DEVELOPMENT OF BEEF INDUSTRY IN U'S'A' and IOWA

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DEVELOPMENT OF BEEF INDUSTRY IN U.S.A. and IOWA
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Historical

• 1900-1970
• Cow-calf industry originally developed in
  southeast and moved to southern and western range
  states
• Feeder cattle moved to corn belt states for
  feeding

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Historical

• 1970-1980
• Cattle feeding shifted to south and west of IA
  re
• 1. Irrigation available
• 2. N fertilizer cheap
• 3. Processing of grain milo and corn
• 4. Large lots of cattle and more business
  oriented
• 5. Result packers also moved

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Historical

• 1980-present
• IA 5th or 6th in feedlot no. could be leader
  with corn coproducts, reason probably will not
  occur
• 1. Corn producers enjoy less work and maybe
  less risk
• 2. Attitude of people towards cattle feedlots
• 3. Environmental regulations

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Historical

• 1980-present
• 10 packers have left state 1 remaining
• Market cattle wt. are heavier at 1250 lb. and
  probably will remain
• 1. Packing plants build to accommodate
• 2. Provide desirable cut size
• 3. Young cattle 15-22 mo. of age that will
  grade and remain lean

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Historical

• 1980-present
• Currently IA 2nd to CA in Ag Exporting ()

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Beef markets

• Domestic
• Per capita consumption (lb.)
• 1970 79.6 1985 74.7 2000 64.7
• 1975 83.2 1990 64.1 2004 65.2
• 1980 72.2 1995 63.7

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Beef markets

• Domestic
• Branded-certified products increasing
• Niche markets growing

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Beef markets

• Foreign-rank
• Taiwan
• Caribbean Bahamas, Dom. Republic, Trinidad,
  Tobago
• Japan
• One to watch in China

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Impacting beef consumption in U.S.A.

• Young and leaner beef
• Higher quality yield and quality grades

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Impacting beef consumption in U.S.A.

• Cost relative to other foods (Cost/oz.)
• Salad dressing mix 1.87
• Sugar free jello 1.36
• Corn chips .90
• Lobster .37
• Breakfast cereal .18
• Peanut butter .13
• Mayonnaise .09
• Ground beef .07
• Round steak .08
• Sirloin steak .14
• Porterhouse steak .20

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Nutrition

• Protein
• Percentage Amino Acid Makeup
• Amino acid Beef Zoin (Corn)
• Arginine 6.4 1.8
• Cystine 1.3 .8
• Histidine 3.3 1.2
• Isoleucine 5.2 4.3
• Leucine 7.8 23.7
• Lysine 8.6 0.0
• Methionine 2.7 2.3
• Phenylalamine 3.9 6.4
• Theonine 4.5 2.2
• Tryptophan 1.0 0.2
• Tyrosine 3.0 5.9
• Valine 5.1 1.9
• Total 52.8 50.7
• Essential to m

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Nutrition

• Lipid (fat)

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Nutrition

• Minerals
• Select grade beef
• Recommended daily mg./100 g.,
• Mineral allowance for man (mg.) edible portion
• Calcium 800 10
• Phosphorous 800 152
• Iron 10
• 18 (women) 2.5
• Sodium --- 65
• Potassium 1250 355
• Magnesium 350 18

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Nutrition

• Vitamins
• Select grade beef
• Recommended daily mg. or I.U./100 g.,
• Vitamin allowance for man edible portion
• Vitamin A, I.U. 5000.0 60.00
• Vitamin D, I.U. 400.0 ----
• Thiamin, mg. 1.5 .07
• Riboflavin, mg. 1.6 .15
• Niacin,mg. 18.0 4.00
• Vitamin C, mg. 45.0 ----

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Healthy

• Animal fats contain cholesterol
• Saturated fats tend to raise cholesterol and
  polyunsaturated fats tend to lower cholesterol.
• Cholesterol, fats, etc. are deposited on inner
  lining of blood vessels forming a mass called
  atheroma calcium deposited in atheroma causes
  hardening of arteries, known as Atherosclerosis

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Healthy

• Animal fats contain cholesterol
• 3 oz. of beef contains approximately 75 mg. of
  cholesterol
• Average daily diet of meat, milk and eggs
  contains about 300-550 mg. of cholesterol
• Normal human body requires about 1000 mg. of
  cholesterol per day difference is synthesized
  in liver
• Cholesterol essential part of the structure of
  cell membranes starting material for production
  of sex and adrenal hormones also converted to
  vitamin D

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Healthy

• Animal fats contain cholesterol
• Research does not show solid evidence of
  relationship between heart disease and
  consumption of animal products
• Note recent years heart disease increasing and
  beef products are leaner

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Healthy

• Residues
• Feed additives and implants FDA does not
  permit
• 1. Sale of any drug that leaves a residue all
  products have withdrawal time
• 2. Use of any drug proved to be harmful,
  regardless of whether or not residues occur

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Future for beef production

• Fits concept of sustainable agriculture
• Use of co-products
• Provide leaner and thus more nutritional food
• Value added