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The Production Of Beef

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by

Ella Rowley

on 17 November 2013

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Transcript of The Production Of Beef

The Production Of Beef
Beef Cattle
Beef cattle are raised for meat production. They go through 3 main stages which are called cow-calf operations, back grounding, and feedlot operations.


Most of their lives they eat grass, until they are sent to a feedlot which is a fairly small space for the cattle to live. What they eat is monitored very closely. They are fed grains, vitamins, minerals, antibiotics and preservatives. Their meat is the least expensive and tend to have a higher percentage of fat.
It is a method of raising beef cattle. A farmer/rancher raises a herd of cattle and the goal of a cow-calf operation is to produce young beef cattle which are sold later on.
Most Expensive:

Filet Mignon $22/lb (Part of Tenderloin)
Grass-Fed Cattle
Grass fed cattle eat only pasture (grass). It is difficult to produce grass fed cows due to the weather changes, but during the winter they feed on hay. They are kept on a farm big enough to walk around. Grass fed meat is usually more expensive.


There are two feeding methods most
commonly used by producers to deliver
beef products to customers, with cattle
which are: grass-fed and grain-fed.
Cow-Calf Operations
Cuts
Growing/feeding/managing and improving immunity to diseases before the beef cattle is sent off to a feedlot.
A yard where beef cattle are sent to be fattened up prior to slaughter. They are there for 3-4 months before being sent to a slaughter plant.
Prime Beef
Prime beef is the highest quality of beef because of it's marbling and maturity. Prime beef is found mostly at high-end restaurants and is usually not sold at many supermarkets.
In the Canadian grading system, there are 13 different beef grades including: Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4, and Canada E.


Feeding Method
Grain-Fed Cattle
Feedlot Operations
Backgrounding

When sent to a slaughter plant, the cattle's blood, head, feet, skin and guts are removed. The carcass (dead body of cattle) is hung between 1-4 weeks in a cold room. During that time, the carcass will lose weight due to water being dried from the meat. A butcher will bone/cut the carcass and it will make about 430lb of beef.
Cattle Processing
Grass Fed vs.
Grain Fed Beef
Grading System
Pricing
Full transcript