beef

Question 1

examples of European breeds

Answer 1

hereford, angus, shorthorn

Question 2

examples of continental breeds

Answer 2

simmental, charlois, limousin

Question 3

examples of zebu

Answer 3

brahman

Question 4

examples of synthetics

Answer 4

brangus (brahman x Angus)

Question 5

top 3 states with the most beef cattle

Answer 5

texas, Nebraska, kansas

Question 6

where are the most beef produced in the US?

Answer 6

the midwest

Question 7

what are purebreeders

Answer 7

specialized cow-calf producers that supply genetic material to beef supply chain

Question 8

what is the order of the beef supply chain

Answer 8

(purebreeders) –> cow/calf –> stocker –> feedlot –> packers

Question 9

objective of cow-calf operations

Answer 9

produce one weaned calf every 365 days – meat production and replacement operations

Question 10

when does a calf leave the cow-calf operation?

Answer 10

5-7 months and 400-600 lbs

Question 11

what is the purpose of a stocker

Answer 11

the calves stay there for 4-7 months to increase frame and muscle development
forage is main feed source so it doesn’t grow too fast

Question 12

what is the objectives of a feedlot

Answer 12

calves stay there 50-120 days to increase intramuscular fat and influence taste and color of fat

Question 13

grain fed vs grass fed

Answer 13

feedlot is grain finished, grass fed is pasture only
not better, just different

Question 14

what happens at the packer?

Answer 14

meat is aged for 72 hours at 35-40 degrees to tenderize meat

Question 15

quality grade means …

Answer 15

prediction of palatability

Question 16

yield grade means ….

Answer 16

estimated proportion of “primary retail cuts” from a carcass (lean meat : fat)

Question 17

what two things determine quality grade

Answer 17

age and intramuscular fat

Question 18

how old is a grade A carcass

Answer 18

9-30 mos

Question 19

how old is a grade b carcass

Answer 19

30-42 mos

Question 20

how old is a grade c carcass

Answer 20

42-72 mos

Question 21

how old is a grade d carcass

Answer 21

72-96 mos

Question 22

how old is a grade e carcass

Answer 22

> 96 mos

Question 23

what are the 3 grades of intramuscular fat

Answer 23

select (slight bit of fat), choice (modest bit of fat), prime (slightly abundant + of fat)

Question 24

what are the primary retail cuts

Answer 24

chuck, rib, loin, round

Question 25

what are the degrees of yield grade

Answer 25

1-5
1 = more primary cut –> less fat, 5 = less primary cuts –> more fat

Question 26

what is the relationship of yield grade and quality grades

Answer 26

inverse relationship - more meat:fat (higher yield) = lower quality grade

Question 27

estrus cycle of beef cattle

Answer 27

21 days

Question 28

estrus of beef cattle

Answer 28

12 hours

Question 29

gestation of beef cattle

Answer 29

285 days

Question 30

type of estrus for cattle

Answer 30

non-seasonal polyestrus

Question 31

what happens 6-8 weeks after calving?

Answer 31

branding, dehorning, castration and vaccination

Question 32

at 5-7 months old ..

Answer 32

calves are weaned

Question 33

how much of the calving offspring are sold

Answer 33

100% of steers + 60% heifers

Question 34

why are heifers bred a month prior to rest of herd

Answer 34

they have the highest dystocia rate and need the extra month to recover before rebreeding