The Beef Industry

1. The Beef Industry Original Power Point Created by Randal Cales Modified by Georgia Agricultural Education Curriculum Office June 2002

2. The Beef Industry The average size beef herd is around 100 head.

3. The Beef Industry Sire Breeds- Traits are characteristics of bulls rather than cows. Breeds of agricultural animals that are used as sire in a crossbreeding program. Dam Breeds- Traits are characteristics of cows rather than bulls. Breeds of agricultural animals that are used as dams in a crossbreeding program.

4. The beef industry In the US there are over forty different breeds as well as many crosses of these breeds.

5. The beef industry Breeds of beef cattle are broken into three categories or groups

6. British- Angus, Hereford, Shorthorn, these were the first breeds brought into this country, they represent the largest segment of the beef industry.

7. Continental Limousin, Simmental, Charolais, Chianina, desired for their size and ability to grow

8. American Breeds Scientifically classified as Bos indicus, the most common type of American Breed is the Braham.

9. American Breeds Other breeds developed form this line include; Brangus,Santa Gertrudis and Beefmaster.

10. 4 Major Segments: purebred operations cow-calf operations stocker operations feedlot operations

11. Purebred operations Purpose is to produce seed stock cattle. These cattle are used as the dams and sires of the calves that will be grown to market weight.

12. Purebred operations Growing purebred stock allows breeders to concentrate on improving an accentuating the advantages of a particular breed.

13. Cow-Calf operations: Most calves produced are crossbreeds from purebred parents of different breeds.

14. Cow-Calf operations: Much of this industry is centered in the southern and western states, however, cow-calf operations are found all across the country.

15. Cow-Calf operations: In the west it is common to leave cows on free range-not fenced in until calving, at weaning time all stock is rounded up for the calves to be sold.

16. Cow-Calf operations Calves are usually sold at weaning weight, around 500 pounds. Buyers prefer calves that have been castrated and vaccinated and are in good condition.

17. Stocker operations: Provide a step between the weaning of calves and the finishing or fattening of the animals prior to slaughter.

18. Stocker operations Weaned calves are placed on pasture and fed a ration to allow for skeletal and muscular growth. Before calves are sold to a feedlot for finishing they must be physically mature.

19. Feedlot operations: Many feedlot operators are also stockers. Final phase before the animals are sent to slaughter.

20. Feedlot operations Animals are fed a highly concentrated ration which is designed to put the proper amount of fat cover on the animals.

21. Feedlot operations Producers usually want sufficient fat cover to allow the animals to grade low choice.

22. Feedlot operation: Feedlots range in size from feeding fewer than 100 head to those feeding thousands of head each year.

23. Feedlot operation When animals reach the proper degree of finish, they are sold to slaughter. Usually around 18 to 24 months, weighing 800 to 1500 pounds depending on breed and body type.