The Beef Industry

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

• The average size beef herd is around 100 head.

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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.

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The beef industry

• In the US there are over forty different breeds
  as well as many crosses of these breeds.

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The beef industry

• Breeds of beef cattle are broken into three
  categories or groups

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British-

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

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Continental

• Limousin, Simmental, Charolais, Chianina, desired
  for their size and ability to grow

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American Breeds

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

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American Breeds

• Other breeds developed form this line include
  Brangus,Santa Gertrudis and Beefmaster.

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4 Major Segments

• purebred operations
• cow-calf operations
• stocker operations
• feedlot operations

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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.

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Purebred operations

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

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Cow-Calf operations

• Most calves produced are crossbreeds from
  purebred parents of different breeds.

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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.

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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.

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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.

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Stocker operations

• Provide a step between the weaning of calves and
  the finishing or fattening of the animals prior
  to slaughter.

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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.

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Feedlot operations

• Many feedlot operators are also stockers. Final
  phase before the animals are sent to slaughter.

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Feedlot operations

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

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Feedlot operations

• Producers usually want sufficient fat cover to
  allow the animals to grade low choice.

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Feedlot operation

• Feedlots range in size from feeding fewer than
  100 head to those feeding thousands of head each
  year.

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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.