Animal Science 232 - Beef production cycle

What is the meaning of a “segmented industry” in animal agriculture?

Different phases of operation are under different owners

What are the three phases of the beef industry?

1. cow/calf

2. backgrounding or stocker

3. finishing

Cow-calf goal output

Weaned calves

Cow-calf operation target weight

400-750 lbs

Cow-calf operation target age

6-10 months

Stocker/backgrounding goal

yearlings

stocker/backgrounding target weight

600-850 lbs

stocker/backgrounding target age

12-18 months

Feedlot/finishing goal

cattle finished to market weight and sold for slaughter

feedlot/finishing target weight

900-1450 lbs

feedlot/finishing target age

18-24 months

cow/calf diet

• maximize use of pasture (especially for mature cow/dam)

• Hay silage, or haylage during winter (roughages)

• calves get milk from dam

cow/calf goal weight gain per day

1 to 2 lb per day from 4 months to weaning

stocker/backgrounding diet

• mainly forage, such as grass (grazing), and crop residue

• might include some hay, silage, and corn

• (mainly roughages)

stocker/backgrounding goal weight gain per day

1.5 to 2.25 lb per day

Feedlot/finishing diet

• high-energy diet (concentrates)

• corn, milo, oats

• Still need some forage

feedlot/finishing goal weight gain per day

3 lb or more per day

What is the formula for percent calf crop, PCC?

What is the desired PCC goal?

95% of higher

What is the formula for weaning percentage, WP?

What is the desired WP goal?

85% or higher

What are the three main times to BCS beef cows?

1. Pre-breeding

2. 90 days before calving and at weaning

3. Calving

Pre-breeding goal BCS

5-7

90 days before calving and at weaning goal BCS

6-7

Calving goal BCS

6-7

What are the six BCS points?

1. Ribs

2. Back

3. Hooks

4. Pins

5. Tailhead

6. Brisket

BCS

Body condition score: subjective assessment of fat and muscle distribution (energy stores)

What is the BCS scale for beef cattle?

1-9

BCS - what do you look for?

Be systematic and practice

1. can you see the bone?

2. is there a lot of muscle?

3. is there a lot of fat cover?

BCS assessment general/before looking at points

1. difficulty walking?

2. mobility impaired?

BCS - ribs

1. noticeable ribs?

2. All of 12th and 13th ribs?

3. firm pressure?

BCS - hooks and pins

• spongy fat deposits?

• sharp and bony?

BCS - tailhead

• Spongy fat deposits?

• Sharp and bony?

BCS - back

• noticeable spine?

• firm pressure?

BCS - brisket

• fat in brisket?

• full?

BCS 1: emaciated

• all ribs and tailbone easily visible

• shoulder, back, hooks, and pins are sharp to the touch

• no fat or muscling

BCS 9: obsese

• bone structure cannot be felt

• tailhead, hooks, and pins buried in fat

• animal’s mobility may be impaired by excessive fat

BCS 5: moderate

• 12th and 13th ribs not visible or barely noticeable

• spine is rounded, firm pressure needed to feel

• areas on each side of tailhead and fore-rib, behind shoulder, are starting to fill with fat

BCS 6: high moderate

• ribs not visible

• brisket has some fat

• firm pressure to feel backbone

• noticeable fat reserves on either side of tailhead and hindquarters

BCS 7: good

• cow appears fleshy and carries considerable fat

• firm pressure to feel ends of spinous processes

• spongy fat reserves over ribs and around tailhead

• fat in brisket