The commercial beef cattle industry is one of the strongest agricultural industries in the United States of America. Since the late fifteenth century, cattle have dominated the North American continent, especially the United States. Much has changed, however, since their first arrival to America. Breeds have evolved and practices have improved. Possibly one of the only things that has not changed is the hard work, time, and effort that the American farmers and ranchers spend each day tending
The beef cattle industry is a way to make a lot of money, but only if you know how to play your cards. As most small family farms are being bought up by large commercial farms, it keeps getting harder and harder for the small farms to turn a dollar. Raising livestock is not for everyone, but it involves anyone who uses meat, milk, animal by-product, uses dog food, uses leather, and anything else to do with any animal. It takes years of learning, experience, and hard work to make a living in the beef
Abstract The profit of cattle production is based on feed intake and its use efficiency by animals. Beef cattle production is majorly suitable in grazing system because it needs lower nutrients than dairy cattle. However, the knowledge on matching feed supply and nutrient need of cattle on pastures is complex because cattle collect a diversity of feeds. The study on feed intake and factors influencing on it is important to make sure the maximum intake of cattle. As grasses and legumes are the main
Beef The production of beef produces requires a lot of energy and leaves a huge carbon footprint on planet earth. The process of producing beef goes far beyond raising cattle. It includes heavy water use, immense amounts of land to grow grain and/or corn, and requires an almost endless amount transportation. We have to consider not only the amount of land the cattle physically occupy, but also the amount of land used to grow the huge amount of food they require. To put it into perspective, the production
The Kentucky Cattleman’s Association Many people may ask, “What the heck is the Cattleman’s Association?” Normally, the first thoughts that fill people’s minds when they hear “Cattleman’s Association” are: farmers, cows, farms, rednecks, dairy, beef, steaks, hamburger, milk, and so on. Many of these “stereotypes” prove true and many not so much. My experience with the KCA (Kentucky Cattleman’s Association) may be limited, but its roots run deep in my hometown and my family. Although a great number
where cattle are fed grain to grow before being slaughtered, the conditions are terrible and horrifying. Cattle are confined to a limited amount of space and not allowed to roam freely. Also in these cattle growing yards, the risk of disease is much higher in these animals than out on the open range grazing on the grass. Beef critics say that there are no cattle breeds that posses the amounts of marbling present to make a good steak. It is a true statement to say that
choose? The answer is obvious. Most realize that Mad Cow Disease, i.e. Bovine spongiform encephalopathy, is a fatal disease that has been present among cattle populations in Europe over the past couple decades. In BSE, brain cells begin to die, forming sponge-like holes in the cow’s brain tissue. Evidence shows that consumption of infected cattle could correspond with the contraction of Creutzfeldt-Jakob Disease (CJD), a similar disease in humans. Although few people have been diagnosed with CJD
Is Beef Good for You? Whether we should eat Beef or not eat beef is the question that has been the subject of debate for decades. Some people say that beef is good for people and there are others who say it causes health issues. In reading many articles, there is a lot of misleading information out there about beef. Kerri Ann Jennings states that red meat is “Praised by Paleo Diet advocates and shunned by vegetarians, red meat certainly is a controversial food. And that controversy extends into
could make a box that would transform common materials into beef. It sounds strange, but that was the idea. The idea was that you could open the door, toss in some stuff, work the controls, and two hours or so later: out rolls some fresh beef. It sounds odd because we are taught that beef comes from cattle, not from a box of grass clippings and old sneaker insoles. But it really does make sense. Cattle use only a few materials when making beef: grass, air, water, sunlight. When they are digesting that
What If It Wasn’t Called Pink Slime? Lean Fine Textured Beef (LFTB); or its more common name in recent years, Pink Slime is becoming quite the hot topic. Questions are raised on whether the pink slime is safe for human consumption. The name alone has given it a pretty negative reputation. On top of whether or not pink slime is safe or not, another concern is what benefits, if any does it offer as opposed to other meat alternatives. Not different than any other story this one has two sides; although
Advertising Ruth Ozeki’s debut novel, My Year of Meats, follows a year in Japanese-American Jane Tagaki-Little’s life, during which she worked on a documentary series called My American Wife. The show aired in Japan and intended to promote meat, particularly beef, among Japanese households. In this novel, Ozeki very adeptly illustrates with her characters the relation between meat, women, and sexuality. Meat and its production, marketing, and consumption, is a key aspect that affects the depiction of most of
always fatal, it is not really much of a worry in the United States. There have only been four cases of mad-cow disease ever recorded in the United States. In every case, the United States Department of Agriculture has intervened and recalled tons of beef, 10,400 lbs. in the first case to be exact, in order to insure that the meat did not reach the plates of United States citizens. In Canada, however, there have been 19 cases of mad-cow disease. This differs considerably from that of the United States
Walking into a Subway or Chipotle restaurant and seeing the antibiotic free sign can lead some consumers to believe that these restaurants are making them healthier. However, is antibiotic free meat really a thing? Well actually it is, in order for any meat to be served at a restaurant it has to go through the United States Department of Agriculture or USDA regulations to secure a healthy and nutritious product for the consumer. The regulations the meat has to go through help to make sure that
Analyzing the Trade Dispute of Hormone-treated Beef *No graphs* As technology progresses, many issues arise about ethics, between progress and the repercussions society faces from that progress. In 1989, a trade conflict arose, that not only affected the economies of the world, but also arose health issues, that were neglected by the law as well as the World Trade Organization. The trade conflict that I am referring to is Europe’s ban of hormone-treated beef and the World Trade Organization ruling of
This report will be investigating the weight gain of feedlot and pasture fed cattle. Both beef productions have advantages and disadvantage but which will determine the greater weight gain? A feedlot is a type of managed animal feeding facility which is use to fatten cattle ready for slaughter. Feedlot Cattle generally spend 50 – 120 days in a feedlot which is around 10 -15% of their lifespan. Before Cattle are put into a feed lot they are first weaned from their mother at 8 months old and pasture
Certified Angus Beef? ________________________________________ Angus beef comes from Angus cattle, also known as Aberdeen Angus in most parts of the world. It is a breed of cattle developed from cattle native to the counties of Aberdeenshire and Angus in Scotland and is commonly used in beef production. But what is Certified Angus Beef, anyway? Angus beef is considered among the best. But Certified Angus Beef is on an entirely different level. It defines the standard by which all beef is measured.
intramuscular fat, intermuscular fat, and subcutaneous fat. Intramuscular fat is the most relevant as it determines marbling and affec... ... middle of paper ... ...t. Lusk, Jayson L., and John A. Fox. Regional Differences in Consumer Demand for Beef Rib-eye Steak Attributes. [Mississippi State, Miss.]: Office of Agricultural Communications, Division of Agriculture, Forstry, and Veterinary Medicine, Mississippi State University, 2001. Print. Micha, Renata, RD, PhD, Sarah K. Wallace, BA, and Dariush
The Evolution of Beef When you think of cattle, chances are you don’t think of them looking like this: This is “Ernie.” He was selected as the Grand Champion Hereford Steer at the 1948 National Western Stock Show and weighed a whopping 895 lbs. Or really even this: The Grand Champion Angus Steer at the 1985 Houston Livestock Show. Now, chances are you think of something that’s right in between the two. Like this guy right here: Meet “Big Boy” the Grand Champion Cross-Bred Steer at the 2016
that has parents and doctors concerned. Recently, a probable cause has been found linking beef and premature puberty together. Even though cattle producers say there is no direct correlation between premature puberty and the beef we consume, individuals are finding high levels of synthetic estrogen in the edible beef. This may be the reason young girls are becoming “women” at age eight. The dangers of eating beef with steroid injections may be the cause a wide range of health problems in humans. Although
and it was only a brief sentence that was spoken about it, but boy, what a sentence it was. It seems as though during the 1980s, to save money, Great Britain's ranchers began to feed grounded up dead animals (who have died from disease) to their cattle. Now isn't that disgusting? Not only was it disgusting, but cows are herbivores and basically altering their diet like that caused the Mad Cow Disease to develop. When symptoms of the disease started to show, well, the government banned the use