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AGR*2350 > Canadian Beef Industry > Flashcards

Canadian Beef Industry Flashcards

1
Q

What is the primary basis of food delivery for the beef industry?

A

The beef cattle industry is forage-based

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2
Q

How long are cows in a feedlot when they are in a finishing program?

A

100-200 days

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3
Q

What are some key point on the beef cattle industry?

A
  • they utilize land not capable of crop production
  • add value to forages and grains raised on cropland
  • great diversity of cattle and farmers/ranches, environment
  • tradition
  • highly segmented industry with little vertical integration
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4
Q

What are the goals of the seedstock industry?

A

to produce genetics for the commercial industry

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5
Q

What is the goal of cow- calf production?

A

One healthy calf from each cow every year

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6
Q

What are some key points about feedlots?

A

GOAL: rapidly gain weight, add lean mass followed by fat cover
Market after 3-6 months (target weight is ~1600lbs market weight)
Calf-fed: enters feedlot directly, 200 days to finish
Long-yearling: large frame,<3 months to finish, previously backgrounded

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7
Q

what is backgrounding?

A

GOALS:

  • increase size of lightweight calves before entering the feedlot
  • manage supply of calves entering the feedlot
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8
Q

How many federally inspected processing plants are there in Canada?

A

22
(the “Bie 3” process 85% of canadian cattle)
There are many more small plants (~90 in Ontario)

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9
Q

What is the structure like in the Canadian beef industry?

A
  • The Canadian beef industry operates on a free enterprise basis
  • No supply management or price setting
  • Large fluctuations in prices
  • Free trade among Canada, United States and Mexico
  • Trade with other countries subject to tariffs and quotas
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10
Q

What are Canadian beef exports like?

A

Canada exports ~50% of it’s beef products

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11
Q

Breeds of beef cattle

A

Angus
Hereford
Simmental
Charolais

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12
Q

Bos taurus vs bos indicus

A

Bos taurus : non-humped cattle

  • British, Continental, Dual Purpose, Dairy, etc.
  • Easier fleshing, more tender beef

Bos indicus (Zebu) : humped cattle

  • Brahman, Nellore
  • Heat tolerant
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13
Q

What is the leading cause of calf death in western Canada?

A

It is associated with dystocia

3-5% of calves die at or shortly after birth

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14
Q

What is dystocia?

A

When the calf has rotated in the womb to a position that causes complications; three things are needed in a position to prevent dystocia ; - 2 front feet and a head or 2 back feet and a tail

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15
Q

What does the body condition score influence?

A
  • milk production
  • calf growth
  • reproduction
  • cow longevity
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16
Q

What are the 2 types of pasture grazing?

A
  • Continuous grazing

- Rotational grazing

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17
Q

What are some key points on continuous grazing?

A
  • animals allowed to graze at will

- result in over or understanding ; animal requirements/pasture quality, and is this a efficient use of resources

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18
Q

What are some key points on rotational grazing?

A
  • divide pasture into paddocks
  • restrict cattle to 1 paddock at a time; graze paddock to a certain sward height (not less than 8cm), animals are then moved and paddock allowed for regrowth and recovery: can range from 20 to 40 days depending on time & conditions in growing season
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19
Q

What are the advantages and disadvantages of creep feeders?

A 
ADVANTAGES
- increase weaning weight
- decrease grazing pressure
-increasing feed intake at weaning
- increase cow weight, condition and pregnancy rate
DISADVANTAGES
- cost benefit
- consistency in intake
- fleshy calves may be discounted
- masks performance of the cow
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20
Q

4 parts of management of calves.

A
  • dehorning
  • castration
  • vaccination
  • weaning
21
Q

How many beef producers in North America use polled genetics

A

about 80%

22
Q

When are bull calves castrated?

A

2-3 days of age to 2 years old

23
Q

Why do we castrate bulls?

A
  • reduction in aggressive and sexual behavior in feedlot, prevent injury
24
Q

What are the methods of castration in bulls?

A

SURGICAL
- sharp knife/scalpel; Emasculator crush/cut cord
-Newberry knife
- allow for drainage; avoid hot weather and flies
ELASTRATOR RINGS
- tight rubber rings placed over scrotum above testicles
- young calves
BURDIZZO
- large emasculator crushes cord external - no incision

25
Q

What are the most common methods of castration

A

Surgical and elastrator rings

26
Q

When are beef calves separated from cows?

A

~6 months old

27
Q

What are weaning methods

A
  • abrupt
  • fence line
  • quite-wean nose flaps
28
Q

What are beef producers paid for?

A

Cow/calf producers are paid for number and weight of calves sold

29
Q

What features are part of winter feeding

A

Cows is dry and pregnant

  • Nutrient requirements are low
  • except ~3wks before calving
  • monitor BCS
  • 55% of operation costs go towards winter feeding
30
Q

What is the conventional system for winter feeding in beef cattle

A

DRYLOT

  • feed and bedding are hauled in
  • Manure is hauled out
  • infrastructure costs
  • machinery costs
  • labour costs
  • environment
31
Q

What alternative winter feeding systems?

A
  • swath grazing
  • bale grazing
  • stockpiled forages
    • pasture
    • annuals
  • crop residues
  • field feeding
32
Q

What is swath grazing

A

is a form of winter feeding and reduces costs and labor for as long as it lasts (will not last the whole season)

33
Q

Bale grasing

A

when cows graze on bales left in the pasture over the winter

34
Q

What are the goals of feedlots?

A
  • Rapidly gain weight
  • target >2 kg/d
  • add lean mass followed by fat cover
35
Q

What is the target market weight after 3-6 months

A

~1600lbs

36
Q

What is the most at risk time for disease?

A

In times of stress - transportation, new surroundings, unknown vaccinations

37
Q

Challenges in the feedlot

A

Liver abscesses

  • silent disease
  • holsteins are most at risk
  • the worse the abcesses the more it affects yield and growth
  • tylosin phosphate help treat it
  • increasing roughage (even wood shavings) can help prevent this - but this brings down the energy content of the diet
38
Q

What are some key points on ear implants in beef cattle?

A
  • between skin and cartilage of ear
  • slow release into the bloodstream
    WHY?
    -improve feed efficiency
  • increase ADG
  • 7 to 10+ fold return in implant investments
39
Q

The 2 main types of hormone implants

A

Androgenic: trenbolone (TBA), testosterone
Estrogenic: estradiol, zeranol

40
Q

What is a disadvantage of hormone implants?

A

it can cause the cows bones to make the cow look older than they are which over 30 month of age there is a price dock

41
Q

how much estrogen is consumed in beef?

A

Beef has very low estrogen and there is only a 3 nanogram difference between cows with and without the hormone implant
soybeans and egg products have exponentially more estrogen
there is more estrogen in the bun than in the beef of a hamberger

42
Q

What are the meat grades in canada?

A

prime, AAA, AA, A

best to worst

43
Q

yield grade

A

for a good yield grade you want more muscle than fat
they are now on a 5 point scale
more fat has a lower grade bc it needs to be trimmed off

44
Q

What is dark cutter

A

dark firm and dry meat - low grade B4

45
Q

What is rendering

A

the recycling of used cooking oils and inedible by-products from the meat processing industries into useable products like fats and protein meals

46
Q

How much of liveweight don’t we eat? of live weight

A 
bovine = 49%
swine = 44%
poultry = 30%
fish = 57%
47
Q

What industries buy rendered products?

A

75% - feed industry
5% - petfood industry
20% - manufacturing

48
Q

What is in the raw material

A

60% water
20% fat
20% proteins and minerals

AGR*2350 (4 decks)

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