5. Common Cattle Feeding Cycle
Yearling Phase Growing Phase (Backgrounding) Finishing Phase
Calf Is Born
Wt. 60-120 lb
Calf Is Weaned
From The Cow
Wt. 400-600 lb
Calf Is Harvested
Wt. 1100-1500 lb.
Calf is finished
growing, begins
to build muscle
Wt. 700-900 lb
Age at processing is generally 20-30 months of age
0 5 10 15 20 25 30
Approximately 7-10 months Varies Greatly: 5-12 months
Nutrition from maternal milk and
grazing
Nutrition from grazing or low energy
grain diets
Varies : 4-6 months
Nutrition from high energy
grain-based diets
Age
(Mo.)
6. Grain–Fed Cattle
• Cattle Receive a diet of at least 50% grain for
a minimum of 100 days prior to processing
• Programs can specify either grain- fed (corn,
milo, wheat, etc.) or specify corn
• Delivers a more consistent and heavier
marbling
• Research indicates grain and corn-fed
delivers a consumer preferred taste
• Grain and corn fed cattle generally reach
market at a younger age, improving overall
tenderness
7. Grass–Fed Cattle
• Cattle receive at least 90% of their energy
needs from forages and maternal milk
through their entire life-cycle
• Forage can either be delivered through
grazing or from feeding dry forages in
confinement or a combination
• Meat is generally less- marbled and has a
distinct flavor
• Cattle may take more than 3 years to reach
market age
8. Common U.S. Breeds
Three general beef breed categories
• English Breeds
– Breeds originating in the English Isles
– Include Angus, Hereford and Shorthorn
– Most established in the U.S. in the late
1800’s
• Continental Breeds
– Breeds originating in continental Europe
– Include Charolais, Simmental, Gelbvieh
• Exotic Breeds
– Breeds from other areas of the world, or
that derive from crossing English or
Continental breeds
English Breeds
Continental Breeds
Exotic Breeds
9. Angus Breed
• Originated in Northeast Scotland
• Imported to the U.S. in 1873
• Known for marbling and yield
characteristics
• Easy to feed, un-demanding and
adaptable to diverse environments
• Requirements for marketing:
– Geno-type – traceable through breed papers
to breeding of more than 50% Angus
– Pheno-type- more than 51% black, and
exhibiting “Angus-like” characteristics
11. Beef Grading Overview
Not all beef is graded
Processors chose whether to have carcasses grade
“No-Roll”
Un-graded
USDA
Graded
Benefits:
• Potential Cost
Savings
Drawbacks:
• may vary greatly in
quality and yield
• may lead to
increased customer
complaints
Benefits:
• Greater
Consistency in
quality, presentation
and trim
Drawbacks:
• More expensive
• Seasonal quantity
shortages and price
fluctuations
12. USDA Quality Grade Factors
Primary Quality Factors:
•Maturity – Age of the animal at
processing
•Marbling- Amount of inter-muscular
fat
Secondary Quality Factors:
•Firmness
•Color
•Texture
14. Quality Grade- Marbling
• Marbling is the intramuscular
fat deposited within muscle
– closely associated with relative
juiciness, flavor and tenderness
• Select or higher delivers
acceptable eating qualities
15. Computer Vision System
The world’s most advanced
computer technology for sizing
and grading. This system is used
to measure ribeye muscle size
for consistent product yields
(which means uniform muscle
size) and “reads” the marbling
for reliable tenderness.
20. Change in Buying Habits
• Smaller Portions –
Price & Age of Customers.
• Fewer Beef Items
on the menu.
• Some cuts easier to cut.
• Food Cost Dynamics.
• Larger Cattle.
