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Beef Production: It’s Not All About the Feedlot
Most people, if not all cities, don’t know that when people raise cattle, they usually don’t raise them in feedlots. For your information and for what it’s worth, it’s the beef in the restaurant. last point in raising cattle, not the beginning, the end, and everything in between. Cows are only fattened for slaughter in the slaughterhouse.
So there is a lot more to raising cattle than a “normal” person can understand, but enough that any rancher can tell you, off the top of their head, what is involved in each type of operation. . Here I want to take the time to explain the differences and point out the different types of beef jobs.
There are five different areas of cattle production in terms of cattle alone:
Pureed veal or peanuts
Purebreeding or seedling The operation is a farm or farm that breeds registered cattle of the same breed to produce offspring that are sold to commercial producers or other seestock producers. The selection of cows and bulls for this work is to produce calves that meet the standards of other producers in terms of producing other calves for beef or for the generation of cows and bulls for other seedlings or commercial producers.
Being a seed producer is more difficult than it seems. In addition to paying the registration fee for every purebred calf born, you must market yourself and your cow/business through newspaper ads, ag magazines, and shows. , including having bulls to train for the show. You must also have trust, confidence, loyalty and commitment to your customers to keep them happy and coming back again and again. Experience under your belt helps a lot in this way, and extensive marketing, financing, and ranch/breeding management skills are your ticket to success. this company too. Remember, you are selling cattle that other producers are using and expect results from what you advertise and sell. In order to have satisfied customers, you must live up to these demands and maintain them.
Purebred breeders have many breeds to choose from, and may choose based on past experience, fashion, recommendations, or simply because they love the breed. The choice of variety is also determined by your topography, climate and vegetation as well as the management practices you wish to implement. For example, if you have a management system that insists on raising high-quality cattle on grass without additives (except minerals) in topographical areas where it is not possible to minimize them (for example, in in the rugged area east of Edmonton. , Alberta, Canada), you can consider the following breeds: Hereford, Angus, Red Angus, Shorthorn, Murray Grey, North Devon, South Devon, Highland, Galloway, Belted Galloway, Red Poll, Texas Longhorn, English Longhorn, and Dexter. Another thing that determines the breed you should look for is the demand from other calf producers. Therefore, the first five types should be considered first before the last nine. Other varieties that need more maintenance include the 14 listed, as well as Charolais, Simmental, Limousin, Saler, Maine Anjou, Blonde d’Aquataine, Chianina, Belgian Blue, Piedmontese, and many others. For warmer climates, such as the southern United States, the following are the most popular: Brahman, Beefmaster, Droughtmaster, Santa Gertrudis, Charbray, Brangus, Red Brangus, Santa Cruz, Braford, Barzona, American , Ranger, and many other breeds from crossing the Brahman with other European breeds.
Commercial calf production is the easiest part of the cattle business to get into and is best recommended for those just starting out. There is more flexibility in this operation in choosing a breed because one can choose to start with a breed as a commercial animal, and stick to that breed without the hassle of paying a registration fee. name or advertisement. With this breed, one of many things can be done: 1) stick with that breed 2) breed with another breed and sell all the offspring 3) keep the female tied and “get rid of it” ” gradually the basic female straight, 4) go to the end. farming paths with more experience gained as the months and years go by, and other things you want to find.
Most commercial producers have heifers that are crossed to produce calves that are used solely for beef production, taking advantage of heterosis to produce beautiful calves and beef that cattlemen want. Therefore, in most cases the uniform does not matter in terms of color. Commercial producers are more vulnerable to market fluctuations than seed producers, as weaned calves go directly to the salebarn. However, as discussed above with seed producers, the topography, climate and vegetation of the farm/farm area will determine which cattle and breeds are suitable, as well as inclusive management practices. Therefore, the definition of commercial production is producing a crop of calves that will be sold for meat production, with a small proportion of females of the highest quality kept as replacement cows. No males are kept for breeding, due to the lack of mating males, as well as the fear of breeding.
Stocker/backgrounding are calves purchased from commercial calf producers (and offspring) through auction/salebarn that are weighted for the farm. Calves at this stage are growing, so they need a diet that is not too high in energy to gain excess fat, but a diet that helps them build muscle and bone before putting on weight. in the restaurant. A diet of 90% protein and macrominerals such as calcium and phosphorus is a must, with a touch of grains to give them a little boost.
However, despite the best intentions of raising calves that have been fed the best forage, genetic factors play a role in the growth of calves in this type of operation. , as well as the subsequent feeding/termination process. Here it is heterosis becoming a factor: it is, by definition, the result of breeding one species with another to produce offspring that exhibit genetic or physical characteristics that are superior to their parents. For example, the offspring of crossing Hereford cattle with Angus cattle produces what is known as a black-faced or black bald calf, and this calf exhibits better characteristics, the rate ‘benefits and growth due to parents. Therefore, in stocking jobs, these bulls will outperform purebred calves, making them the most sought-after breed of beef cattle above all else.
Stocking activities typically include buying calves in the spring, grazing during the summer and early fall, and selling in the fall. It can be permanent, or for a year: producers buy calves weaned in the fall (they weigh about 500-600 lbs), clean them with hay and silage, feed them in late spring, through summer to early fall, then sell them in mid-fall weighing about 900-1000 lbs. It is not uncommon to rear calves for a shorter period of time, such as during the winter months, or to graze (as stockers) from spring to fall. Feedlot operations are also possible, where hay is fed to the feeders (called feeder calves) until they reach a sufficient weight to start feeding them. finally.
The species here are different: Continentals, such as Charolais, Simmental and Limousin which mature later and grow faster, can be planted immediately. British breeds (Angus, Hereford, Shorthorn, etc.) need to be done with stocker / backgrounding operations because of their ability to put on fat too quickly, and mature early.
the feeding is the last stage of cattle feeding, the “finishing” stage. This is where the health of the cows and the health of the cows are discussed in these events, and the beef may be “unhealthy” because of the grains eaten by these cows. A ratio of 80 to 85% is not natural for cows because it is high in acid and not fiber, so most cows suffer from acidosis and blues. Antibiotics, food additives like Rumensin and other things that prevent these diseases are mixed in the feed. The cows are on the farm for several months – usually 150 to 160 days – until they reach a weight of about 1400 lbs.
the slaughterhouse is slaughtering, hanging, dressing, quartering and boxing or packing for consumption by the public through supermarkets, field sales (also called direct sales), farmers’ markets and restaurants many. Other non-edible parts are used in everything we use, breathe, wear and enjoy.
The cattle are slaughtered in a mysterious way called a cap-bolt gun, in which the bull is blocked by a chute (usually on the hard side recommended by the animal behavior expert Temple Grandin), and was shot twice in the head, then beaten. on his hind legs. They draw blood quickly through a quick bridge to the jugular vein located in the neck, and move down the collection line to remove the skin, legs, head, tail and the contents. Excess fat may have to be removed depending on the type of animal slaughtered and the breed. The carcass is weighed to determine the animal’s “hot weight,” then sent to cold storage where it will cure for a few weeks before being divided and butchered.
Once the carcass has passed the treatment, different parts of the beef carcass are cut, such as roasts, steaks and tenderloin. Beef that cannot be eaten whole is ground and used in hamburger patties or as ground beef, as well as in sausages. Other parts of the carcass that are not suitable for human consumption are ground and used as animal feed, mainly for pigs and chickens, but not for domestic animals such as cows, sheep, deer. and a goat.
Each of these five areas of cattle (or beef) production has its own complexity, but each of these production areas has one thing in common: working with the results of feeding. in the form of meat for the general population.
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