Beef Cattle

1. Beef Cattle

2. Cattle History • People started keeping cattle around 8000 years ago for food (milk, blood, meat) and load bearers or plows. • There 2, maybe 3, different domestications from Asia, Pakistan, and maybe Africa.

3. Beef Industry • Average size herd: 100 • In the US, over 40 different breeds and many crossbreeds • Breeds are broken into 3 groups • British • Continental • American

4. British • Angus, Hereford, Shorthorn, these were the first breeds brought into this country, they represent the largest segment of the beef industry.

5. Continental • Limousin, Simmental, Charolais, Chianina, desired for their size and ability to grow

6. American Breeds • Scientifically classified as Bos indicus, the most common type of American Breed is the Brahman. • Other breeds developed from this line include; Brangus, Santa Gertrudis and Beefmaster.

7. Terms to know: • Steer: Castrated Male • Bull: Mature male • Heifer: Immature Female • Cow: Mature female • Calf: Under 1 year old • Calving: Act of giving birth • Polled: Hornless

8. Dewlap: Neck skin flap. • Marbling: Presence and distribution of fat and lean in a meat cut. • Muscling: Natural flesh of animal, without too much fat. • Confirmation: Appearance of animal. • Pedigree: Record of animal’s ancestors. • Finishing: Amount of fat cover on animal. • Gestation: 283 days

9. Black Angus • British breed from Scotland. Came to us in 1873. Solid Black color. • Produce a desirable carcass of high-quality,well marbled meat • Excellent base breed for cross breeding • Temperament: very protective, flighty • Naturally Polled • Consumer preference led to Certified Angus Beef

10. Texas Longhorn • Developed entirely by nature in North America • Known for its long horns • High fertility • Were near extinction in 1927

11. Hereford • European breed originating from England, 2nd most common breed in USA • Red with white head, legs, and underline • Horned • Early maturing • “Mothering” breed

12. Polled Hereford • A hereford made in Iowa • Naturally hornless

13. Simmental • Originated in Switzerland • Oldest breed of cattle in the world • Large and powerful • Brought to the US in 1971 • Orange/Yellow and white to black in color

14. Brahman • Originated in India • Able to survive on very little, poor feed • Insects and heat resistant • Excess skin and large hump on back • White to gray, red to black • Dewlap

15. Red Angus • Developed from crossing red with red from the black angus • Similar to black angus except for their color red • Red angus can tolerate heat better than black angus • In the future as climate changes, red angus may become less like the parent black angus

16. Chianina (kee-a-nee-na) • European breed from Italy, came to USA in 1971 • One of the oldest breed of cattle • Tallest breed of cattle, one of the largest breeds in world • Used in cross breeding • Black skin with white hair and black switch.

17. Shorthorn • Originated in England • Red, red & white, or roan in color • Originally used as a dual purpose breed for meat & milk • Sometimes called the Durham breed

18. Gelbvieh (gelp-fee) • Originated in Germany • Red in color • Noted for superior fertility and mothering ability • Tends to have extra fleshiness under the throat.

19. Charolais (char-lay) • Originated in France • Traditionally white • Long bodied, large cattle • Heavily muscled • Coarse looking

20. Salers • Originated in France • Fastest growing breed in the US • Mahogany red to black in color • One of the last breeds to be imported into the US

21. Maine Anjou • Originated in France • Dark red with white markings or black • Developed by crossing the Mancelle with the shorthorn

22. Santa Gertrudis • Developed on the King Ranch in Texas • All Santa Gertrudis are descendants of the bull, “Monkey” • They were created by crossing shorthorn cows and Brahman bulls • What traits would they have from this cross?

23. What is this? • Scotch Highland • Hardy and excellent foragers from Scotland. • Give a winter hardiness to their offspring when crossbred • Leaner meat due since they use their hair for warmth instead of fat

24. Wow! • Belgian Blue: A cattle breed with double muscling because they have a gene that suppresses the production of Myostatin, a protein that inhibits muscle growth. http://www.youtube.com/watch?v=Nmkj5gq1cQU

25. Pets? • Miniature Panda Cow • Created in 2000 in Washington • Irish Dexter X 36” Belted Galloway bull

26. Purebred Operations • Purpose is to produce seed stock cattle. These cattle are used as the dams and sires of the calves that will be grown to market weight. • Growing purebred stock allows breeders to concentrate on improving and accentuating the advantages of a particular breed.

27. Beef Production • Cow-Calf Production: Own cows, sell weaner calves • Stocker: Buy weaner calves, sell yearlings • Feedlot Finishing: Buy calves, fatten, sell to slaughter house

28. Cow-Calf Production • Most common & usually crossbred calves. • Need range land, brought in at weaning. • Calve in spring, sell calves in fall at 500# (prefer castrated, vaccinated, good health) • Feed 2# roughages per 100# of cow weight in winter (extra for cold weather) • Supplement with needed proteins, minerals, vitamins • Feed best hay to those that need it the most (pregnant, lactating, heifers) • Lots of clean water & free choice salt

29. Stocker Operations • Provide step between the weaning of calves and the finishing of the animal prior to slaughter. • Weaned calved are placed on pasture and fed a ration to allow for skeletal and muscular growth. Before calves are sold to a feedlot for finishing, they must be physically mature.

30. Feedlot Finishing • Producers usually want sufficient fat cover to allow the animals to grade low choice. • Feed high concentrates (grain) 2-4 months. • Feedlots range in size from less than 100 head to thousands of head each year. • When animals reach proper degree of finishing, they are sold to slaughter. Usually around 18 to 24 months, weighing 800 to 1500# depending on breed and body type.

31. Beef Show Cattle Production Lecture about Beef $ and Sales?