Beef Cattle BEEF CATTLE FACTS The United States

Beef Cattle

BEEF CATTLE FACTS • The United States and Brazil are the top beef producing countries in the world. • In the US, Texas has the most beef cows. • Cattle outnumber humans in 9 states: Idaho, Iowa, Kansas, Montana, Nebraska, North Dakota, South Dakota, Oklahoma, and Wyoming. • A cow's gestation period is approximately 283. This is the average number of days from the day a cow is bred to the time she has a calf. • The salivary glands of cattle, located beneath the tongue, produce 15 -20 gallons of saliva per day.

BEEF CATTLE FACTS • A 1000 -pound cow will produce 4 tons of manure in a year. • Ruminate animals like cows "chew the cud", which means they re-chew the food they've already chewed slightly and swallowed. • A cow spends 6 hours eating and 8 hours chewing its cud each day. • The average cow has more than 40, 000 jaw movements per day. • The Chianina cattle were developed in Italy as a dual purpose beef/draft animal when the beef industry wanted extremely tall cattle. Though originally solid white in color, now you will likely only find black individuals in the USA.

BEEF CATTLE FACTS • Hamburger meat from 1 steer would equal 720 quarterpound hamburgers, enough for a family of 4 to enjoy hamburgers each day for nearly 6 months • More than 100 medicines, including insulin and estrogen, come from cattle • One cowhide can produce enough leather to make 20 footballs or 18 soccer balls or 18 volleyballs or 12 basketballs. • Other products besides beef are made from the beef carcass. Leather, made from the hide, is used to make a variety of items, from clothing to basketballs. Eight pairs of cowboy boots can be made from one cowhide.

TOP BEEF PRODUCTION COUNTRIES • United States • Brazil • European Union • China • Argentina • India • Australia • Mexico 25% 20% 17% 12% 6% 6% 4% 4%

TOP BEEF PRODUCING STATES • Texas • Kansas • Nebraska • Iowa • Colorado

TOP BEEF EXPORT MARKETS • Mexico • Canada • Japan • Hong Kong • Taiwan

STAGES OF BEEF PRODUCTION • Raising cattle involves numerous farms and operations, each serving a unique role in the process

COW-CALF OPERATION • Beef production begins with ranchers who maintain a breeding herd of cows that nurture calves every year • When a calf is born, it weighs 60 to 100 pounds • Over the next few months, each calf will live off its mother’s milk and graze grass in pasture • Sell calves to Brokers/Stockers

BROKERS/ STOCKERS • Raise calves after they have been weaned • Generally sell to feedlots

FEEDLOTS • Typically spend four to six months, during which time they have constant access to water, room to move around, and are free to graze at feed bunks containing a carefully balanced diet • Veterinarians, nutritionists and cattlemen work together to look after each animal

MARKET READY • Calves are market ready at approximately 1200 -1400 pounds • Generally 18 -22 months old

FEED CONVERSIONS • Feed conversion ratios are a measure of an animal’s efficiency in converting feed mass into body mass • Average FCR for cattle is 6 pounds of feed for every 1 pound of weight gain … 6: 1 • Practice on your own!!!!

FILL IN YOUR CHART!!!

CATTLE BREEDS

ANGUS • • Origin: Scotland Colors: Black, Red Polled Characteristics: fast weight gain, highly marbled meat, and outstanding maternal qualities (protective mothers that produce lots of milk for their calves) • Resistant to harsh weather, adaptable, good natured, mature extremely early and have a high carcass yield with nicely marbled meat.

ANGUS

CHAROLAIS • Origin: France • Color: White to cream • Medium to large framed , very deep and broad body • Characteristics: superior growth ability, efficient feedlot gains and in carcass cut-out values, excellent meat conformation, late maturing so have high finishing weight

CHAROLAIS

BRAHMAN • • Origin: India, from Bos indicus Horned Colors: most common- Solid Gray or Solid Red Easily identified by the hump on their back and long floppy ears • Have loose saggy skin with sweat glands and the ability to sweat freely contributes to their heat tolerance • Can walk long distances to water • These are the "sacred cattle of India”

BRAHMAN

CHIANINA • Origin: Italy • Horned • Color: White to Steel Gray, black pigmented skin • Characteristics: BIG! well-defined muscling

CHIANINA

DEXTER • Origin: Ireland • Smallest breed in US • Characteristics: small cattle with a broad, deep torso, short legs with heavily muscled hind quarters. • Dexters are a hardy breed. They perform well in a variety of climates.

DEXTER

GELBVIEH (GELP-FEE) • Origin: Germany • Horned • Colors: yellow, red, black • Characteristics: excellence in growth, feedlot efficiency, muscling and marketability, while females are known for milking ability, fertility and quiet temperament

GELBVIEH

HEREFORD • Origin: England • Color: Red with white head, neck, brisket • Horned • Characteristics: generally docile and fast growing cattle with good beef quality

HEREFORD

LIMOUSIN • Origin: France • Color: red, golden • Characteristics: excellent feed efficiency, adaptability and high carcass yield, good foragers, genetically "trimmed“ (little fat) • The meat is tender and fine fibered because of their low fat levels. • Poor temperment!

LIMOUSIN

MAINE-ANJOU • Origin: France • Color: dark red with white on head, belly and rear legs • Characteristics: Very large breed, feed efficient, high cutability and marbling qualities

MAINE-ANJOU

SANTA GERTRUDIS • Origin: US • 5/8 th Shorthorn, 3/8 th Brahman • Color: deep cherry red • Characteristics: high heat and tick resistance, exceptional maternal traits, develop muscle well but with no fat

SANTA GERTRUDIS

SHORTHORN • Origin: England • Color: Red, Roan • Characteristics: early maturity, adaptability, mothering ability, reproductive performance, hardiness, good disposition, feed conversion, and longevity

SHORTHORN

SIMMENTAL • Origin: Switzerland • Color: pale gold to dark reddish brown, white head • Characteristics: docile and easy to manage breeds, deeply muscled back and loin, excellent feed conversion with about a 63% carcass yield.

SIMMENTAL

BEEFMASTER • 25% Herford, 25% Shorthorn, 50% Brahman • Color: Brownish-red is most common, no color standards • Purpose: develop cattle that would be more productive than existing breeds in the harsh environment of South Texas • Six Essentials - Weight, Conformation, Milking Ability, Fertility, Hardiness and Disposition

BEEFMASTER

BEEFALO • Cross between Buffalo and domestic cattle (any breed) • Characteristics: Superior hardiness, foraging ability, calving ease, and meat quality of the Bison with the fertility, milking ability, and ease of handling from the bovine

BEEFALO

GRADING SCALE • All beef is inspected for wholesomeness by the U. S. Department of Agriculture (USDA) • Graded for quality and consistency • Prime, Choice and Select grades • Marbling plays a big role in quality grades

MARBLING • Marbling (intramuscular fat) or the little white flecks in beef, is key to flavor • The higher the amount of marbling, the higher the quality of beef.

PRIME • Less than 1. 5% of all beef earns the Certified Angus Beef ® brand Prime label

BEEF CUTS DIAGRAM

CHUCK • • • Pot roast Short ribs Blade steak/roast 7 bone pot roast Shoulder pot roast

BRISKET/ SHANK • Brisket • Flat half • Corned brisket • point half • Shank Cross cut

RIB • • Rib roast Rib steak Rib eye steak/roast Back ribs

SHORT LOIN • • Top Loin steak T-bone Steak Porterhouse steak Tenderloin Roast/Steak

SIRLOIN • • Top Sirloin Steak Tenderloin Roast/ Steak Beef Tri- Tip • Tri-Tip is a boneless cut from the bottom sirloin

ROUND • • • Round Steak Top Round Roast/ Steak Bottom Round roast Tip Roast/ Steak Eye Round Roast Boneless Rump Roast

PLATE • Skirt Steak FLANK • Flank Steak • Flank steak rolls