A map of the US highlights areas of beef cattle production, featuring an image of beef cattle near the lower right corner.
According to the United State Department of Agriculture, the top five states in beef cattle production are Texas, Nebraska, Kansas, California, and Oklahoma.
Major segments of the beef cattle industry are listed as “Cow-calf operations, Stocker Operations, Feedlot operations,” accompanied by an image of a beef cattle near the upper right corner. The scene transitions to a flowchart illustrating the beef cattle production cycle accompanied by an image of a beef cattle near the upper right corner.
The major segments of the beef cattle industry include cow-calf operations, stocker operations, and feedlot operations. Each segment specializes in a stage of beef production.
Cow-calf operations produce calves. These are often family operations where production lasts from the birth of the calves until they are weaned. The calves are sold when they are about 6 to 8 months old, but the cows remain on the farm.
A series of images depict beef cattle in fields suitable for grazing.
Stocker operations use grazing to provide moderate weight gain for the animals. Weaned calves graze on pastures in stocker operations until they are 12 to 18 months of age.
Beef cattle are shown in a feedlot, consuming animal feed. The scene transitions to images of cattle herds living and roaming together.
Cattle from stocker operations move to feedlots where they are fed high-grain diets to increase fat deposits, thus increasing the quality of beef. The cattle are separated by size and genetics to increase efficiency and profitability.
Cattle stay together in groups called herds. Within the herd, animals tend to mimic the behavior of other animals, particularly to those closest to them. This means that herds move together as one entity, such as moving away from perceived danger. As cattle are herd animals, it is easy for disease or illness to pass from one individual to another.
An antibacterial vaccine for cattle is shown.
To prevent the spread of disease, ranchers implement regular vaccination and parasite control programs, as well as keep accurate records.
Images of a man cutting beef using a knife.
When beef cattle are harvested for meat, the carcass is cut into large pieces called primal cuts.
A chart illustrates types of beef cuts with beef cattle at the center, showcasing cuts related to different body parts. All cuts are highlighted on the cattle one after the other, transitioning to images of loin cuts and rib cuts.
The primal cuts make it easier to handle the meat and cut it into smaller cuts. These primal cuts include chuck, rib, loin, round, brisket, and flank. The loin is often thought of as where the most tender cuts come from, and the ribeye is thought of as one of the most flavorful. Loins are tender and flavorful because the muscle is flecked with pieces of fat.
A slide displays images of 12 cattle separated based on climate and disease resistance.
There are many different breeds of cattle. A cattle producer will select a breed based on a wide variety of factors such as climate tolerance, disease resistance, and potential for producing meat.
Cattle facing the camera.
If you are interested in working in the beef industry, you have many areas and careers from which to choose.
A forage specialist is seen seated at a farm, followed by a veterinarian treating a horse and a group of buyers standing near a cattle farm with notepads in hand.
You can be a forage specialist, study to be a veterinarian, become a buyer or manage your own herd.