5-State Beef Initiative

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5-State Beef Initiative

• Beef Quality Assurance
• Health Management

2
Overview

• 1. Importance of program
• 2. Definition of quality and how to manage
• through Total Quality Management.
• 3. Best Management Practices (BMPs)
• - Early castration and dehorning
• - Tenting method
• - Etc.

3
Overview (cont.)

• 4. Understand the difference between
  USDA Yield and Quality Grades.
• 5. Understand how management practices affect
  tenderness.

4
Goal of BQA

• To ensure all cattle and beef products are
• - Healthy
• - Safe
• - Wholesome
• - Meet federal management guidelines
• - Meets or exceeds consumer expectations

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Consumers Are Paying Attention
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Who are your Customers?

• Cow/Calf Producer (Seedstock or Commercial)
• Backgrounders
• Feedlot
• Packer
• Food Service/Purveyor
• Consumer

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Total Quality Management
To improve the quality of any product, you must
first identify what your quality defects,
shortfalls and non-conformities are... ...and
implement necessary changes to reduce and/or
eliminate those quality shortfalls.
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TOP CONCERNS FOR BEEF INDUSTRY

• Aggregate Response from Purveyors, Retailers and
  Restaurateurs
• Low Overall Uniformity and Consistency
• Inappropriate Carcass Weight
• Inadequate Tenderness
• National Beef Quality Audit, 2000

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Goals to Improve Quality

• Learn how cattle perform in the feedlot and on
  the rail.
• Are they healthy?
• Do they gain more than 3.0 lbs./day?
• Does 50 or more grade Choice?
• Do any grade Standard?
• What are the Yield Grades?
• Are there any injection site blemishes?

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Yield Grade

• A 1 to 5 score that represents an estimate of the
  percent yield of the boneless, closely trimmed
  retail cuts from the round, loin, rib and chuck.
• Four factors
• 1. 12th rib backfat
• 2. Ribeye area
• 3. Hot carcass weight
• 4. kidney, pelvic heart fat

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Ribeye Area Calculation Grid
?
?
Fat Depth Probe
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Calculating Yield Grade
Yield Grade 2.5 (2.5 x BF) (.0038 x
HCW) (.2 x KPH) - (.32 x REA)

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USDA Quality Grade

• Subjective evaluation of factors that predict
  palatability (tenderness, juiciness, and flavor)
• USDA Quality grades for young cattle are
  Prime, Choice, Select, and Standard.
• Based on
• 1) MATURITY and 2) MARBLING.

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Modest Average Choice
Small Low Choice
Moderate High Choice
Slight Low Select
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Relationship of marbling and maturity as used in
determining final beef carcass quality grade.

• (Reproduced courtesy of the National Cattlemens
  Beef Association.)

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Challenge with Quality Grades

• Marbling only accounts for 10 to 35 percent of
  the variation in tenderness.

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Producing what can be marketed rather than
marketing what can be produced
Willingness of Consumers to Pay for Guaranteed
Tender Steaka

• Tendernessb Tenderness
• Item not revealed was revealed
• ? /lb consumers
• would pay for 1.23 1.84
• guaranteed tender
• aLusk et al. 1999. Research Institute on Pricing.
  Res. Bull. 3-99. Virginia Tech.
• bTenderness levels were guaranteed tender and
  probably tough

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The Target

• High Quality Grade
• Our region has an abundant grain supply and a
  competitive advantage in low cost, high energy
  feed
• Guaranteed Tender
• The 5-State Beef Initiative is investing in
  research to develop a rapid determination of
  tenderness from the carcass

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Recommended Injection - Location

• NCBA/BQA - 1997

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Be aware of vertebrae in the neck when giving
injections, especially on baby calves.
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Tenting Technique
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Managing For Quality

• Avoid Injection Site Blemishes
• Use SubQ whenever possible (follow label
  directions)
• Improved value for healthy calves

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Lesions and Tenderness
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Handle With Care
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IMPLANT PROPERLY

• Start with clean, dry ear
• Use antiseptic on the needle
  between every use. (Less abscesses)
• Currently, no withdrawal times for FDA
  approved implants.

Clean Ear Clean Needle Good Implant
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Branding

• Not much done in Indiana
• Brand on area to minimize hide damage
• High on Hip
• Forward on Shoulder

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Parasites

• Cause loss of performance.
• Damage to the hide.
• Reduced immune response (i.e. vaccine
  effectiveness).

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What About Market Cows and Bulls?

• Income from cull animals 15-20 of gross herd
  revenue.
• Market cows and bulls are 25 of all beef
  consumed in the U.S.

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Not Just Hamburger!

• Cull cows and bulls contribute whole muscle
  products, e.g. steaks.
• Roast beef and Philly
• steak sandwiches
• also produced from
• these animals.

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Think of Cows and Bulls as Part of the Beef
Supply

• 1. Consider injection sites
• 2. Adhere to withdrawal times
• 3. Feed cows and bulls correctly bruising
  occurs easier on thin, emaciated cattle.

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LABEL Check List
To minimize reactions and residues, always check
and follow label directions

• 1. Dosage
• 2. Timing
• 3. Route of administration

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LABEL Check List (cont.)

• 4. Warnings or indications
• 5. Withdrawal times
• 6. Storage
• 7. Disposal
• 8. Expiration date

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Extra Label Use

• Name, address and phone number of the
  veterinarian who prescribed the drug.
• Active ingredients and indications.
• Prescribed withholding time before slaughter.
• Any cautionary statements.
• Exact directions for use.

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Guidelines for Using Animal Health Products

• 1. Follow the label and know the product you are
  using.
• 2. All products should be given in the neck
  area in front of the shoulder.
• 3. Use tenting method for SubQ injections
• if product can be administered SubQ.
• 4. Never mix products into one injection.

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Guidelines for Using Animal Health Products
(cont.)

• 5. Use multiple sites. Injection sites should be
  at least the distance of FOUR (4) finger widths
  away from
• each other.
• 6. Never give more than 10 cc of a product in one
  injection site, unless otherwise specified on the
  label.
• 7. Only mix enough product for 2 hours use.
• 8. Use sterile needles to draw contents.

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Guidelines for Using Animal Health Products
(cont.)

• 9. Use a new sterile needle for each 10 to 15
  animals.
• 10. Do not use alcohol or disinfectant on
• syringes, needles or injection sites when
• using MLV vaccines.
• 11. Use proper hygiene and sanitation.

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Guidelines for Using Animal Health Products
(cont.)

• 12. Have epinephrine on hand in case of an
  allergic reaction.
• 13. Properly record all injections given.
• When (date)
• Where (neck, IM or SubQ)
• What (name of product, lot no., serial no.,
  expiration date)
• How much administered (total and per injection
  site)
• Records on meds. and feed additives should be
  kept 2 yrs.

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Store Pharmaceuticals Correctly

• 1. Check the expiration date on the label to be
  sure it has not expired.
• 2. Only purchase quantities that can be used
  before the expiration date.
• 3. Some pharmaceuticals need to be refrigerated
  at 40 to 50 F and must not be frozen.

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Store Pharmaceuticals Correctly (cont.)

• 4. Do not store medication in syringes.
• 5. Do not expose to direct sunlight or
  heat.
• 6. Use a cooler chuteside.

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Storage and Disposal

• 1. Store used needles in a rigid plastic
  container. Dispose of them by presenting
  container to a sanitary landfill representative
  or by returning them to your veterinarian.
• 2. Properly destroy disposable syringes, outdated
  products and pharmaceutical containers so they
  cannot be reused or misused. READ LABELS. Some
  pharmaceutical containers require incineration
  before disposal.

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Withdrawals and Residues

• Whos responsible?
• YOU, THE PRODUCER!!

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Withdrawal Times
Compendium of Beef Products Book provides
comprehensive information on withdrawal times in
one location. Website www.bqa.org
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Needle Selection
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Five State Beef Initiative

• Health Program Requirements

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FSBI Procedures BQA

• Procedures
• Castrate (early to minimize stress)
• animal welfare
• carcass quality
• Dehorn (early to minimize stress)
• animal welfare
• carcass quality (bruising)

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Preconditioning Requirements

• Weaned minimum 30 days
• Broke to bunk and water tank
• Minimum age for first vaccination
• 4 months
• Minimum sale weight - 400 lbs

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Preconditioning Vaccinations

• IBR, BVD, PI3, BRSV
• - 2 doses final dose must be MLV for IBR, BVD,
  PI3 (BRSV can be either MLV or killed)can
• - Final vaccination at least 14 days before sale
• ? Subcutaneous 7-way Clostridial

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Preconditioning (con't)

• Dewormed at weaning and/or within 90 days of
  sale (product must control inhibited ostertagia
  sp.)
• Treated for lice and grubs
• grub control subject to time of year constraints
  consult veterinarian
• Dehorned at least 30 days before sale
• Castrated (knife preferred, but any method ok)
  after 4 months (knife only) healed before sale

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Seller Liability

• Steer guarantee
• Seller pays 100/head to buyer for any bulls
• Open heifers guarantee
• Seller pays 100/head to buyer for any heifer
  verified pregnant at time of sale
• Verified by veterinarian within 7 mo. of sale

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Identification and VerificationFSBI Calves

• Producers must be FSBI Certified
• Verification
• Third party verification not required.
• Database records
• PC Certificate must be signed by producer
• Calves must be tagged
• Electronic ID tag (left ear, from Brian Shuter)
  and visual ID tag

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Identification and VerificationIQBEEF

• Producer or Veterinarian must be IQ Certified
• Verification
• Certified Veterinarian
• PC Certificate must be signed by producer
  Certified Veterinarian
• Calves must be tagged
• IQ visual ID tag (from your certified vet)

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Optional PC Procedures

• Additional vaccinations
• Implant
• Coccidiostat
• Heifers aborted (note product and date)

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Stocker Health Program

• Requirements
• Must follow BQA guidelines
• Must be FSBI source-verified calves
• Stocker producer must be FSBI Certified
• Calves owned minimum 60 days
• No vaccines are required
• Consult veterinarian for optional arrival
  treatments

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Feedlot Health Program

• MUST FOLLOW ALL FSBI REQUIREMENTS
• Must follow BQA guidelines
• Must be FSBI source-verified calves
• Feedlot producer must be BQA Certified
• No vaccines are required
• Consult veterinarian for optional arrival
  treatments

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Health Management

• See manual for health and management
  recommendations for
• cow herd
• stocker
• feedlot