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ANSC 212 > Beef > Flashcards

Beef Flashcards

1
Q

what is the UofS leadership in beef cattle like

A

-long history working with the canadian and international beef industries
-large concentration of scientists in multiple disciplines that are focused on beef production
-focus on undergrad & grad student training, industry oriented research and tech transfer
-strong industry collaborations

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2
Q

what are some of the industry collaborations that the UofS makes with

A

-sask cattlemens association
-alberta beef producers
-Manitoba beef producers
-BC cattlemen’s association

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3
Q

what is the single biggest variable cost in beef production

A

-feed
-~65% cost of keeping a cow
-variable due to things such as cold stress

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4
Q

what kind of feeds are the back bone of beef production

A

-forages
-concentrates were only introduced within the past decades

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5
Q

what nutrients are with concerned with in beef production

A

-water
-energy
-protein
-minerals
-vitamins

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6
Q

what is the main book for beef nutrition

A

nutrient requirements of beef cattle (cowbytes would be based off this)

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7
Q

what things does nutrient requirements of beef cattle cover

A

-energy
-protein
-growth and body reserves
-reproduction
-minerals
-vitamins and water
-feed intake
-implications of stress

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8
Q

what is the most recent addition of the book “nutrient requirements of beef cattle”

A

NASEM 2016

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9
Q

what is a major way to reduce feed costs in beef cattle

A

by feeding a low quality feed when energy level is lowest

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10
Q

when are calves usually weaned

A

around 5-7 months

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11
Q

when is the energy levels of a cow lowest

A

a month after weaning ~8 months

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12
Q

when is the energy level of a cow highest

A

2 months post cavling

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13
Q

what is the affordability of basil forages

A

cheapest feed

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14
Q

forages are the…

A

foundation of the beef indistry

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15
Q

what are some pasture forages

A

pasture, hay, straw, silage

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16
Q

what things affect profitability

A

-feed cost
-market prices
-% calf crop
-feed efficiency
-fuel
-drought
-fertilizer

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17
Q

what is % calf crop

A

The number of calves weaned from a given number of cows exposed to breeding, usually expressed in percent, i.e., number of calves weaned {divided by} number of cows exposed x 100 = percent calf crop.

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18
Q

extension of results to industry is important. what are some ways this can happen

A

-field days
-publications (fact sheet, E-newsletter, journal publications)
-media (tv, radio)
websites
youtube videos

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19
Q

heifer

A

young female

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20
Q

steer

A

castrated male

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21
Q

open

A

non pregnant

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22
Q

background

A

-slow growth prior to finish
-when animal reaches 5-6 months you want it to grow slow
-then later put on the pounds

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23
Q

stocker

A

young terminal animal backgrounded

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24
Q

5 weight calf

A

500lb calf

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25
Q

primiparous

A

producing a child or young animal for the first time, or having produced only one child or young animal

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26
Q

is castration a world wide practice

A

no only happens in north america

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27
Q

what is the total world beef innovatory

A

1.15 billion head

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28
Q

what is the north america total beef innovatory

A

can+Mexico+USA=130.5 million head

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29
Q

what are the brick companies

A

-india
-brazil
-china

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30
Q

what are the top 5 cattle producing countries

A

-india
-brazil
-china
-US
-EU

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31
Q

how much bigger is the USA to canada

A

10x bigger

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32
Q

what are the top 8 biggest beef exporters of beef in the world

A

-brazil
-usa
-australia
-india
-argentina
-new zeland
-canada
-uruguay

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33
Q

how does canada compare to other countries for beef production

A

12th biggest producer but 7th biggest exporter

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34
Q

what breeds does canada vs australia produce. which is better (tastier)

A

-aus; bos indicus breeds
-can; bos taurus breeds (better)

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35
Q

how many bison roamed north america in the 1800s

A

40 million

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36
Q

how many beef cattle are in the USA

A

30 million

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37
Q

how many beef cattle are in canada

A

4 million (3.8)

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38
Q

how many beef cattle are in saskatchwan

A

1.1 million

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39
Q

how important is the canadian beef industry

A

it is a key economic driver in canada

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40
Q

how many beef producers are in canada

A

90,000

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41
Q

how much money is generated form farm cash receipts because of beef industry in canada

A

6.5 billion

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42
Q

how much money does the beef industry generate in value added benefits to the economy

A

25 billion

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43
Q

how many countries does canada export to

A

70 (US, Mexico, Asia)

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44
Q

what are some characteristics of the canadian beef industry

A

-manage a herd of ~15 million cattle and calves
-has fresh air, water, cold winters, warm summer
-millions of acres of rangeland and pasture that is unsuitable for growing annual crops
-majority are family run operations
-in existence for multiple generations

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45
Q

why are beef cattle up cyclers

A

-because of their rumens
-they upgrade plants of little nutritional value to high quality protein, micronutrients, and other important products

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46
Q

what is the larges stomach compartment of the cow

A

the rumen

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47
Q

how much volume can a cows stomach hold

A

40-50L (the size of a bath tub)

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48
Q

what gives cows their upcycling super power

A

the rumen microbes

49
Q

what is VBP+

A

-canadas voluntary, market oriented, producer managed on-farm food safety program for beef industry
-a dynamic program to uphold consumer confidence in the products and good practices of this countries beef products

50
Q

what are the segmented (sectored) parts of the beef production system

A

-cow/calf
-background/stocker
-feedlot
-packer

51
Q

what parts of the calfs life is spent at cow/calf

A

birth-wean
5-7m

52
Q

what age do calves go to the feedlot

A

14-15 m

53
Q

where are the packers for canadian beef located

A

Lethbridge, brooks, highriver Ab

54
Q

what are the different enterprises of the canadian beef industry

A

-cow/calf
-hay
-backgrounders
-replacements
-pasture

55
Q

what is the schematic of the beef cattle production cycle in north america

A

-late winter/spring/summer calving
-summer grazing
-winter feeding, feedlot finishing, backgrounding programs–>feed lot finishing

56
Q

what are characteristics to extensive cow-calf production

A

-lower cost of production
-reliance on large parcels of land
-diets based on forage and crop residue

57
Q

what are the different types of extensive cow/calf production grazing

A

-perennial pasture
-swath grazing
-corn grazing

58
Q

how many beef cattle is there in canada

A

3.56million

59
Q

what are the presents of the cattle distribution in each provence

A

-BC: 5.7%
-AB: 41%
-SK: 30%
-MB: 11%
-ON: 7.1%
QB: 4%

60
Q

what is the dominat beef sector in sask

A

cow-calf

61
Q

why is the canadian beef herd shrinking

A

because of drought, lack of secession plan and producer ave age is 65. kids dont want to continue. theyd rather do grain

62
Q

where is over 70% of the canadian beef herd found

A

in alberta and sask

63
Q

what is the average beef cow herd size in canada

A

69

64
Q

how many farms and ranches in canada is there with beef cattle

A

59,784

65
Q

how much has the canadian beef herd gone down since 2005

A

33%

66
Q

why did cattle go down in 2003

A

Bovine Spongiform Encephalopathy (BSE)

67
Q

what has changes have been made because of Bovine Spongiform Encephalopathy (BSE)

A

-new practices and regulations in place;
-not feeding cow to cow
-better traceability

68
Q

what are types of feeding operations

A

-backgrounding or stocker operations
-finishing operations

69
Q

what are the characteristics of backgrounding or stocker operation

A

-manage weaned calves (~5 mo of age)
-grass (pasture)-summer and winter
-confined feeding
-calf-fed vs yearling

70
Q

what is the propose of backgrounding or stocker operations

A

-to distribute supply of cattle for finishing through out the year
-grow at desired gain prior to finishing
-grow out slowly
-grow out the skeleton then put the pounds on when big
-set the stage before the feedlot stage

71
Q

what are finishing operations

A

-feedlots (confined feeding)
-diets contain predominantly cereal grains (85%) high concentrates

72
Q

what kind of cereal grains are primarily fed in finishing operations

A

-AB: barley based finishing programs (western canada)
-ON: corn based finishing programs

73
Q

what is the target average daily gain for yearling steers on grass

A

0.68 to 0.90 kg/d (1.5 to 2 lbs/d)

74
Q

in an auction what kind of cattle are feedlot buyers looking for

A

empty green cattle

75
Q

where are cattle finished in canada

A

-70.5% alberta
-22.6% ontario
-4.6% BC/SK/MB
-2.3% QC/AP

76
Q

what does a wide variety of beef cattle breeds help with

A

match cattle to wide variety of environments

77
Q

within breed diversity sound be ___, but across breeds diversity is ___

A

low, high

78
Q

what are some ways cattle breeds vary

A

-colour
-carcass quality
-behavior
-frame size
-feed efficiency (kg of feed/kg of gain)

79
Q

what is the appx feed to flesh conversion rate for cattle

A

7kg of feed:1kg of flesh/protein

80
Q

why are highlands a not so successful breed in canada

A

-give a calf ever 3-4 years
-breed that has evolved in the environment its been exposed too
-you many have the phenotypical potential but if you dont provide the environment it wont thrive
-repo was not a big thing selected for creating the breed-survivability was

81
Q

cattle coat colours in breeds

A

they vary widely between breeds but less within a breed

82
Q

what are the dominant cattle breeds in north america

A

-angus
-simmental
-hereford
-charolais
-limousin

83
Q

what were the first cattle breeds brought to north america

A

angus and hereford

84
Q

what happens when you cross a british bred cow to a continental breed bull

A

dystocia

85
Q

angus

A

-scotland
-red or black
-polled
-med size frame
-mature early

86
Q

why were other cattle breeds turning bulls back

A

because angus hit yield grades and terminal program faster then other breeds meaning angus bull prices went up and people started breeding other breeds black
this wont make a difference because you dont eat the coat

87
Q

hereford

A

-england
-red white face and and underline
-medium frame
-horned or polled

88
Q

charolais

A

-france
-dilute red, now black
-large frame-matures later
-horns or polled

89
Q

limousin

A

-france
-medium size
-red, black now too
-horned or polled

90
Q

simmental

A

-Switzerland
-dual purpose (milk and meat)
-large frame (later maturing)
-red and white but now black

91
Q

gelbvieh

A

-germany
-yellow but can be red, back
-horned or polled
-medium to large

92
Q

dexter

A

-ireland
-also black or red, plus brown
-very small (proportional and short types)
-lethal dominant if disproportion animals mated (dwarfism)
-dual purpose
-good for a forage based program

93
Q

braunvieh

A

-brown cow
-switzerland
-dual purpose
-horned or polled
-dairy strain called brown swiss

94
Q

galloway

A

-scotland
-only this breed and angus have been polled for generations
-most are black
-medium size
-there is belted Galloway (beef) and Dutch belted (dairy)

95
Q

belgian blue

A

-spots fixed
-solid/roan/white
-white heifer disease ‘sterile’
-also shorthorn
-double muscled
-rr=larger black patches
-Rr=smaller more dappled black speckes
-RR=completely white

96
Q

pinzgauer

A

-color sided or lineback
-austria-pinzgau region, salzburg austria
-triple purpose breed; raised for meat, milk, draught use polled

97
Q

speckled park

A

-developed in canada (sk)
-shorthorn
-angus
-cattle with white park pattern

98
Q

fullblood

A

born to animals that have only “breed” in ancestory

99
Q

purebred

A

born to registered parents

100
Q

“percentage animals”
“composites”

A

graded up to some level

101
Q

straightbred

A

“purebred” but not registered

102
Q

beef grading in north america

A

-in canada all beef recives a grade that determines price, based on visual assessment by a grader of camera
-in the US not all beef recives a grade
-in both countries all beef is inspected for food safety reasons
-brahmen might not have good influence over grade

103
Q

grading and age of cattle (can)

A

-youthful cattle receive the good grades in A category
-or B category if no marbling
-cows(D) and bulls(E) end up mostly in hamburger, sausage, etc

104
Q

quality grade and marbling (can)

A

-can prime=must have slightly abundant marbling or higher
-can AAA= must have small marbling or higher
-can AA= must have at least slight marbling but less then small
-can A must have at least trace marbling but less then small

-B1-4 (devoid marbling)
-D1-4 (mature)
-E (masculinity)

105
Q

yield grade (USA)

A

-in the us the yield is determined by placing the value of variables into and equation. these are:
-amount of external fat
-amount of kidney, pelvic, heart fat (KPH)
-area of the rib-eye muscle
-carcass weight

the carcass is then assigned a yield grade of:
YG 1 (>52.3%); YG 2 (50-52.3%; YG 3 (47.7-50%); YG 4 (45.4-47.7%); YG 5 (<45.4%)with the highest yield carcasses receiving the 1 grade

106
Q

yield grade (canada)

A

in canada three measurements are used to determine yield (ribeye most heritable)
-rib-eye length
-rib-eye width
-fat depth of the rib-eye
(cut between 12-13 rib)
-estimate of the precent of the carcass that is red meat
-can 1 >/= 59%
-can 2 54-58%
-can 3<=53%

107
Q

what is camera grading

A

measures:
-grade fat
-rib eye length
-rib eye width
calculates
-lean meat protein

108
Q

what is dark cutting beef

A

-about 2% of carcasses downgraded to B or lower
-stressed cattle have a change in
-dec glycogen
-dec lactic acid
-inc of pH >5.9
-myoglobin–>oxymoyglobin
-due to horned or stressed cattle

109
Q

what are the different kind of weaned calve sales

A

-selling in groups through auction mart to feedlot buyers (sale barns)
-internet/video sales
-forward contract with feedlot and deliver calves there for pre-arranges price
-retain ownership in a custom-feed feedlot and receive % price or total price and pay for feed/board

110
Q

what are the characteristics of internet/video sales

A

-manages risk for producer
-no auction mart
-direct livestock marketing system

111
Q

what is farm gate beef

A

-rancher/farmer custom markets for consumer
-typically delivered to a butcher or abattoir
-family chooses the cuts and package sizes desired
-family pays $/lb to rancher and cents/lb to the butcher based of the weight of a “side” or “quarter”
see markets arise:
-natural beef
-forage finished beef

112
Q

what is grid pricing

A

-packing plants negotiate a “grid” pricing scheme with the owner
-for example:
-owner/feedlot states they will deliver cattle, >50% of which will grade AAA
-for this the packer says well pay 4 cents/lb above for the going price (premium)… but if you dont make this target, 4 cents/lb less (discount)

113
Q

how do packing plants buy cattle

A

on live weight
for example $148 per 100lb 2017
336 per 100lb nov 2023

114
Q

what is branded beef carcass alliances

A

-ranchers form a cooperative to provide a specific type of beef to a specific market
-for example
-lauras lean beef
-certified angus beef
-sterling silvers premium meats
ab beef, sk beef

115
Q

how do bread heifers work

A

-breed heifers at 14-15 months
-have preg checked
-sell as bred heifers in fall/winter
-some companies of operations are trying to market these-bred heifers

116
Q

what is CCIA

A

-canadian cattle identification agency
-canadas traceability program
-based on 3 factors:
-animal ID
-premise ID
-animal movement

117
Q

what is RFID

A

-radio frequency identification tags
-individual ID
-remise ID
-cattle must have these tags on if leaving the property

118
Q
A

ANSC 212 (34 decks)

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