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Sophomore Beef cattl
Beef cattle
| Term | Definition |
|---|---|
| Bovine | Latin name |
| Cow | Mature female |
| Bull | Mature male |
| Heifer | Young female |
| Bull calf | Young male |
| Steer | Castrated male |
| Calf | Young of either sex |
| Calving | Parturiton |
| Consumers eat about how much beef annually? | 70 pounds |
| What are three of the top 5 beef producing states? | Texas, Nebraska, Oklahoma, Missouri, Kansas |
| Advantage of raising beef | Use forages that other species might not use |
| Advantage of raising beef | Low labor requirement |
| Advantage of raising beef | Low capitol investment |
| Advantage of raising beef | Can be raised in large or small operations |
| Gestation length | 9 months |
| Birth weight | 80 lbs |
| Weaning age | 6 to 9 months |
| Market age | 18 months |
| Market weight | 1000 to 1200 lbs |
| Parturition | Calving |
| What is the goal of raising beef? | To have one calf per cow per year |
| Age at first calving | 2 years |
| Disadvantage of raising beef | High risk business |
| Disadvantage of raising beef | Not as good at converting feed as other species |
| Disadvantage of raising beef | Takes a long time to develop a herd & raise cattle numbers |
| Feeder cattle | Any cattle raised for slaughter |
| Feed lot | Where cattle spend last 3 months before slaughter being fed high amounts of grain to create finish |
| Finish | Thin layer of external fat that indicates |
| Marbling | Small specks of fat within the muscle that melts when cooked making the meat juicy and tender (AKA intramuscular fat) |
| Internal Fat | Fat that is deposited around the internal organs (kidneys, pelvis, heart); aka KPH fat |
| External fat | Finish |
| Seam Fat | INTERmuscular fat; fat that is in between the muscles |
| Marbling | INTRAmuscular fat; fat is inside the muscle |
| Calving ease | how easily the cow gives birth |
| Mothering ability | How well a mom cares for and provides milk for her baby |
| Conformation | Structural correctness; how the skeleton is put together |
| Longevity | How long they live |
| Carcass | The body after slaughter |
| Carcass Merit | Quality of the carcass |
| Fertility | How well an animal breeds back |
| Dystocia | Difficulty during birth |
| Feed efficiency | How well an animal converts feed to muscle |
| Rate of gain | How fast an animal gains weight |
| Horned | Born with horns |
| Polled | Born without horns |
| The two types of judging classes | Market, Breediing |
| Castration | Removal of testicles |
| When castration is performed | 4 months of age |
| Methods of crastration | Burdizo, elastrator |
| Dehorning | Removal of the horns |
| When dehorning is performed | 2 months of age |
| Methods of dehorning | Electric dehorner, cut them off |
Created by:
smarcus
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