The Livestock & Meats Industries Flashcards
(178 cards)
1
Q
What percentage of total U.S. farm receipts comes from animal agriculture?
A
Approximately 55%
This high percentage reflects both the higher unit value of animal products and strong market demand for meat, dairy, and eggs.
2
Q
What is the single largest revenue-generating commodity in U.S. agriculture?
A
Corn
Corn’s dominant position is driven by its use as food, feed, and in ethanol production.
3
Q
What is the estimated total economic impact of agriculture in the U.S.?
A
About $1 trillion or more
This figure includes on-farm receipts, agribusinesses, supply chains, trade, and rural economic activity.
4
Q
What are the top 5 states in terms of total agricultural cash receipts?
A
- California
- Iowa
- Nebraska
- Texas
- Minnesota or Illinois
Rankings can vary depending on definitions and market conditions.
5
Q
What are the top 5 states in terms of livestock receipts?
A
- Iowa
- Texas
- Nebraska
- Minnesota
- Kansas
These states are recognized for their meat, dairy, and related animal products.
6
Q
What percentage of Nebraska’s total agricultural receipts comes from livestock?
A
Roughly 65–75%
This is due to Nebraska’s dominant beef production and feedlot operations.
7
Q
What percentage of Nebraska’s livestock receipts come from the beef industry?
A
Approximately 70%
This highlights Nebraska’s significant role in beef production.
8
Q
What is Nebraska’s ranking in commercial cattle harvest?
A
Among the top three states
Nebraska’s extensive feedlot and finishing operations contribute to high commercial cattle harvest volumes.
9
Q
How does Nebraska rank in commercial red meat production?
A
Highly ranked, generally within the top few states
This is due to beef dominating its livestock receipts.
10
Q
What is Nebraska’s rank in cattle on feed?
A
National leader
This is crucial for the beef industry, influencing market supply and processing capacities.
11
Q
What is the average weight of a weaned calf at 6–7 months?
A
Roughly 400–500 lbs
Many operations average about 450 lbs.
12
Q
What is the expected calving interval for a beef cow?
A
Once per year
This is essential for maintaining herd productivity.
13
Q
What is compensatory gain?
A
Accelerated weight gain following a period of nutritional restriction
Cattle can ‘catch up’ in growth when provided with a high-quality diet.
14
Q
What is a stocker operation?
A
Raising weaned calves on pasture or lower-quality forage
This adds weight before entering the feedlot.
15
Q
What distinguishes farmer-feeders from commercial feeders?
A
Scale and business focus
Farmer-feeders are part of diversified operations, while commercial feeders specialize solely in finishing cattle.
16
Q
What are the top 3 cattle feeding states?
A
- Texas
- Iowa
- Nebraska
Nebraska consistently ranks among the top.
17
Q
What is the primary product of the purebred/seedstock sector?
A
Genetics
This sector focuses on developing superior breeding stock.
18
Q
What is the primary product of the commercial beef sector?
A
Meat
The commercial sector is geared toward producing finished beef animals.
19
Q
What is the definition of % calf crop?
A
Percentage of cows that successfully wean a calf
A 90% calf crop means 90 calves are weaned for every 100 cows.
20
Q
What is the importance of rebreeding within 80 days?
A
Maintains a one-year calving interval
Delays can result in fewer calves over a cow’s productive life.
21
Q
What is a feedlot operation?
A
Intensive finishing systems for cattle
Cattle are fed high-energy diets to rapidly gain weight.
22
Q
What is custom feeding?
A
Feeding cattle on behalf of another party
Custom feeders manage nutrition and health to produce market-ready cattle.
23
Q
What is the ‘biological time lag’ in livestock?
A
Time delay between management improvements and market supply changes
This is due to the biological cycles of the animals.
24
Q
Which country has the largest number of cattle?
A
India
Much of India’s cattle are not raised for beef due to cultural practices.
25
Which country is the leading exporter of beef by volume?
Brazil
## Footnote
The U.S. typically ranks second in beef exports by pounds.
26
Which country commands the highest dollar value for beef exports?
Australia
## Footnote
Its grass-fed beef products fetch premium prices on the international market.
27
What is custom feeding?
Custom feeding is a service whereby a feedlot or finishing operation is contracted to feed cattle on behalf of another party who owns the animals.
## Footnote
The custom feeder manages nutrition, health, and growth to produce market-ready cattle and is typically compensated through fees or performance-based arrangements.
28
What are the top 3 cattle feeding states?
The top 3 cattle feeding states are:
* Texas
* Iowa
* Nebraska
## Footnote
Nebraska consistently ranks among the top, often in the top one or two positions for cattle on feed.
29
What percentage of cattle on feed do the top 5 cattle feeding states account for?
The top 5 cattle feeding states typically account for roughly 70–80% of all cattle on feed in the country.
30
What is the average daily gain for feedlot cattle?
The desired average daily gain is roughly 3–4 lbs per day.
31
What is the target endpoint weight for most feedlot cattle?
Most feedlot cattle are finished to a live weight of roughly 1,200–1,400 lbs.
32
What is dressing percentage?
Dressing percentage is the ratio of the carcass weight (after removing non-edible parts) to the live body weight, expressed as a percentage.
## Footnote
For market-ready feedlot steers, the dressing percentage typically averages around 62–64%.
33
What does yield grade predict?
Yield grade predicts the amount of boneless, closely trimmed retail cuts from the carcass; the lower the number, the higher the yield.
34
What is the scale for yield grade?
The yield grade scale is:
* 1: Highest lean yield (most desirable)
* 2: Very high lean yield
* 3: Average yield
* 4: Below average yield
* 5: Lowest yield (highest fat content)
35
What factors determine quality grade of beef?
Quality grade is determined by:
* Marbling (degree of intramuscular fat)
* Maturity (age of the animal)
36
What are the 4 official USDA quality grades for beef?
The 4 official USDA quality grades are:
* Prime
* Choice
* Select
* Standard
37
Which country produces the most cow milk?
India tops global production in sheer volume.
38
Which countries have the greatest per capita consumption of milk?
Countries with high per capita milk consumption include:
* Finland
* Sweden
* Netherlands
39
What types of dairy products are traded on the world market?
Dairy products traded include:
* Fluid milk
* Cheese
* Butter
* Milk powders
* Whey products
40
What are the reasons for geographical shifts in the dairy industry?
Geographical shifts are driven by:
* Economic trends
* Trade policies
* Technological advancements
* Consumer demand
41
What is the impact of robotics on modern dairy farms?
Robotic milking systems impact dairy farms by:
* Reducing labor needs
* Allowing flexible milking schedules
* Improving herd health monitoring
* Enhancing data collection
42
What changes have occurred in the number and size of dairy operations in the U.S. since 2000?
Since 2000, the U.S. dairy sector has experienced:
* A decline in the total number of dairy farms
* An increase in average herd size
43
What are the top 3 states in U.S. dairy production?
The top 3 states in U.S. dairy production are:
* California
* Wisconsin
* New York
44
How do Nebraska dairy operations compare to the national average?
Nebraska's dairy operations tend to be fewer in number and generally smaller compared to large dairy states.
45
What is the average dairy cow's production per lactation (standardized to 305 days)?
The average dairy cow produces approximately 22,000 to 23,000 pounds of milk per 305-day lactation.
46
What is the predominant breed of dairy cattle in the U.S.?
Holsteins are the predominant breed due to their exceptionally high milk yield.
47
Which breeds of dairy cattle provide a relatively high percentage of milk fat?
Breeds known for higher milk fat content include:
* Jerseys
* Guernseys
* Certain crossbreeds
48
What is negative energy balance in dairy cows?
Negative energy balance occurs when a cow’s energy expenditure exceeds her dietary energy intake, most commonly occurring in early lactation.
49
What is the purpose of the dry period in dairy cows?
The dry period allows the cow’s mammary tissue to rest and regenerate, improving yield and quality in the next lactation cycle.
50
Why are cows’ teats dipped in iodine solution post-milking?
Iodine teat dipping reduces the risk of mastitis by killing pathogens on the teat surface.
51
What are the two grades of milk?
The two grades of milk are:
* Grade A
* Grade B
52
What determines the milk grade?
Milk grade is determined by:
* Bacterial count
* Somatic cell count
* Overall sanitary conditions
53
What is pasteurization?
Pasteurization is the process of heating milk to kill harmful bacteria and pathogens.
54
What has been the general trend in milk consumption since WWII?
Overall fluid milk consumption has generally declined since 1945.
55
How much milk does the average American consume today?
U.S. per-capita consumption of fluid milk is estimated to be around 18 to 20 gallons per year.
56
For what types of dairy products has consumption increased significantly since 1975?
Consumption has increased for:
* Cheese
* Yogurt
* Ice cream and specialty dairy beverages
57
Which country produces the most broiler meat?
The United States ranks among the top producers of broiler meat.
58
What percentage of global broiler production does the U.S. account for?
U.S. broiler production generally accounts for roughly 20% of global output by volume.
59
Which country exports the most broiler meat?
Brazil is recognized as the world’s largest exporter of broiler meat.
60
What is the U.S. rank for broiler exports?
The United States typically ranks second in broiler exports.
61
What is the average per-capita consumption of broiler meat in the U.S.?
U.S. consumers average close to 90–100 pounds per person per year.
62
Which country produces the most eggs?
China leads the world in egg production.
63
What percentage of global egg production does the U.S. account for?
U.S. egg production accounts for approximately 8–10% of the global total.
64
What is the economic contribution of broilers in the U.S. poultry industry?
Broilers account for approximately 70% of the total economic production value in the U.S. poultry industry.
65
Where did the U.S. broiler industry originate?
The U.S. broiler industry had its roots in the Southeastern states.
66
What is vertical integration in the poultry industry?
Vertical integration began when companies recognized that controlling the entire production chain could yield major benefits.
67
What are key advantages of vertical integration?
Key advantages include:
* Cost Efficiency
* Quality and Uniformity
* Supply-Chain Control
* Market Influence
68
What challenges are associated with building a vertically integrated poultry company?
Challenges include:
* High Capital Investment
* Operational Complexity
* Regulatory and Biosecurity Requirements
* Risk Concentration
69
What was Colonel Sanders' role in poultry history?
Colonel Sanders popularized fried chicken worldwide through his franchising model and secret blend of herbs and spices.
70
What is the typical harvest weight and age of broilers today?
Broilers are generally harvested at about 5–6 pounds live weight, reaching this weight in approximately 6–7 weeks.
71
How did the turkey industry develop a year-round market?
The turkey industry diversified product lines and improved processing/storage techniques to avoid oversupply issues.
72
What is the current marketing trend for U.S. turkeys?
Most turkeys produced are processed rather than sold live, marketed as whole birds or further processed products.
73
Which state is the leading turkey-producing state in the U.S.?
Minnesota is recognized as the leading turkey-producing state.
74
What is the current marketing trend for U.S. turkeys?
Most turkeys are processed rather than sold live, marketed as whole birds or further processed products.
## Footnote
Seasonal spikes occur around Thanksgiving.
75
Which state is recognized as the leading turkey-producing state in the U.S.?
Minnesota
## Footnote
Driven by concentrated processing facilities and industry infrastructure.
76
What are the three main components of a typical chicken egg?
* Shell: 95% calcium carbonate
* Egg White (Albumen): 90% water, proteins
* Yolk: Rich in fats, proteins, vitamins, and minerals
77
What are the three grades of eggs according to USDA?
* Grade AA: Highest quality
* Grade A: Acceptable appearance
* Grade B: Used in processed products
78
What is candling in egg production?
A technique to inspect eggs by shining a light through the shell to assess quality factors.
## Footnote
Allows detection of cracks and monitoring embryo development.
79
How are eggs categorized by size in the U.S.?
* Jumbo
* Extra Large
* Large
* Medium
* Small
* Peewee
## Footnote
Large size is most common for table eggs.
80
What was the historical peak of per-capita egg consumption in the U.S.?
Around 403 eggs per person per year in 1945.
81
What is the average current per-capita egg consumption in the U.S.?
Approximately 250–280 eggs per person per year.
82
Which state is the top egg producer in the U.S.?
Iowa
## Footnote
Nebraska ranks considerably lower in egg production.
83
What is the expected egg production per hen under intensive management?
Around 250–300 eggs per year.
84
How is feed conversion for laying hens measured?
Pounds of feed required per dozen eggs produced, targeting approximately 2–3 pounds.
## Footnote
Often around 2.5 lbs/dozen.
85
What is the most commonly used breed in commercial egg production?
White Leghorn
## Footnote
Known for high egg production and feed efficiency.
86
What has been the industry response to animal welfare concerns?
Shift toward alternative housing systems like enriched colony cages, cage-free, and free-range systems.
87
What are some reasons for the slow adoption of alternative housing systems?
* Increased costs
* Technical and logistical challenges
* Market uncertainty
88
What is a colony cage system?
A housing system grouping a small number of hens into larger cages with improved amenities.
89
What is an aviary system in egg production?
A multi-tiered environment allowing hens to move freely and engage in natural behaviors.
90
True or False: U.S. egg consumption is highly responsive to price changes.
False
## Footnote
Consumption volume does not change significantly with price fluctuations.
91
When were pigs first brought to the New World?
In 1493 by Christopher Columbus on his second voyage.
92
Who is recognized as the 'Father of the American Pork Industry'?
John P. Slaughter
## Footnote
Credited with popularizing modern finishing techniques.
93
When did farmers start finishing pigs on corn?
In the 1920s–1930s.
94
What city was known as 'Porkopolis'?
Cincinnati, Ohio.
95
What does 'driving' pigs refer to?
Herding pigs on foot from farms to market or processing facilities.
96
What role did the refrigerated rail car play in the swine industry?
Allowed fresh pork to be transported over long distances with minimal spoilage.
97
When did swine production significantly shift to North Carolina?
In the 1970s and 1980s.
98
How has the number of swine operations changed over the last 50 years?
Dramatically declined as the industry consolidated.
99
How were corporate farming laws viewed in the courts?
Generally upheld as constitutional exercises of state regulatory power.
100
Which country is the largest producer of swine globally?
China.
101
In which state did most vertically oriented swine production companies originate?
Iowa.
102
What factors are prompting a geographical shift of the swine industry back to the Midwest?
* Access to low-cost feed
* Favorable land prices
* Labor availability
* Infrastructure and market access
103
What is horizontal integration?
Merging or consolidating companies at the same stage of production.
104
What is a typical production cycle in swine production?
* Gestation: 114 days
* Farrowing & Lactation: 21–28 days
* Nursery: 4–8 weeks
* Grow/Finish: 12–16 weeks
105
What are typical weights at various production stages for pigs?
* Birth: 2–3 pounds
* Weaned Pig: 10–12 pounds
* Feeder Pig: 40–60 pounds
* Market Hog: 240–280 pounds
106
What are the common white breeds of swine?
* Yorkshire
* Landrace
## Footnote
Prized for prolificacy and growth efficiency.
107
What are the colored breeds of swine and their strengths?
* Duroc
## Footnote
Valued for superior growth performance and high-quality pork.
108
What is the most common breed of terminal boar?
Duroc.
109
What is a hybrid in swine production?
An animal produced by crossing two or more genetically distinct purebred lines.
110
Describe a feeder pig.
Typically 8–10 weeks old and weighing about 40–60 pounds.
111
What are two advantages of farrowing stalls?
* Piglet safety
* Management efficiency
112
What are basic production factors in farrowing operations?
* Sow genetics and health
* Optimal nutrition and environmental control
* Hygiene and biosecurity measures
* Effective piglet management practices
113
What is the typical weight and age for market hogs at harvest?
240–280 pounds at approximately 6–7 months.
114
What are desired growth and feed conversion rates for grow/finish pigs?
* Growth Rate: 1.0–1.2 pounds per day
* Feed Conversion Ratio: 2.7–3.0 pounds of feed per pound of gain
115
How does gender affect growth and carcass composition in pigs?
* Boars: Excellent feed efficiency
* Barrows: Grow rapidly but accumulate more fat
* Gilts: Produce leaner meat but slower growth
116
What is a farrow-to-finish operation?
A model managing the entire production cycle on a single farm.
117
What are three common biosecurity methods in swine production?
* Controlled access
* Quarantine procedures
* Rigorous sanitation and pest control
118
What percentage of total U.S. agricultural cash receipts do sheep and lamb sales represent?
Roughly 1% or less.
119
Why are sheep well suited for the Rocky Mountain States and Arid Southwest?
They are hardy, thrive on low-quality forage, and tolerate rugged terrain and extreme temperatures.
120
What are the two primary products from a sheep operation?
* Meat: Lamb and mutton
* Wool
121
Which countries have the most sheep by headcount?
* China
* Australia
* India
122
What is the estimated per-capita consumption of lamb/mutton in the U.S.?
Less than 1 pound per person per year.
123
What is the per-capita consumption of lamb/mutton in the United States?
Generally estimated at less than 1 pound per person per year, often near 0.4–0.7 lb.
124
Which countries show higher per-capita lamb consumption compared to the U.S.?
New Zealand and certain Middle Eastern nations.
125
What factors contribute to higher lamb consumption in some African regions compared to the U.S.?
Cultural dietary patterns, traditional cuisines, and less reliance on imported meats.
126
Define Range Flocks in sheep production.
Typically located on extensive, rugged rangelands, operate at lower stocking densities, and are managed extensively.
127
Define Farm Flocks in sheep production.
Generally found in fertile, intensive agricultural regions, managed on smaller tracts of land with higher inputs.
128
Which two states are reported as the top sheep-producing states in the U.S.?
Texas and California.
129
Describe Texas sheep operations.
Large, extensive range flocks managed on vast rangelands with breeds adapted for hardiness and meat production.
130
Describe California sheep operations.
Generally found on smaller, intensively managed farms with a focus on wool quality or niche meat products.
131
What is Nebraska's rank in sheep production?
Typically ranks in the lower tier, often well outside the top 10.
132
Name two commonly used black-faced breeds for meat production.
Suffolk and Hampshire.
133
Name two white-faced breeds known for high-quality wool.
Rambouillet and Columbia.
134
What does the American (Blood) System of Wool Evaluation compare wool quality to?
The Merino breed.
135
What is a hank in the wool industry?
A standard unit of measurement traditionally representing about 560 yards.
136
How does fiber diameter affect wool quality?
Finer wool is more valuable due to softness, better drape, and suitability for high-quality garments.
137
What are the basic segments of the sheep industry?
* Seedstock/Purebred Production
* Commercial Flock Production
* Processing/Marketing.
138
List three factors behind the decline of the U.S. commercial sheep industry.
* Falling Wool Prices
* Changing Consumer Preferences
* Increased Production Costs.
139
What approaches are being tried to revitalize the U.S. sheep and wool production?
* Improved Genetics and Management
* Niche Marketing and Value-Added Products
* Government and Cooperative Initiatives.
140
Define 'nutrient dense'.
Describes foods that provide high levels of vitamins, minerals, and other beneficial nutrients relative to their calorie content.
141
What does the phrase '10/10/10' represent in animal protein servings?
Approximately 10% of recommended daily intake of protein, essential micronutrients, and overall calories.
142
What does ZIP+B stand for?
* Zinc
* Iron
* Protein
* B vitamins.
143
What does 'high specific dynamic action' mean regarding meat?
A substantial amount of energy is required to digest, absorb, and metabolize meat.
144
What percentage of total fat is saturated in beef?
Roughly 40–50%.
145
True/False: All saturated fats are bad.
False.
146
True/False: Cholesterol is needed by the body.
True.
147
For two-thirds of the population, how do increases in dietary cholesterol affect plasma cholesterol levels?
Have only a modest impact due to homeostatic mechanisms.
148
What is the trend in beef consumption since 1975?
Generally declined due to concerns over saturated fat and environmental impact.
149
Why is meat color important for consumers?
It suggests freshness and optimal processing.
150
What are retail cuts of beef originating from muscles of support?
Cuts from the chuck, round, and brisket.
151
What are retail cuts of beef originating from muscles of locomotion?
Cuts from the loin and rib, such as tenderloin and ribeye.
152
What is the purpose of boxed meats in processing?
Standardized cuts, streamlined processing, reduced waste, and improved logistical efficiency.
153
Define 'case ready' meats.
Packaged at the processing plant and delivered directly to retail meat cases.
154
What are three functions of salt in processed meats?
* Enhance flavor
* Act as a preservative
* Improve water-holding capacity.
155
What is HACCP?
Hazard Analysis and Critical Control Points, a systematic approach to identify and control food safety hazards.
156
What are Critical Control Points?
Specific steps where control can prevent, eliminate, or reduce food safety hazards.
157
What does the 'Danger Zone' refer to in food safety?
Approximately 40°F to 140°F, where bacteria can multiply rapidly.
158
What is the first commonly emphasized 'C' in food safety?
Clean: Maintain sanitation of surfaces and equipment
## Footnote
This emphasizes the importance of cleanliness in food handling practices.
159
What does the 'Cook' principle in food safety refer to?
Ensure foods reach appropriate temperatures to kill pathogens
## Footnote
Cooking food to the right temperature is crucial to eliminate harmful microorganisms.
160
What is the purpose of the 'Chill' principle in food safety?
Properly refrigerate foods to slow microbial growth
## Footnote
Chilling foods slows down the growth of bacteria, reducing the risk of foodborne illnesses.
161
What does 'Cross-contamination Prevention' involve?
Keep raw and cooked foods separate
## Footnote
This practice is essential to prevent harmful bacteria from transferring from raw to cooked foods.
162
What is meant by 'Consumer/Care' in food safety?
Educate and practice careful handling during storage and preparation
## Footnote
Consumers should be informed about safe food handling practices to reduce risks.
163
What is the 'Danger Zone' temperature range for bacterial growth?
Approximately 40°F to 140°F (4°C to 60°C)
## Footnote
In this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illness.
164
What is the USDA's stance on E. coli O157:H7 in ground beef?
Zero-tolerance policy due to severe health consequences
## Footnote
This policy reflects the serious risks associated with this pathogenic organism.
165
Why is E. coli O157:H7 a major concern for the beef industry?
Even a small contamination can lead to severe illnesses and costly recalls
## Footnote
The potential for serious health impacts makes this pathogen a critical focus for food safety.
166
What is the most common cause of foodborne illness?
Salmonella
## Footnote
This bacterium is frequently cited in reports of foodborne diseases.
167
Which bacterial pathogen is the second most common cause of foodborne illness?
Campylobacter
## Footnote
Particularly linked to poultry, Campylobacter is a significant concern in food safety.
168
What is the incubation period for Campylobacter infections?
Approximately 72 hours
## Footnote
This delay can hinder timely outbreak recognition and response.
169
Which pathogen produces a heat-stable toxin?
Staphylococcus aureus
## Footnote
This toxin can cause illness even if the contaminated food is cooked later.
170
What types of products are likely to contain Listeria monocytogenes?
Processed meats and soft cheeses
## Footnote
Listeria can survive and grow under refrigeration, making these products a risk.
171
What is a notable characteristic of Listeria monocytogenes?
It can grow at refrigerated temperatures
## Footnote
This ability poses a unique threat in food safety, especially for ready-to-eat foods.
172
How does Listeria monocytogenes affect healthy adults versus vulnerable groups?
Generally causes mild symptoms in healthy adults but poses serious risks to vulnerable groups
## Footnote
Vulnerable groups include the young, elderly, immune-compromised, and pregnant women.
173
What is the safe internal temperature for ground beef?
160°F
## Footnote
This temperature ensures that any surface contaminants are effectively killed.
174
What is the safe internal temperature for steaks and pork chops?
145°F (followed by a resting period)
## Footnote
This applies to intact cuts where contamination is typically limited to the surface.
175
What percentage of raw poultry may test positive for Campylobacter?
Approximately 50%
## Footnote
This highlights the prevalence of this pathogen in poultry products.
176
What is the prevalence of Salmonella in poultry despite improvements?
Around 4% may still be positive
## Footnote
This statistic underscores ongoing challenges in poultry safety.
177
What is the recommended internal temperature for poultry?
165°F
## Footnote
Cooking poultry to this temperature is crucial for eliminating harmful pathogens.
178
What is the most commonly violated 'C' in home food safety?
Chill
## Footnote
Many consumers fail to keep foods properly refrigerated, allowing pathogens to multiply.
