Elgin Veterinary Hospital, Bovine Division, Elgin, Texas Figure 10-8. Although large-animal vets schedule regular visits to examine and treat animals, animals must sometimes be transported to veterinary facilities for surgery or other specialized treatment. Here, Dr. Gary Warner is performing a complex orthopedic procedure on a bovine athlete (bucking bull). setting working with beef cattle. The following list of tips is not all-inclusive, but each point is important enough to remember when working with or around beef cattle. „ Cattle should be selected according to their intended use, the geographical area and environment in which they will be raised, and the breeder’s personal preference of the traits he or she wants to produce with the cattle. „ Maintain human contact with the beef herd to make it easier to handle cattle when necessary. „ Break young calves to lead at an early age if they are going to be exhibited in shows and fairs. „ Maintain the correct ratio of cows to bulls for breeding purposes. „ Provide sufficient access to clean water at all times and provide shelter from harsh weather conditions when possible. „ Use safe actions when working around cattle. Avoid situations that startle or frighten them and always employ enough help when needed. Cuts of Beef When beef cattle are harvested for meat, a beef carcass is cut into large primary pieces called primal cuts. The primal cuts of beef are chuck, rib, loin, round, brisket, plate, and flank, Figure 10-9. „ Chuck—primal cut from the shoulder and neck of beef cattle. Flavorful, but may be tough and fatty and contain excess bone and gristle. Cuts of meat from the chuck include: 7-bone roast, arm pot roast (bone-in/ boneless), blade roast, eye roast (boneless), eye steak (boneless), mock tender roast, mock tender steak, petite tender, shoulder pot roast (boneless), and top blade steak (flat iron). „ Have a good working relationship with a large-animal veterinarian to ensure proper herd health management, Figure 10-8. „ Purchase replacement cattle only from reputable breeders who maintain high herd health standards. „ Observe new animals introduced into the herd for possible diseases and parasites. „ Maintain clear, complete, and accurate records for calving, breeding, weaning, and vaccination. „ Monitor cows during calving, especially first-calf heifers, to minimize potential harm to or loss of calves and cows. Handling Cattle There is a great deal more information regarding breeding and handling of beef cattle than can be included in this chapter. Many of these concepts will be learned in other agricultural classes or in a real-world career 514 Principles of Agriculture, Food, and Natural Resources Copyright Goodheart-Willcox Co., Inc.