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ASCI 1 > Beef Cattle > Flashcards

Beef Cattle Flashcards

1
Q

Calving

A

the act of giving birth itself

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2
Q

Beef Cattle by Numbers

A
  • India has 4 million metric tons cause cows are considered, “holy”
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3
Q

World Beef Consumption

A

17.6 lbs. per year/per capita

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4
Q

US Beef Consumption

A

67 lbs. per capita

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5
Q

Top 5 Beef Producing States

A

Texas, Nebraska, Kansas, California, Oklahoma

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6
Q

Gestation Period of Beef Cattle

A

9 months or 283 days

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7
Q

Estrous period of beef cattle

A

every 17-24 days but normally 21

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8
Q

Estrus period of beef cattle, standing heat

A

12-18 hours

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9
Q

Goal for calving

A

2 years of age

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10
Q

What age are beef heifers bred?

A

15 months

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11
Q

Natural Mating Breeding Method

A

3 chucks; each are 21 days; 60% of heifers should be bred the first chunck, and they want around 60-70% of the cows/heifers to birth because they make their estimates around this percentage

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12
Q

Calving Percentage

A

Saying 60-70% of female cows should give birth in the herd, because farmers make their estimates of food around this

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13
Q

Artificial Insemination

A

putting semen in the cow

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14
Q

Embryo Transfer

A

growing a good embryo in a lab, then inserting in a cow when fertilized to grow

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15
Q

Ruminant

A

4 Stomach compartment that eats and regurgitates food

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16
Q

Rumen

A

where microorganisms break down the feed, eructate the food a few times until it gets smaller

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17
Q

Reticulum

A

few things pass through here like inedible things like metal, known as the “hardware stomach”

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18
Q

Omasum

A

“Butcher’s Bible”; after the food is broekn down in the rumen it comes here, it grabs the nutrients and puts it in the bloodstream for the cow

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19
Q

Abomasum

A

“Secretory Stomach”: anything that wasn’t broken down in the other areas breaks down here, and it absorbs water

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20
Q

Cattle Feed Conversion

A

6 lbs of feed per one lbs of cow; but it does depend on diet, stage of production, and genetics

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21
Q

When are beef calves weaned

A

7 months

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22
Q

Beef Cattle market weight

A

1,100-1,500 lbs.

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23
Q

Market age of beef cattle

A

12-22 months

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24
Q

Cow-Calf Stage

A

0-8 months where they eat mostly grass

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25
Q

Stocker Calf Stage

A

8-12 months where they eat mostly grass and hay

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26
Q

Feedlot Stage

A

12-18 months where they eat mostly grain, hay, and where they gain their fat

27
Q

Sorting Reasons for Beef Cattle

A

it keeps likes with likes; sex (steers, heifers, bulls), weight, frame size (conversion rate), color, breed/type, and grading protentional

28
Q

Estimate of quality grade for cattle

A

85% is choice or prime

29
Q

Purebred Segment (Seedstock)

A
  • Genetics of the cow/calf phase
  • Bases off of maternal traits, carcass traits, and environment
  • 50 purebred breeds in the U.S., 10 have significant impact
30
Q

Cow/Calf Segment(Commercials)

A

-Mostly in Midwest and southern states because of grazing land
-Cross breeding to maximize calf output (hybrid vigor)
- replacements can be kept or bought every 4 years
- calves sold at weaning this is where the first sorting happens (vaccines, ear tags, deworming, and castration)

31
Q

Stocker Segment (Growing and Finishing)

A
  • Where cattleman purchase calves or are contracted by commercials cattleman
  • Calves graze until they’re yearlings
  • Dependent on cattle prices, grain prices, markets and environmental conditions
  • Don’t eat as much because they are stressed about being in a new place
32
Q

Feedlot Segment (Growing/Finishing)

A
  • Custom feeding
  • Purchased
  • majority located in the Midwest
  • lots of record keeping to ensure no residue is in the cattle when shipped to processing plants
33
Q

Custom Feeding

A

contract to feed calves from weaning or yearling age to slaughter for the cattleman

34
Q

Purchased Feeding

A
  • feedlot buys the calves at weaning or yearling age and feeds the cattle to sell at the slaughter weight
  • primarily feed grain, but some roughage
  • typically there 100-250 days
35
Q

Packer Segment (Packing)

A
  • Where the cow is harvested finished
  • Typically purchased from feed yard unless vertically integrated
  • Finished at 18-22 months
  • Finished at 1,200-1,600 lbs.
  • Average carcass weight in 700-900 lbs.
  • Process beef into sub-primal cuts
36
Q

4 Major Packers

A
  • these 4 businesses are basically a monopoly, cut out the middleman and control the prices from cattlemen to consumer, 85% of bought meat is from them
  • Cargill, JBS, National Beef (Marfig), and Tyson
37
Q

British Breeds of beef cattle

A
  • Earlier maturing, fatter, and better quality grade, and better mothers
  • Angus, Hereford, Shorthorn
38
Q
  • Most common breed in US and largest association
  • Superior carcass characteristics (quality and yield)
  • Easy caving and good mothering
  • Certified angus beef brand
A

Angus

39
Q
  • Early maturing and easy finishing
  • Dark red to yellow with a white face
  • Known for longevity, good deposition and maternal
  • Oldest Association
A

Hereford

40
Q
  • Developed as dual purpose (meat and milk), but now the genetic lines have separated
  • Oldest beef breed
  • Color (red, roan, and white)
A

Shorthorn

41
Q

Continental Breeds

A
  • Later maturing, leaner, heavier-muscled, and higher yielding
  • Charolais, Simmental, Maine-Anjou, Limousin
42
Q
  • Larger framed, later maturing, finished at heavier weight
  • Great grazing ability
  • Can withstand high temps and the cold
  • Raise heavy calves
  • White or cream coloring
A

Charolais

43
Q
  • Dual purpose breed (meat and milk)
  • Large body frame
  • Need little assistance in calving
  • Excellent weight gaining potential and good feed efficiency
A

Simmental

44
Q

Two ways too market beef?

A

Quality and Yeild

45
Q

Quality Market Beef

A
  • Based on intramuscular fat = marbling = flavor
  • Different beef grades
  • Age and marbling
46
Q

Intermuscular

A

within the muscle

47
Q

Intramuscular

A

between the muscle groups

48
Q

Subcutaneous

A

under the skin (covers the steak)

49
Q

Different Beed Grades

A

Prime, Choice, Select, and Standard

50
Q

Yield Market Beed

A
  • Estimated retail yield of the 4 primal cuts of beef
  • Based on hot carcass weight, fat thickness at 12th rib, percent of KPH fat, and ribeye area
51
Q

4 Primal Cuts of Beef

A

Chuck, Rib, Loin, and Round

52
Q

Organic

A

Environment for natural behaviors, organic feed, hormones/antibiotics

53
Q

Grass Fed

A

feed forages only, access to pasture (if growing), no mature grains of grain byproducts

54
Q

Breed Branded

A

Marketed as breed specific but can have other guideline

55
Q

Certified/Verified

A

outside auditing

56
Q

Locally Grown

A

transported less than 400 miles from producer

57
Q

Kosher

A

kill/processing technique that has no porl

58
Q

Dry-Aged

A

dry’s in cooler for 20-28 days

59
Q

Wet-Aged

A

in a sealed bag where you let it marinate in the juice

60
Q

Natural

A

All beef is natural - haven’t been given antibiotics, animal-by-product, or synthetic growth hormones

61
Q

Humanely Raised

A

follow welfare guidelines

62
Q

Antibiotic Free

A

no residue in any beef you consume, doesn’t mean they were never given any

63
Q

No Hormones

A

all living things have hormones, but this means no extra ones were added

ASCI 1 (10 decks)

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