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24 Cards in this Set
- Front
- Back
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Beef structure |
Seed stock Commercial Cow-Calf Dairy Stocker/Backgrounder Feedlot Packer Retailer Consumer |
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Mn is what rank |
12th in cattle, 25th in beef alone |
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Commercial Cow-Calf |
Goal is to produce calves that gain the most value with the least cost Sells weaned calves to sticker and feeders Market- cull cows and bulls
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Acres/cow |
1.5-2 |
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Seed stock producer |
Producing pure breds Goal is to produce support animals for beef improvement Produce bulls for commercial herds Sells semen |
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Stocker Cattle/Backgrounders |
The time between weaning and feedlot Utilize pasture, silage, hay or combo of these Gain +300lbs Minimal fat, maximum muscle Texas/Oklahoma/Kanas(Wheat Pastures) Heavier calves go here after Commerical cow calf |
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Feedlot |
Light calves go here Located in dry climates ADG 3-4lbs lbs of dry feed/ lb of gain 6:1
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Ideal finished cattle |
14-20 months of age 1100-1300lbs .4-.5 inches of fat cover Grade choice High-Cutability rate( YG= 1 or 2) |
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Types of feedlots |
FARMER Small less than 2-3k use own feed Midwest COMMERCIAL LOT More than 2k Own cattle Custom feed Texas, Colorado, Kanas, Nebraska, Oklahoma |
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Packers |
Meatpacking includes slaughtering, processing, and distribution, Bi-products like hides, dried blood, using fat and protein as meals 80% sold as boxed beef No middle man Increased effeincty |
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Biggest and smallest Industry |
Commercial calf- biggest Packer- smallest |
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Yield is |
Size |
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Quality |
Age and marbling |
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Inspection |
Ensured safety of food Checks all steps of providing |
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Meat grading |
USDA meat grading is not mandatory and pays for my processers |
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Round |
But |
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Loin |
Middle back |
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Rib |
Rib |
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Chuck |
Front shoulder |
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Forshank |
Arm |
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Brisket |
Chest floor |
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Short plate |
Middle stomach |
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Flank |
Between crotch and thigh |
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Best meat and worst meat |
Best=1 High Marble, Low Fat Worst=5 Low Marble, high fat |
