midterm Flashcards
(101 cards)
where should all injections be given?
in front of the shoulder
what route should injections be given?
subcutaneous
a _________ producer maintains cow herds and raises calves from birth to weaning
cow/calf
a ______ operation adds weight to weaned calves prior to entering the feedlot
stocker
at a minimum, a cattle operation needs to have a _______ to handle cattle
headcatch
what are permanent identifications?
tattoos
burn brands
agitated cattle require at least _____ to calm down
30 mins
the best way to make a cow move in an alley way is to use
the flight zone
a CAFO is a
concentrated animal feeding operation that has different regulatory requirements depending upon size.
How to halter a cow
once you catch the cow in a headcatch you put the rope behind the ears first and then around the muzzle. you then tighten the rope by sliding the knot. then you wrap the rope around a metal bar/stable part of the chute to stabilize.
how to cast a cow
first halter the cow and tie it to something solid
you then use a very long rope (over 20 yds) and drape it over the cows back. then you loop it underneath the cow. then you run the rope down the cow’s back and do step 1 again. then you pull backwards to make the cow lay down
in the feedlot cattle are fed a high energy diet. why?
it increases the palatability (juiciness/flavor/tenderness) of the meat and it also causes the fat to turn white.
______ candy is produced from beef cattle
gelatin
can three year old cows grade choice at slaughter?
yes
a lower yield indicated a greater percent of
closely trimmed retail cuts
yield grade is a scale of
1-5
quality grade for young cattle include
prime, choice, select, and standard
the quality grades for C, D and E maturity beef carcasses are
commercial, cutter, canner, and utility.
carcass based marketing is
widely used
also called grid pricing
pays the producer for carcass merit
sale barns advantages
regularly scheduled sales
bonded
serves large and small producers
satellite video actions marketing advantages include
animals stay on farm until sold
bonded
have competitive bidding
what is a dark cutter? what causes it?
piece of meat that is darker than the normal cherry red color. caused by prolonged stress prior to harvest. it does not impact the quality of the beef, but most consumers think it is bad bc of the color
a producer has cattle that she knows produce calves with high carcass quality (80% choice and yield grade 2). she has been selling the calves at weaning. what marketing option should she used to insure she is paid for the high carcass quality of her calves?
retain ownership so she will only sell them for what she knows they are worth
as a consumer you prefer tender steaks. what are 4 things you can do to ensure you have a more tender steak?
- most marbling
- prime quality grade
- cut of steak that is more tender
- cooking temp (145 )
