1. Beef Cattle Introduction and Breeds
Mr. Lemmons

2. Characteristics of the Beef Industry
Grain-fed Beef – most widely produced and tends to be less expensive. The cattle spend most of their lives eating grass in a pasture before moving to a feedlot where they are fed a high-energy, grain diet.
Grass-finished Beef – The cattle are raised on grass pastures.

3. Characteristics of the Beef Industry
Certified Organic Beef –must be fed 100% organic feed and these cattle can not be given hormones to promote growth or antibiotics. *If antibiotics are needed they are not withheld but the animal must be permanently removed from the program.
Natural/Branded Beef – By definition, most beef is natural. According to the USDA “natural” may be used on a beef label if the beef does not contain artificial flavoring, coloring, chemical preservatives or any other artificial or synthetic ingredient. Producers raising cattle for beef marketed with a “natural” label may follow different production practices in order to brand their beef.

4. Characteristics of the Beef Industry
Segmented Industry
1. Cow/ Calf- commercial and purebred. They are the dictators of what's to come.
2. Stocker- Ranchers graze weaned calves until they weigh as much as 900 pounds, and then market them to the feedlots
3. Feedlot - Raises calves until they weigh 900 to 1,400 pounds and market them to packer operations
4. Packer - “enemy,” Take feedlot cattle, grade them, sent out as boxed beef.
5. Purveyor- distributor
6. Retailer - HEB, Kroger, Randalls
7. Consumer- $5-6+/ lb

5. Characteristics of the Beef Industry
Cow/ Calf – Ranchers produce the cattle for the stocker market or feedlot (commercial operation) or other breeding herds (purebred operation)
Texas = 13.6 million (ranks #1, makes up 14% of the total US beef)
Kansas = 6.57 million
Nebraska = 6.35 million
Feedlot-
1. Texas 2.6 million
2. Kansas 2.2 million
3. Nebraska 2.2 million
4. Missouri 2.1 million

6. Characteristics of the Beef Industry

7. Breed Selection 2 Main Factors Genetics Environmental 1. Genetics
Determine advantages, disadvantages, then market ability.
Certified Angus Beef (50% Black, typical beef type, no floppy ear or hump larger than 4”, carcass avg choice or better, yield of 3 or better)
Environmental
Geographical environment, management env. And personal preference

8. Breed Selection Production Criteria
1. Mature Size - will it fit the environment? Do not outgrow your environment.
2. Milk production - as milking ability increases, the nutritional requirements increase. (Ex. Simmental)
3. Muscle Amount - as we increase muscling, fertility rate decreases. (higher muscle results in distocia in males and females)
4. Sexual Maturity - age at puberty, when is the 1st ovulation
5. Management efficiency - easy keeper, foraging ability
6. Biological Specie- Bos Indicus vs. Bos Taurus

9. Bos Indicus vs. Bos Taurus
Humped Breeds
Advantages
Heat resistant
resistant to parasites
Disadvantages
less adaptable to cold
lower reproductive efficiency
Bos Taurus
Non Humped Breeds
Advantages
Cold resistant
higher repro efficiency
Disadvantages
heat tolerance low
susceptible to disease

10. Breed Selection British/ English European/ Continental American
Angus, Shorthorn, Red Angus, Hereford, Polled Hereford
European/ Continental
Simmental, Gelbvieh, Salers, Maine Anjou, Chianina, Pinzgauer
American
Brangus, Simbrah, Santa Gertrudis, Brahmousin, Beefmaster, Braford

11. Hybrid Vigor F1 have the most expression HV Calculating HV
The crossing of 2 totally different breeds.
We calculate HV to give us an idea of heritability of traits (such as markings, muscle, milk, reproduction)
F1 have the most expression HV
Calculating HV
(ww of offspring - Average ww of parents)/ average ww of parents *100 = %HV WW
ww= weaning weight (the weight at which an animal is taken off of the milk from mother)

12. Hybrid Vigor Example: Brahman Bull = 480 ww Hereford Cow = 500 ww
F1 Calf = 525
= 980/2 =490
( )/490 * 100 = 7.14%
7%HV
*If the ww of offspring is less than the wt. of the best parent- crossbreeding is pointless.
*High weaning weight is a plus- for any specie!

13. Hybrid Vigor Example: <<<TRY THIS ONE ON YOUR OWN>>>
Brahman Bull = 380 ww
Angus Cow = 400 ww
F1 Calf = 325
What is the % of HV?

14. English/ British Breeds

15. Angus Originated in Scotland Taurus solid Black or red Polled
Came to America in 1873
resistant to harsh weather
Early maturing

16. Hereford Originated in Hereford, England
Red with white head, legs, and underline
Purebred
Early maturing
Good tempered
1817 Henry Clay

17. Shorthorn Originated in England Red; red & white or roan in color
Originally used as a dual purpose breed for meat and milk
Sometimes called the Durham breed

18. Simmental Originated in Switzerland
Oldest breed of cattle in the world
Large, powerful breed
Brought to the United States in 1971
AKA: Fleck

19. European Breeds

20. Gelbvieh Originated in Germany Red in color, gold to rust
Dual Purpose breed, milk and meat
adaptable to broad range in climate
4 most numerous breed
Noted for superior fertility and mothering ability

21. Charolais Originated in France Traditionally white in color
Long bodied, large cattle
Heavily muscled
Coarse looking

22. Maine Anjou Originated in Northwest France
Dark red with white markings or black
Developed by crossing the Shorthorn and Mancelle breed
Bulls #
Name came from river valleys

23. Chianina Originated in West Central Italy
One of the oldest breeds of cattle
Draft animals
Tallest and largest breed of beef cattle
Short hair that is white to steel gray, black
Terminal breed
high heat tolerance

24. Brahman Originated in India Able to survive on very little, poor feed
Insect & heat resistant
Excess skin and large hump on back
White to gray, red to black
Sweat glands

25. Pinzgauer Originated in Europe Red and white Austrian name
good meat production
Certified Pinzgauers have a white top line and white bottom line

26. Salers Originated in South Central France Purebred milk and meat
Typically Horned, polled red or black available.
Depicted in cave dwellings 7k yrs ago.
Survive in rough rocky terrain and harsh damp climates
major contributor to American meat market

27. Belgian Blue Originated in Europe Red and Black Pide with Shorthorn
Taurus
White, blue roan, some black,
Double muscled
Beef and milk
late maturing, mild temper

28. Limousin Originated in South Central France Indicus Golden red
Sturdy and adaptable
Dual purpose meat and work
Butchers animal
Isolated breed, genetic interference is not a problem

29. American Breeds

30. Polled Hereford Registered American Breed, Iowa 1901
Red and White body, brisket and underside
Naturally horn-less
developed as an idea

31. Braford Originated in Florida 3/8 Brahman, 5/8 Hereford
White face with red body and red eye patches

32. Texas Longhorn Developed entirely by nature in North America
Known for its long horns
High fertility
Were near extinction in 1927

33. Santa Gertrudis Developed on the King Ranch in Texas
All Santa Gertrudis are descendants of the bull, “Monkey”
3/8 Brahman bulls, 5/8 Shorthorn cows
hair is long in cold climates and short in hot climates
Feedlot efficient

34. Brahmousin American 3/8 Brahman, 5/8 Limousin Purebred
Dark mahogany to light tan color
at least 1/4 Limousin And 1/4 Brahman to be recorded

35. Red Brangus Originated in So. Texas 3/8 Brahman, 5/8 Angus
developed in 30’s
Bulls breed till 10 yrs
Cows till 14 yrs

36. Simbrah Developed in humid areas along the Gulf Coast
3/8 Simmental, 5/8 Brahman
Known as “The All Purpose American Breed”
High fertility and Early maturing

37. Beefmaster Originated Lasater Ranch, American
1/4 Hereford, 1/4 Shorthorn, 1/2 Brahman
Brownish Red most common
6 essentials
Weight
Conformation
Milking ability
Fertility
Hardiness
Disposition

38. Brangus Originated in US 1932, USDA experiment station in LA.
3/8 Brahman, 5/8 Angus
solid black, can be red
calves are large
adaptable to all climates
good mothering ability
good feedlot efficiency