Ansci 101 Exam 2
Midsized operations becoming larger to remain viable with tighter margins and to maintain market options. Feedlots with > 1000 head represent 2% of operations, but control > 80% of the cattle marketed. "Big 3"packers process > 80% of fed cattle. Most of the cattle in US are in LARGE feedlots
Consolidation (beef)
how much of the product is there. Measured by fat and ribeye
Cutability
Meat quality is based on?
Cutability and palatability
States with the most horses
Texas, Cali, Florida, Oklahoma
Hormone to sync heifers
prostaglandin
milk grade
quality grade
grow to 14 months, bred, and give birth at 2 years
replacement heifers
Beef Cattle segments
seedstock, commercial, feedlot, packers
cow has full udder, separates herself, hip muscle is sunken, muccus on her vulva
signs of cattle parturition
extrinsic factors of microbial growth
storage temp, relative humidity, gaseous atmosphere
breed a cow in
summer
grade A milk requirements
temp, microbial load, antibiotics, somatic cell count
vaccinate calves at
weaning
milk classes
yield grade
feedlot benchmarks
ADG= 3 lbs/day end weight= 1400-1500 lbs
Combine genetic pieces from seedstockers. Priorities: weaning weight- maximized weight produced per cow. Tools: forage, crossbreeding. Products: feeder calf.
Commercial (Beef)
cows eat __ of the day, rest __ of the day, ruminate __ of the day
1/3
By 1900, a typical Iowa farm had ____ draft horses, each working 600 hours/year
10
_____ lb steer, ___ % dress, ____ lb carcass, ___ % retail yield, ___ lb retail product, ___ lbs annual per capita per year, ~_ US citizens fed
1400, 63, 750, 70, 525, 60, 9
of the costs of feeding a herd= feed costs
2/3-3/4
when did tax dollars get taken away from horse slaughter inspectors in the US?
2008
cow estrous
21 days
cattle gestation
280-285 days
Dairy steers amount for what % of the beef industry?
30%
Danger zone
40-140
Age and weight of weaned calves
7 months 500 lbs
cattle birth weight
70-100 lbs
__ out of 10 Americans eat fresh beef at home regularly ~2 times/week
8
How many horses in US
9.5 mil
Scotland Black and polled Moderate to small Always polled, no scurs. Most popular breed in US Maternal ("English") breed
Angus
Cattle can be bred when throughout the year?
Any time
% of the carcasses weight that ends up as boneless, mostly trimmed retail product
Beef carcass cutability
Belgium Spotted to white with usual roan pigment. Double Muscled. Often shown sheared off to show extreme muscle expression. Produces unusually tender meats. Paternal.
Belgian Blue
US but from India Long, down ears, hump, dark to light grey in color Seen often in bull riding. Very strong resistance to parasites and heat so most popular in deep south Maternal
Brahman
US composite 5/8 Angus, 3/8 Brahman influence Black with slight appearance of hump and ears (from Brahman influence) Combines heat and parasite tolerance of Brahman influence with growth and maternal ability of Angus Maternal
Brangus
France White with reddish pigment in skin. Heavy Muscled. Large Framed White is co-dominate to other color genes. Diluted color in crosses Paternal ("exotic" or "continental")
Charolais
Italy White with black eyes and switch. American lines are small and black to suit youth show industry Cross of Brahman lines tend to have a striped or brindle pattern Paternal
Chiannina
"Cafeteria bug". Vegetative cells destroyed by cooking. Spores live an eternity. Grows where there is little or no oxygen present- causes diarrhea and cramps.
Clostridium perfringens
Beef cattle are trending __________?
Downward (no more housewives to watch a roast all day)
Exist naturally in the microflora of sheep and cattle. Can survive acidic conditions. Low infectious dose. Over 73 thousand cases every year. Hallmark symptom: bloody diarrhea
E. Coli O157:H7
By size (weight per dozen)
Egg class
by shell and internal quality (shell integrity, cleanliness, air cell, inclusions, blood spots)
Egg grade
How mature the animal was, look at the thorasic vertebrate, is the last rib totally cartilagenous? Look at marbling and color
Estimating beef carcass palatability
measure 3/4 down the way of the rib
Fat thickness
Cattle Feeders. ~40,000 feeders. Most are fed by a couple thousand producers. Priorities: feed efficiency, growth rate, carcass merit. Tools: concentrates, growth promotants. Products: finished market calf
Feedlot (beef)
Use a Rack, pace, or running walk. One foot remains on the ground
Gaited horses
Southern Germany in late 1700s Red color with strong skin pigmentation US black lines developed. More moderate size that other European imports. Commonly heavier dewlap Known best for reproductive performance compared to other European imports. Has odd ability to restrict blood flow to sites of heavy parasite infestation and thus kills the parasite. Paternal or maternal is okay here. Are used both was in various operations
Gelbvieh
yolk round and upstanding, covers relatively small area
Grade A
Stand up tall, firm yolk, area coverd by white is small, thick white
Grade AA
yolk is flattened, used for baking, food service
Grade B
Vehicle: stool of infected person. Onset: 15-50 days. Causes fever, nausea, abdominal pain, fatigue, jaundice, inflammation of liver. Can be carried in prepared salads, salad bars, raw or lightly cooked oysters, clams, virus killed by heating at 185 degrees for 1 min.
Hepatitis A
England Red with white face and points, moderate sized. Can be dark red to almost yellow Western range cow with moderate milk so breeds easily. Distinguished horns (curve downward) and polled breed/lines too. Maternal ("English")
Hereford
at least 14.2 hands, riding and work
Hot bloods
Follow protocol to precondition cattle and they get the green tag. Low stress, injections in front of shoulder
Iowa "green tag" protocol
Most prevalent countries in horse slaughter?
Japan, Mexico, Canada
France Red or black, heavy muscled, rounded quarter and large size Fine boned Paternal ("exotic" or "continental")
Limousin
Can grow with or without oxygen, very salt tolerant, can survive refrigeration
Listeria monocytogenes
US from Crillio cattle left feral from Spanish explorers Moderate to small size and colors with various levels of white, red, and black mixing. Obvious large horns. American original. Long horns with age; really durable in tough environmental conditions. Also very easy to calve. Maternal
Longhorn
France Large framed and big headed with rough shoulder and weak top. Traditionally red and white spotted. Strong American Shorthorn influence, can see roan and small, stock appearance in US lines Popular cross in show cattle in US. US lines are mostly solid black or with some white (called chrome). They are selected for hair length to suit show industry. Paternal
Maine
rotational grazing so that grass can photosynthesize and recover. Dramatically increases productivity of grass. Benchmark= .5-2 acres/cow calf pair
Managed Intensive Grazing System
Bone ossification (cartilage has calcifies and solidifies with bones around it) and palatability
Maturity
mandatory, wholesomeness, government paid, US inspected and passed by dept of ag
Meat inspection
microscopic forms of life, widely dispersed in the environment. Vast majority are non-pathogenic to humans
Microorganisms
<1000 companies. Priorities:yield, quality. Tools: assembly-line efficiency. Challenges: tight margins, consistent quality, safety.
Packers (beef)
tenderness, juiciness, color
Palatability
yield usually in % lean, USDA grades
Pork cutability
Grade A, B, and C. Quality of workmanship defined.
Poultry grading
Use a ribeye grid measured in 10th of a square inch
Ribeye area
Beef cattle producers who's primary product is the sale of genetic change. 120,000 breeders. Priorities: change agent. Tools: EPD.
Seedstock (beef)
NE coast of England, Scotland Red, roan, or white Noted dairy and beef lines exist Maternal
Shorthorn
Switzerland, but German lines as well Usually very large, level made cattle. Traditionally yellow or red spotted, German lines solid red. American lines can be black or grey Bred triple purpose in Europe, and represented world wide with many different strains and names. Paternal
Simmental
larger, later maturing, faster growing. Leaner at typical slaughter weights and produce great carcass characteristics. More expensive to maintain or not as functional in the environment in which the cow herd must produce
paternal breeds (cattle)
Grade- Indicate Palatability. Tenderness, juiciness, flavor.
USDA Quality Grades
Grade- Indicate cutability. % edible product from carcass
USDA yield grades
"Indicates percent boneless, closely trimmed retail cuts from wholesale cuts"
USDA yield grades (beef & lamb)
Dutch warmblood, Hanoverian, Seele Francaise, Trakehner, Holsteiner
Warm bloods
Under 14.2 hands. Used for show, children, therapy
pony
beef teaching farm raises
angus and simmental
Order of USDA grading
prime, choice, select, standard, commercial, utility, cutter
basic shapes of bacteria
bacillus, coccus, spiral
Combo tattoo and ear tag, hot or fire branding, freeze branding, electronic ear tag
beef cattle identification methods
processing cattle
castrate bulls, tattoo and ear tag, may provide an antibiotic
Preconditioning practices
castrate, dehorn, treat for parasite
preconditioning practices
castrate, dehorn, treat for parasite
weight of carcass, measurement of fat, depth of ribeye=
cutability estimate
grade b milk
not consumed as fluid milk
intrinsic factors of microbial growth
nutrients, water activity, pH
at least 16 hands, largest breeds
draft (cool bloods)
pig wholesale cuts
ham, loin, side, boston butt, picnic
USDA is/is not required for harvesting facilities
is not
internal fat
kidney, pelvic, and heart fat
break joint
lamb
Lamb wholesale cuts
leg, loin, rack, shoulder
While gestating, cows have more/less energy demand, so they can eat low quality stover
less
Benefit of having fall calves?
make more money because there's less supply (no grazing season though)
More _______ that exists, the more palatability
marbling
Basis of the cow herd, cost effective, forage efficient, sensibly sized, low input, easy fleshing.
maternal breeds (cattle)
Palatability is determined by
maturity and marbling
Optional, palatabiliy/quantity, packer paid
meat grading
spool joint
mutton