Presentation Transcript

1. Beef Management Principles

2. There are three main types of beef production systems: - Cow-calf production - mainly produces calves for sale. - Purebredbreeding - produce bulls for the cow-calf operation - Slaughter cattle production - cattle from the cow-calf system are fattened for slaughter
3. Types of beef production systems: The type of the system will determine the feeding and management plan to be implemented. For example: the cow/calf operation can productively use grazing lands more effectively than a slaughter cattle operation.
4. The Cow/Calf Operation Managing the Cattle Operation as a Business The cow-calf industry generates relatively little income compared to the investment of land, cattle, feed, and facilities it requires. Maintain both performance records and financial records.
5. The Cow/Calf Operation Using performance records requires individual identification of cows and calves so that unproductive cows can be culled, and superior cattle retained in the breeding program. In the past, low profits—even actual losses—could be overlooked because land values were constantly appreciating. You must also increase efficiency and learn to deal with financial aspects such as interest rates, inflation rates, flexible marketing, and land prices.
6. Purebred breeding Purebred operations are in business to sell genetics – sales of breeding animals, male and female. Purebred operations, and again, more commonly those operations utilizing AI or ET seem to be a little more susceptible to the sales and marketing of “additives” that are sold with the intent of improving or enhancing performance (generally reproductive)
7. Slaughter cattle production Once cattle obtain an entry-level weight, about 650 pounds (300 kg), they are transferred to a feedlot to be fed a specialized animal feed composed of mostly corn and other grains. In a typical feedlot, a cow's diet is roughly 95% grain.
8. Beef Breeds What correlation is there between Breed of cattle verses location, available facilities and production systems?
9. Available facilities
10. Available facilities The type of facilities you have will differ depending on the type of management plan. (Cow/Calf vrs Feedlot) A particular type of breed may do better in a specific type of facility. Breeds of cattle possessing different types of temperaments.
11. Production Systems A producers breed preference will vary depending on the production system he is managing. Commercial Herd- Cattle used to produce milk or meat for the general market Do you need a purebred herd at all?
12. Improving Herd Genetics You may already be familiar with a specific breed. What are its’ strengths and weaknesses?
13. Improving Herd Genetics If you own a commercial herd of cows, you can use a breeding method called Grading-Up to improve genetics. This can occur when a producer breeds his commercial cows back to a purebred sire.
14. Improving Herd Genetics Using EPD’s to improve herd genetics. Expected Progeny Differences or EPDs are numbers that predict the genetic quality of future offspring or progeny of a particular bull, cow or heifer.
15. Improving Herd Genetics There are two types of abbreviations found in most EPD charts: The production traits, and the accuracy values. Accuracy values are either as percentage values or positive/negative values, and come in the form of the abbreviation ACC.
16. Examples of EPD’s BW (Birth Weight): Birth weight of a sire's progeny when compared to the breed average, in pounds (lbs). •WW (Weaning Weight): Adjusted to 205 days excluding maternal effects (evaluated as milk), in pounds (lbs). •YW (Yearling Weight): Adjusted to 365 days excluding maternal effects in pounds (lbs). •Milk, MM (Maternal milk): A measure of the pre-weaning performance, pounds of calf attributed to the milking ability of a sire's daughters. (Note the use of the term "milk" is inaccurate because the trait measures all maternal effects, of which milk is the major but not the only factor.) •CE (Calving Ease): The ease with which a sire's calves are born. This is expressed in a percent of unassisted births, with the larger positive numbers indicating greater calving ease. This EPD is determined largely by the weight of the calf. (Trait expressed in Gelbvieh and Simmental breed associations.)
17. Examples of EPD’s •CED (Calving Ease Direct): Predicts calving ease of a sire when mated to heifers. Expressed as difference in percentage of unassisted births, with a higher value indicating increased calving ease in first-calf heifers. (Trait reported in Angus, Charolais, Gelbvieh, Hereford, Limousin and Red Angus breed associations.) •CW (Carcass Weight): The adjusted carcass weight of a sire's progeny expressed in pounds (lbs). (Trait used in Angus, Brahman, Brangus, Charolais, Gelbvieh, Hereford, Limousin, Red Angus, Simbrah and Simmental breed associations.) •DOC (Docility): This is the measure of an animal's temperament, nervousness and flightiness when handled. (Trait primarily reported in Limousin breed associations, but may also be found in Angus, Salers, Charolais and Maine Anjou breed associations.)
18. Examples of EPD’s •Fat (Fat Thickness): This trait is the backfat thickness measured over the ribeye at or between the 12th and 13th ribs. It is used as a predictor of total body fat being the major factor in calculating yield grade. (Trait reported in Angus, Brahman, Brangus, Charolais, Gelbvieh, Red Angus, Simbrah and Simmental breed associations.) •IMF (Intramuscular Fat): This reflects differences in a 365 day adjustment of intramuscular fat measured over the 12th and 13th rib in live cattle using ultrasound. (Trait reported in Angus, Charolais [included in marbling EPD] Limousin and Hereford breed associations.) •MARB/Marb, MB (Marbling): This is a 365-day adjusted marbling score measured in USDA marbling degrees. This is the primary factor in USDA quality grades. This trait would also be measured the marbling degrees for breeds with this EPD found in other countries besides the USA, such as Canada, Australia, and South Africa. (Trait reported in majority of beef breeds including the Angus, Brahman, Brangus, Charolais, Gelbvieh, Limousin, Red Angus, Simbrah and Simmental breed associations.)
19. Examples of EPD’s •M&G, TM, MWW (Milk and Growth/Maternal Milk and Growth, Total Maternal, Maternal Weaning Weight): This is a measure of a sire's ability to pass on milk production and growth rate through his daughters. It predicts the total weaning (direct and maternal) that will be displayed in his daughters' offspring. It is calculated by adding half of the Weaning Weight EPD with the Milk EPD ([1/2 WW EPD] + MWW EPD). This trait can be calculated for all breeds participating in the National Cattle Evaluation analysis. •REA, RE (Ribeye Area): Ribeye area measured in square inches between the 12th and 13th rib and adjusted to 365 days. This is a good predictor of the total amount of muscle in the carcass and is highly related to carcass weight. (Trait reported in Angus, Brahman, Brangus, Charolais, Gelbvieh, Limousin, Red Angus, Simbrah and Simmental breed associations.) •SC, SCR (Scrotal Circumference): This is the predictor of sperm-producing tissue as measured in centimeters. Scrotal circumference is highly related ot age at puberty in male and female progeny. (Trait reported in Angus, Brangus, Beefmaster, Charolais, Geblvieh, Hereford and Limousin breed associations.)
20. Herd Sire Selection Besides EPD’s, Conformation is extremely important. http://www.ans.iastate.edu/clubs/judging/livestock/Basicsppt.pdf
21. Affordably feeding cattle Purchase cost is often the largest single cost associated with a finished beef animal. Often the cheapest cattle may not be the most profitable depending on performance and efficiency. Alternative feedstuffs. Many feeders are searching for alternatives to high priced corn. Several commodity feeds can partially substitute for corn. Your best bet is to look locally for feeds that may have a transportation cost advantage in your ration. Protein and Mineral Supplementation
22. Feeding a balanced ration Daily Nutrient Requirements (lbs.) For a 500-lb. Medium-Frame Steer The way to balance a ration is to take the requirements of the animal and try to find the kinds and amounts of feeds needed to meet the requirements.
23. Feeding a balanced ration Feeding a beef animal is more complicated than just balancing a ration and pouring the feed in the bunk. Animals are fed for different purposes (growth, finishing, lactation, etc.) A steer is considered on full feed when he consumes about 2.0 to 2.5 pounds of concentrates per 100 pounds body weight. Watch the markets and buy your feed accordingly. Remember that you are feeding Nutrition not Feed.
24. Beef Grading Beef Quality Grades A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.
25. Beef Grading Marbling Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. Maturity Maturity refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity is used; and the indicators are bone characteristics, ossification of cartilage, color and texture of ribeye muscle.
26. Beef Grading
27. Beef Grading Marbling: flecks of fat within the meat. (internal fat)
28. Beef Grading Maturity: Refers to the physiological age of the animal
29. Beef Grading The better the quality of the meat; the higher the retail price. Today, most cattle are sold to the packer on a lot basis. Cattle are accumulated from several sources, from different genetic backgrounds and ages, and are fed together with the hope that, on the average, the lot will sell for more money than the initial cost of the feeder cattle plus feed and the other associated expenses. Why can this be detrimental to the beef industry? Beef Cattle Carcass Quality Varies Greatly.
30. Beef Grading
31. Calculating Beef Grade https://extension.usu.edu/cyberlivestock/files/uploads/beef3.pdf
32. Beef Marketing Options Paddock sales: Stock are inspected on the vendor’s property by the buyer and are sold straight out of the paddock. Price is generally negotiated on a dollars per head ($/hd) or cents per kg liveweight (c/kg) basis. Saleyardauction: At present most cattle are sold through the saleyards auction system. Many larger saleyards have scales and sell on a liveweight basis.
33. Beef Marketing Options Over the hook sales: Stock are delivered directly to the abattoir. Stock may be sold with or without an agent. Change of ownership takes place at the abattoir scales. AuctionsPlus: Selling livestock by description. The sale is on farm. Stock are assessed prior to sale by an accredited AuctionsPlus assessor who enters a description of the cattle including photos into a computer-based catalogue.
34. Beef Marketing Options Forward contracts: A standard forward contract is essentially a contractual agreement between a producer and a processor for the producer to supply a given product at a given time for a given price. Alliances: An alliance brings together some or all of the individuals involved in the beef supply chain from breeder to customer. The purpose is to improve the returns to all parties usually by supplying a consistent, high quality product to the consumer.
35. Beef Marketing Options http://www.dpi.vic.gov.au/agriculture/beef-and-sheep/beef/selling-and-marketing/beef-cattle The website above allows you to discuss pros and cons on the different marketing options.
36. Beef Product Pricing Marketing orders and agreements allow producers to promote orderly marketing through collectively influencing the supply, demand, or price of a particular commodity so as to create orderly marketing. ... Commodity price supports are statutory devices designed to enhance the net income of agricultural producers. These laws are called subsidies because they use the power and wealth of the state to "subsidize" producers by artificially supporting prices of agricultural commodities, reducing the cost of producing them, or, in some cases, providing direct cash payments to producers. “Regulations —regardless of whether or not they are directed specifically at the food sector— can affect the varieties and qualities of foods available for purchase, the prices consumers face, the information consumers receive about a product, and consumer confidence in the food supply.”
37. Beef Product Pricing What is the Beef Checkoff? http://www.youtube.com/watch?v=6i8kXgd9aXc&feature=colike Where Can Checkoff Dollars Be Invested? Promotion Research Consumer Information Industry Information Foreign Marketing Producer Communications
38. Beef Product Pricing What is a value added product? The Beef Checkoff has introduced 13 new beef cuts over the past 10 years. These new cuts give shoppers more beef options for their favorite cooking methods, while helping meat processors, manufacturers, retailers, foodservice operators and cattle producers improve overall profitability.
39. Beef Product Pricing Examples of value added products: http://beefretail.org/merchandising.aspx "Some consumers are concerned about environmental stewardship. Some are concerned about animal well-being. Some are concerned about the specific cattle breeds that may be involved. And some just want a good, safe, wholesome product that is tender, juicy and flavorful." Ron Lemenager, Purdue University Extension beef specialist.
40. Beef Product Pricing