06/02/2025 09:49:25
Livestock Production
Meat Inspection Act
first federal consumer protection measure
amended by the Federal Meat Inspection act to include poultry
HACCP
Hazard Analysis and Critical Control Points
developed by NASA, a plan that identifies physical, chemical, and biological hazards
in production of food
required for all processing plants
steps in livestock production
selection of genetics, growing, finishing, and harvesting
seedstock, cow-calf, stocker, feedlot
window of acceptability for fat in meat
3 to 7.5% fat, 7.5 to 17.5 grams of fat
color of fat in grass-fed cattle
yellow
1950-1960 in beef cattle industry
grain-fed cattle increased because of improved taste compared to grass-fed
1976-1995 in beef cattle industry
decrease in demand due to health and quality issues (heart disease, fat content)
1995-2005 in beef cattle industry
emphasis on consumer needs, quality, and food safety
branded products became popular, concern about feed resources and ethanol
increased
cow-calf industry
conversion of low quality forage into high quality product
cow herd is maintained year round, natural reproduction, blended genetics
age that cow-calf industry sells calves in months
6-10
cow-calf selection goals
fertility, weaning weight, cow efficiency (pounds of calf produced per cow),
adaptability
value based marketing
selling products (like good bulls) to improve value of someone else's product (better
calves)
stocker industry
based on inexpensive roughage based diets to grow lightweight, thin cattle
select based on price, growth potential, and health
weaning weight for stocker industry in lbs
600 to 850
feedlot industry
gradually introduces concentrate, usually made of cheap feed by-products; located in
dry areas near resources
profit depends on ADG, feed efficiency, and health (low deaths)
number of days that cattle spend in feedlot
120 to 150
factors influencing feedlot value
Livestock Production
Meat Inspection Act
first federal consumer protection measure
amended by the Federal Meat Inspection act to include poultry
HACCP
Hazard Analysis and Critical Control Points
developed by NASA, a plan that identifies physical, chemical, and biological hazards
in production of food
required for all processing plants
steps in livestock production
selection of genetics, growing, finishing, and harvesting
seedstock, cow-calf, stocker, feedlot
window of acceptability for fat in meat
3 to 7.5% fat, 7.5 to 17.5 grams of fat
color of fat in grass-fed cattle
yellow
1950-1960 in beef cattle industry
grain-fed cattle increased because of improved taste compared to grass-fed
1976-1995 in beef cattle industry
decrease in demand due to health and quality issues (heart disease, fat content)
1995-2005 in beef cattle industry
emphasis on consumer needs, quality, and food safety
branded products became popular, concern about feed resources and ethanol
increased
cow-calf industry
conversion of low quality forage into high quality product
cow herd is maintained year round, natural reproduction, blended genetics
age that cow-calf industry sells calves in months
6-10
cow-calf selection goals
fertility, weaning weight, cow efficiency (pounds of calf produced per cow),
adaptability
value based marketing
selling products (like good bulls) to improve value of someone else's product (better
calves)
stocker industry
based on inexpensive roughage based diets to grow lightweight, thin cattle
select based on price, growth potential, and health
weaning weight for stocker industry in lbs
600 to 850
feedlot industry
gradually introduces concentrate, usually made of cheap feed by-products; located in
dry areas near resources
profit depends on ADG, feed efficiency, and health (low deaths)
number of days that cattle spend in feedlot
120 to 150
factors influencing feedlot value
