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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 |