-2400 pounds. Mature cow weight 1200-1600 pounds. • Known for mothering ability, marbling, easy to create hybrid vigor

6. HEREFORD • Originated in England. • They can be polled or horned. • Mature bull weight 2200-2400pounds. Mature cow weight 1200-1400 pounds. • Known for high beef yields and efficient production

7. SHORTHHORN • First beef breed to be brought to North America. • The breed is red, white or any combination of red and white. • Mature bull weight 2200-2800 pounds. Mature cow weight 1300-1700 pounds. • Originally developed as a dual purpose breed milking and meat ( Remember Milking Shorthorn?)

8. CHAROLAIS • Origin is from central France. • They are white, golden wheat or straw color. • Mature bull weight 2500-5000 pounds. Mature cow weight 1250-2000 pounds. • They can be either polled or horned. • The breed is noted for its large size and rapid gain. (What do beef cows “gain”?)

9. BRAHMAN • Drooping ears, long face, prominent hump and an abundance of loose, pendulous skin. • Mature bull weight 1600-2200 pounds. Mature cow weight 1000-1400 pounds. • They have excellent heat tolerance and insect resistance characteristics

10. CROSSBREEDING • Definition: Mating of 2 purebred animals to form a cross. Crossbreeding is used to emphasize, extract, and design desired traits or characteristics that are reflected in the offspring. • The offspring of crossbreeding, is known as a crossbred.

11. BEEFMASTER • Development began in 1908 at Lasater Ranch in Texas • Brahman (50%), Shorthorn (25%) and Hereford (25%). • Mature bull weight 2500-2800 pounds. Mature cow weight 1400-1600 pounds. • The majority of the breed is horned. CROSSBRED

12. BLACK BALDY • Calving Ease from: ??? • High production from: ??? • Produced by crossing Hereford cattle with a solid black breed, usually Aberdeen Angus CROSSBRED

13. Vocabulary • Put your name and the date on the top. • Define the following words: • Purebred, Angus, Hereford, Shorthorn, Beefmaster, Brahman, Polled, Bull, Cow, Crossbreeding, Marbling, Hybrid Vigor

14. Beef Anatomy

15. Objectives • Review basic cattle anatomy both gross and digestive • Identify location of cuts of meat on a beef animal

16. Essential Question • Name 4 different cuts of meat you can find in the grocery store.

17. Anatomy

18. Rumen • Largest of 4 compartments • Its Job :FERMENTATION • Continuous mixing and moving • Anaerobic environment/Diverse bacterial pop. • Breaks down fibrous feed in volatile fatty acids • Papillae lining • Nonfunctional at birth , shunted off

19. Reticulum • Feed boluses come from here • Honeycomb appearance • Its Job : REGURGITATION • Regurgitation from rumen to mouth • Expulsion to omasum • Fermentation gases

20. Omasum • Many folds • Its Job: REDUCE • Reduces particle size • Absorb some water, minerals Why would you reduce particle size?

21. Abomasum • “True Stomach” • Glandular, meaning it secretes • Does your stomach excrete anything? Why ? • Its Job: DIGESTION • Begin digestion here • Feed leaves abomasum and enters the small intestine where further digestion takes place • Feed leaving abomasum is high in water content • Why do you think this happens?

22. Cuts of Meat

23. In Your Freezer Chuck Brisket Ribs Sirloin Joint

24. Food Safety in the Beef Industry • FDA: Monitors use of animal drugs by the livestock industry • FSIS: Inspects livestock and carcasses for meat safety

25. Mad Cow Disease • Fatal • Neurodegenerative • Zoonotic • Takes up to 4 years to show symptoms • Bovine Spongiform Encephalopathy

26. Beef Meat Project • Pick a cut of beef. • Find a recipe on the internet that uses the cut of meat you were assigned. OR • Find a product for purchase that contains your cut of meat. Be sure to include what type of meat it is (Angus etc.) and the company that makes the product and its relative price.

27. Vocabulary Sheet • Put your name and the date on the top. • Define the following words: • Brisket, Tenderloin, Chuck

28. Safe Beef Practices

29. Cattle Movement • Flight animal

30. Breeding Cattle • Artificial Insemination

31. Breeding Cattle • Gestation- 275 days approximately • Calving/ Parturition

32. Handling Facilities

33. Beef Industry

34. Objectives • Identify levels of beef industry and their purpose • Produce the correct chain of events beef cattle follow from farm to factory.

35. Essential Question • What is the end goal when feeding and caring for cattle? • How to farmers achieve this goal?

36. Cuts of Meat Review

37. Start with a Herd

38. Management Practices • Ear Tagging • Branding • Tattooing • Registration

39. Feed them right Grass fed vs. grain fed vs. a mixed ration Feedstuffs are items that when mixed together can provide a Total Mixed Raton Some feedstuffs include Bone and Meat Meal Feather Meal Molasses Cottonseed Corn Soybean meal Distiller’s Grain MUCH MORE Why you feed your animals a mix of different things?

40. Feeds Activity • Make your own feed • What would you put in it? Why? • Hint: Think about the stuff you eat.

41. Watch them grow • Average daily gain: Pounds of weight gained per day

42. What does it look like? • It is March 1st. Your beef cow’s ADG is 5 pounds per day. On April 1st, how much will your cow weigh? • In 30 days your beef cow is going to market and needs to weigh 1300 pounds. It currently weighs 1000 pounds. What does your ADG need to be for your cow to be ready for market in 30 days??

46. Feedlot and Finishing • Finishing: final preparation for market. • Feedlot: area of land where large numbers of animals are fed to be fattened for market. • Are their any environmental issues to consider?

47. Cow/Calf Operation • Involves keepings a herd of beef cattle that are bred each year to produce calves. These calves are then sold to growers who will feed the calves until they are market weight (big enough to sell for meat).

48. Hobby farms • Farm is not the main source of income ($) for the owner. • Most Delaware Cattle farms are hobby farms

49. Vocabulary Sheet • Herd • Branding • Registration • Feedstuff • Silage • Forage • Average Daily Gain • Feedlot • BSE • Finishing • Cow/Calf Operation • Hobby Farm • BSE • Flight Animal • Flight zone • Parturition

50. Project • Write a 1-2 page paper on the following: • You are a beef cattle producer. Explain the process your cow will follow from farm to factory. Be sure to include what steps you will take to make sure you get the most money for your beef cows. • You should include topics like: breed you have chosen and why, what your animals live in, nutrition information, and who you’re marketing. Use correct vocabulary!