By: Lauren Bryant and Kristina Granger Angus Cattle By: Lauren Bryant and Kristina Granger "AUTUMN OAKS FARM -Homepage- Black Angus Beef Cattle, Angus Embroys, Black Simmental Cattle, Halter Horses, Mini Rex Rabbits." AUTUMN OAKS FARM -Homepage- Black Angus Beef Cattle, Angus Embroys, Black Simmental Cattle, Halter Horses, Mini Rex Rabbits. N.p., n.d. Web. 11 Feb. 2015.

Breed Characteristics The are polled Can be solid black or red in color although black is the dominant color. They are moderate in size and weigh about 1200 to 1300 lbs. at mature weight. They mature extremely early and have a high carcass yield with nicely marbled meat. Angus cow consistently delivers a calf that hits the ground running, with little assistance required. The Angus mothering instinct is very strong, as is the calf’s instinct to get up and suck within the first few moments after birth.

History The angus breed originated in Scotland First Australian imports were into Tasmania in the early 1820s and to the Darling Downs in Queensland in 1840. They are used widely in cross-breeding to improve their carcass quality, and milking ability. Angus is a preferred breed for the Japanese high-quality beef market, because their meat has white fat, and bright-red lean meat.

History Cont. They can live from 18-22 years old. Depending on how healthy they are, they can live up to 25 years of age. The purpose is for outcrossing which is breed an animal with one not closely related, and crossbreeding which is breeding 2 animals that are strong to make their calf strong too, so it has more meat, and fat.

Daily Care Nutrition Vaccinations Grass hay or pasture needs ½ pound protein supplement Leafy legume hay, alfalfa need no protein supplement Corn- or sorghum silage needs ¾ pound of protein supplement Vaccinations Annual or biannual vaccination program for your calves, bulls and cows. 8-way or 9-way Clostridium vaccine, and vaccines for BRSV, BRD, PI3, IBR, and Lepto Best to vaccinate cows at least 3 weeks before calves are born to minimize having to vaccinate calves when you have to tag and castrate them.

Daily Care Cont. They are resistant to harsh weather, undemanding, adaptable, good natured. Herd identifications can range from less permanent forms such as ear tags, to permanent methods such as tattooing, hot-iron and freeze branding. Cattle have a reasonably high tolerance for cold weather, although they do need to be provided with shelter from extreme weather and have stalls in the barn where they spend the night and an outdoor yard which they share during the day.

Anatomy Reproductive: Calving typically occurs in the spring. After a 9 month gestation, a cow gives birth to one calf. Twins are rare and undesirable because they are small and weak. Calves are generally kept with the mother until weaning age, which is 4-5 months. Digestive: Cattle have 1 stomach with 4 compartments. These compartments are the Rumen, Reticulum, Omasum, and Abomasum. Cattle are ruminants, meaning they have a digestive system that allows use of otherwise indigestible foods by repeatedly regurgitating and re-chewing them as cud. The cud is then re-swallowed, and further digested by specialized microorganisms in the rumen.

Anatomy Cont. Respiratory: A cow's respiratory system works just like that in a human's. A cow has the same anatomical and physiological features of the respiratory system as a human and the functions the same way. A cow breathes in oxygen, the inhaled air travels down the trachea to the bronchial branches all the way to all the alveoli. The alveolus contains capillaries that contain deoxygenated blood. Carbon dioxide is exchanged for oxygen, making the blood newly oxygenated, and the carbon dioxide is pushed from the alveoli to the bronchioles and bronchi, up through the trachea and exhaled outwards. The diaphragm helps with the actions of inhaling and exhaling as well. Muscular: Muscles are joined at both ends to the bones. The muscles are the meat of the body and when they contract (shorten) or relax (lengthen) they make the bones move.

Anatomy Cont. Nervous: The bones of the skull and backbone protect the soft brain and spinal cord. Messages pass from the various parts of the body along the nerves to the brain. The brain sends a message back telling the different parts of the body what to do. The brain controls the body. Skeletal: This system consists of the bones and the muscles (meat).The bones form the skeleton which is the framework within the body. It carries weight and supports the body. Muscles are joined at both ends to the bones. The muscles are the meat of the body and when they contract (shorten) or relax (lengthen) they make the bones move. Circulatory: The organs of the circulatory system are the heart and the blood vessels (tubes). The heart is found in the chest cavity. It is a muscular pump which sends blood around the body. The blood vessels which carry blood away from the heart are called arteries. Blood returns to the heart in veins. Joining the arteries and veins is a fine network of small tubes called capillaries. The capillaries pass through every part of the body.

Production Techniques Pregnant cows large and in charge. Their number one job is to have a healthy baby around 9 months after they get pregnant (just like people). On a beef cattle farm, the calves will stay with their moms until weaning, around 4- 6 months old. If a bull calf is going to be castrated, this usually is done at just a few weeks of age. If a bull calf is going to be raised for meat, it is essential that it is castrated. Typically, a heifer is bred when she is around 15 months old, which means she will have a baby when she is around 24 months old. By this time, she has grown to full size and is capable of giving birth and taking care of a calf. Calves that are destined to become beef can be raised in one of two ways, grain-fed or grass-fed. Once heifers and steers are finished, whether they are grain-fed or grass-fed, they are sent to a slaughter facility to be humanely killed and butchered into the cuts of meat that you find in your grocery store.

Meat Production Non-Natural/Natural Fed: Angus cattle have to be in the pasture eating grass, so that they can get good meat onto them and good fat as well. Veal: Veal is the meat of young cattle (calves). Though veal can be produced from a calf of either female of male or any breed, most veal comes from male calves (bull calves) of dairy cattle breeds. Generally, veal is more expensive than beef from older cattle. Newborn calves are given a varied amount of time with their mothers, which can be anything from a few hours to a few days. Free-raised calves are raised alongside their mothers, and always have access to their mothers' milk. Veal calves are slaughtered at 16-20 weeks of age unable to walk to slaughter as their muscles are severely underdeveloped.

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Meat Cuts "Cow." Recipes Wiki. N.p., n.d. Web. 10 Feb. 2015.

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