Download Table of Contents - Holtville FFA The Farmer in All of Us.

Table of Contents
Cattle Facts
Pg. 2
Carcass Quality Grades
Pg. 3
Breeds of Beef
Pg. 4
Judging Terms/Ideal Characteristics of Market Beef
Diseases/Insects/Parasites in Cattle
Pg. 6
Pg. 7
Parts of Beef
Pg. 8
Stomach Compartments
Pg.9
Beef Dictionary
Pg. 10
Not All Beef
FACTS
About 54% of the live weight of
cattle become beef. The rest is
made into other things suck as:
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Bone: Dice, teething rings, glue, gelatin, feed and Fertilizer.
Hide: Leather, facts and oils.
Gelatin: Marshmallows, gelatin desserts like Jell-O and photographic film.
Stearin: Chewing gum and candy.
Glycerin: Explosives and cosmetics.
Hair: Artist brushes and insulation.
Fats: Margarine, candles, antifreeze, paint and explosives.
Blood: Sausage, shoe polish and cancer research.
Signs and Temperature
Signs of a sick calf
 Poor appetite
 Temperature higher than normal 102.5 degrees F
 Droopy ears
 Rapid, noisy breathing
 Dry, Crusty or runny nose
 Gaunt gut
 Limping
 Patchy Haircoat
 Diarrhea
 Swelled, tight left side
Dressing % & Feed Conversion
Cattle average at 62% for dressing.
Cattle’s feed conversion is 6-7 pounds of feed to 1 pound of gain.
Cattle Breeding
Best Age to
Breed
Duration
15-24 12-18
months days
Repeats
Occurs After
Delivery
Time to Breed
after Delivery
18-21 28 days 8-12
days
weeks
Average Body
Temperature
Length of
Gestation
101.5
283
days
2
Carcass Quality Grades
Carcass quality grade is based upon an evaluation of the degree of marbling and degree of
maturity. Marbling and maturity factors cannot be accurately determined on live cattle. Live quality
grade is largely based on an evaluation of fatness. Finish is only slightly correlated with the degree of
marbling. The amount of finish is evaluated to predict marbling in everyday practice. It might be
concluded that high grading cattle have to be very fat. This is usually not the case. Only a moderate
amount of external fat is needed to ensure Choice of Prime grading cattle.
The Following are the five quality grades and their definitions.
 USDA Prime - Abundant marbling
 USDA Choice – Small, modest or moderate amount of marbling
 USDA Select – Slight amount of marbling
 USDA Standard – Trace amount of marbling
 USDA Utility- Practically devoid of marbling
USDA Quality Grades
Two primary factors influence the value of a beef carcass. One is the quality of the lean- those
characteristics affecting palatability, tenderness, juiciness, and flavor. This factor is identified by USDA quality
grades represented by the quality grade stamp. The other value-determining factor is the amount of salable meat.
This is identified by USDA yield grade stamp.
There are eight USDA quality grades for steer and heifer carcasses: Prime, Choice, Good, Standard,
Commercial, Utility, Cutter, and Canner. Cow carcasses are eligible for all grades except Prime.
Conformation is the shape or manner of formation of the carcass. Thickness in relation to length or
depth is a major indice of conformation. A carcass with Choice conformation is moderately plump and thick.
USDA Prime is the highest quality grade. Only steer and heifer carcasses are eligible for it, Quality is
determined on the basis of firmness of the lean and the amount of marbling in relation to the maturity of the
carcass. Generally, this is a youthful carcass and has moderately abundant marbling in the rib eye muscle. The
rib eye is also firm. Thus, is qualifies for the average Prime quality. If the carcass were from an older animal, it
would have to have more marbling to qualify for average Prime quality.
U.S. Choice is usually another youthful carcass. The rib eye muscle is light red in color and fine in
texture. Color and texture of lean are two factors used in determining the age or maturity of a beef carcass. More
mature carcasses have darker colored, coarser textured lean. Skeletal characteristics also indicate maturity. You
can see pearly white cartilages on the ends of the chine bones and bones that are soft, red, and porous. It would
also have rather round, narrow rib bones. These characteristics indicate youth in a carcass. With this maturity,
the moderate amount of marbling in the rib eye qualifies this carcass for average choice quality.
U.S. Good carcasses have less marbling in the rib eye than choice-only a slight amount. With this
degree of marbling, it qualifies for Good quality.
U.S. Standard grade is the typical young carcass. Only carcasses from young animals are eligible for top
four grades. The rib eye has only traces of marbling, which in relation to its maturity, is average or Standard
quality.
Yield Grade
Yield grade, or cutability, is a term designating the yield of trimmed retail cuts in a carcass. Factors used
in determining yield grade are fat thickness over the rib eye, rib eye area, percent internal fat, and warm carcass
weight. There are five yield grades – 1 though 5. Carcasses in Yield Grade 1 are leanest and have the highest
percent cutability while carcasses in Yield Grade 5 are the fattest and have the lower percent cutability. We
seldom see a Yield Grade 5 carcass because the industry has eliminated most of these due to excess fat.
The illustration shows Yield Grades 1 through 4. Note the square inches of lean meat in the rib eye area
and also the thickness of fat around the outside.
3
Breeds of Beef Cattle
o
Angus cattle originated in Scotland. This breed is black in color, the head is polled, and the hair coat is
smooth. Most Angus steers will marble well at 1,000 to 1,100 pounds. This breeds and also with the
large Continental European breeds.
o
Red Angus are similar genetically to Angus, but two genes recessive for color gives this breed the red
color. Red Angus is a breed developed in the United States.
o
Beefmaster was developed in the United States by combining three breeds – Hereford, Brahman, and
Shorthorn. Color is variable, but some shade of red predominates. Most are horned but polled
individuals also occur.
o
Brahman was developed in the Southern United States from humped cattle to India usually referred to as
Zebu. Cattle ranchers crossed animals of the Zebu breed with females of British breeds, and in 1924
selected the name Brahman and organized the Brahman Breeders Association. The Characteristic hump
over the shoulders comes from the Zebu ancestors. These cattle do well in hot, humid climates and cross
well with British and European breeds.
o
Brangus were developed in the United States – a result of crossing Brahman and Angus. Generally,
Brahman are larger than Angus and may have some Brahman characteristics such as surplus skin in the
dewlap and sheath, Brangus are black and polled.
o
Charolais were developed in France and are white or cream colored. Cattle of this breed are generally
larger then cattle of the British breed. Charolais crossbred steers are noted for gaining ability and
muscular carcasses. They are usually heavier than British breeds.
o
Chianina breed originated in Italy around the time of the Roman Empire, and is an exceedingly large
breed. Color is white with black nose, black tongue, black tail switch. Long legs are a breed
characteristic.
o
Galloway breed was developed in Scotland. Color is black, and the hair coat is long and wavy. This
breed is adapted to cold and moist weather conditions, because of the long hair coat. They are known for
hardiness and foraging ability.

Devon Cattle originated in western England. Color is dark red but the skin has yellowish pigment. Most
Devon cattle have medium-sized horns, although polled Devons are becoming more numerous. At one
time, this was considered a dual-purpose breed as most cows produce plenty of milk.

Hereford cattle originated in England. There are more Hereford cattle, including Polled Herefords, in
the United States that any other breed. Cattle of this breed are characterized by a red hair coat over most
of the body, with a white face, brisket, and belly. Herefords are popular as a straight breed but also are
successfully crossed with most other breeds.

Polled Herefords are similar genetically and in color pattern to Herefords. Animals having polled
characteristic were developed into a breed in the United States.

Limousin were developed in France and are characterized by a solid color of yellowish brown hair. This
breed is generally horned, but some polled animals are seen. Though not as large as Charolais, this
breed is noted for heavy muscling. They cross well with British breeds.

Main-Anjou cattle developed in France. Color pattern varies, but most animals are dark red with some
white markings. This is a very large breed and is used in this country mainly for crossing with cattle of
the British breeds. Cows are usually good milkers.
4

Santa Gertrudis cattle were developed on the King Ranch in Texas, and are a result of crossing Brahman
and Shorthorn. Color is cherry red, and both horned and polled cattle are common. Cattle of this breed
are lager than shorthorns and show increased skin about the neck, brisket, sheath, and navel.

Shorthorn cattle originated in Scotland. Color can be red, white, or roan. Cows of this breed are usually
good milkers, and most steers marble rather easily. This is a popular breed for crossing, especially with
Herefords. There is also a polled Shorthorn breed, but the polled gene is about the only characteristic
different from shorthorns.

Simmental cattle are native to Switzerland but have been widely exported throughout the world. This
breed evolved as a dairy and beef breed, so cows are noted for milk production. These cattle usually
have a reddish colored body with a white face and some white spotting over the body. This breed is
popular for crossing with British breeds and gives increased size to crossbred steers.
5
Comparative Terms for Judging Beef Steers
Good Judges use comparative rather than descriptive terms negative terms are listed in Italics.
Frame and Growth
Growthier
Longer framed/ shorter framed
Stretchier
Wider based/narrower based
General Appearance
Stronger topped/weaker topped
Smoother shouldered/courser shouldered
Higher volumed
Deeper ribbed
Carcass
Higher ratio of lean to fat
Hang higher-cutability carcass
Greater chance to grade choice
Heavier muscled/lighter muscled
Muscle
Thicker, meatier/narrower
Heavier boned/lighter
Heavier muscled through stifle
Expressively muscled/softer, fatter
Condition
Leaner, Trimmer/fatter
Leaner brisket/heavier brisket
More correctly finished
Lead in granting terms
However, I will grant…
On the other hand…
I did recognize that…
Admittedly…
Characteristics of an Ideal Market Steer
6
Diseases in Cattle
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Bloat in cattle is a digestive disturbance, with accumulation of gasses in the rumen. It causes discomfort;
in acute cases, death may occur in a matter of minutes.
Blackleg is an infectious disease caused by bacteria that live in the soil. The soil on many ranches
harbors this organism, and when conditions are right, cattle become infected. The onset is sudden, and
most affected animals die. Lameness with severe depression is a sign of this disease.
Brucellosis (Bang’s disease) causes abortion and some sterility in cattle, and Undulant Fever in people.
Footrot in cattle is an infection causing lameness due to swelling, inflammation, and decaying tissue.
Rough footing is likely to cause foot injuries in cattle. Injured feet, plus mud and filth, make ideal
conditions for the spread of foot rot.
Pneumonia (Shipping fever) is a respiratory disease common in cattle. A number of factors influence an
outbreak of pneumonia. Stress, plus viral and bacterial infections, usually contribute to the problem.
Ringworm is a fungus infection easily recognized by rounded, light spots (often referred to as (“dollar
spots”) of hair. The hair begins to disappear. Ringworm is highly contagious; infected areas itch,
causing animals to rub. Infection is spread from animal to animal, or from infected quarters and
equipment.
Scours (diarrhea) in young calves is common and can be caused by a number of conditions. Consuming
excess amounts of milk will cause some calves to scour.
Warts are skin growths caused by a virus infection. They are contagious to men and animals. Daily
applications of castor oil or other oily based materials may cause warts to disappear. Wart vaccines are
often effective on beef animals.
Insects and Parasites
Flies not only bite and suck blood; they are also a tremendous annoyance to cattle. As a result, cattle
spend considerable time in shade or in places of protection, and don’t graze or eat normally, which causes poor
performance.
There are several types of flies. The stable fly and horn fly are most common, but there are others such
as the horsefly, heel fly, and of increasing concern, the face fly.
Adult flies multiply in wet, dirty places such as manure piles. Elimination of such breeds areas is the
first step in control, while spraying cattle and buildings regularly with recommended chemical insecticides will
enhance control.
Face flies are difficult to control and may require application of spray or dust/powder every 3 to 5 days.
Individual animals can be treated by dusting with 3 percent ciodrin or 1 percent Co-Ral. Chemicals may be
purchased at a farm store.
Self-applicating devices, such as dust bags or back-rubbers, are useful when treating large numbers of
animals. Read and follow recommendations and precautions when using pesticide chemicals to control insects.
Lice cause great financial loss to cattle producers. They do the most damage during the colder months.
Suspect the presence of lice when cattle rub excessively against fences, trees, etc., and when bare spots show up,
especially on the rump, rear quarters, neck, and shoulders. There will be a dark, “blackish” discoloration of the
hair, around the eyes, and muzzle due to large concentrations of lice. To eliminate lice, spray cattle thoroughly
before winter, using a power sprayer and a suitable commercial insecticide. Contact your country Extension
agent for recommendation. Two sprayings, 10 days apart, may be necessary. If lice appear in the winter,
spraying can be done when favorable weather permits, using an oil-base solution instead of water base.
Warbles (cattle grubs) are the maggot stage of adult heel flies. Though the heel fly does not bite or sting
in the process of laying eggs in the hair on the lower legs of cattle, it terrifies the animal causing it to run with
tail hoisted, seeking relief, It may run through fences, over cliffs, or become bogged down in a swamp. A
favorite type of relief is for cattle to wade into deep water and stand or seek deep shade for long periods of time.
The fly eggs hatch and the larvae penetrates the skin and migrate to the back of the animal where they
remain about 5 weeks before leaving the host and dropping to the ground, ultimately to become adult flies and
repeat the cycle. This is possibly the most destructive insect of all the pester cattle, for cattle perform poorly
when chased by the adult fly. Larvae are particularly damaging to carcass and hide. Breaking a grub under the
skin can cause an abscess and extreme shock.
FACTS
7
PARTS OF BEEF
Characteristics of an Ideal Beef Heifer
8
Stomach Compartments
The ruminant stomach consists of four distinct compartments-the Rumen, or “paunch,” as it is
commonly called; the Reticulum, or “honeycomb;” the Omasum, or “manyplies,” so called because of
the plies or folds; and the Abomasum, or “true stomach.”
The Rumen, at birth, is a very small organ round in the upper left area of the abdominal cavity.
According to research findings, it develops in a series of fairly definite stages. When the animal is
about 2 months old, the rumen descends from the upper left location to its normal position in a mature
animal. The reticulum and omasum grow and developed rapidly during this first 2 months period.
During the first 3 months, the rumen enlarges and develops physical characteristics found in the mature
animal.
In young ruminant animals, the abomasum is the only functioning compartments of the stomach.
Milk and other liquid materials pass from the esophagus to the abomasum through an esophageal
groove and the undeveloped omasal area. This process continues until the other compartments of the
stomach are developed and the young animal has started to consume more solid or dry
ESSENTIAL PARTS OF A RUMINANT STOMACH
An idea of the tremendous size of the ruminant digestive system is given in this example showing
capacities of the four compartments of the bovine stomach:
Rumen
Reticulum
Omasum
Abomasum
Total Stomach capacity
- 20 to 48 gallons
- 1 to 3 gallons
- 2 to 5 gallons
- 2 to 5 gallons
- 25 to 61 gallons
Ranges shown allow for different animal breeds and ages.
9
Beef Talk Dictionary
This is a Beef Talk glossary for you to use to increase your beef vocabulary.
See how many of these words your family knows.
A
Adhesive- A product used to groom cattle hair that is located on the legs, tailhead. A product that is
used to groom hard to manage hair.
Afterbirth- The placenta and often membranes associated with the fetus that are expelled from the
uterus at calving.
Auction- Process where cattle are sold to the highest bidder.
Auctions- A sale where bids are received and the animal is sold to the highest bidder
Auctioneer- The person who verbally does the selling of the animal.
Average daily gain- Pounds gained from a starting point to and ending point divided by the number of
days.
B
Backfat- Amount of fat over the animal’s back, usually measured at the twelfth to thirteenth rib.
Balance- Equal in width from point of shoulders to tailhead, even distribution of length in front,
middle and rear.
Barren- Referring to a sterile female.
Beef- Meat from cattle (bovine species) other than calves, meat from calves is called veal.
Birth weight- Calf weight taken at birth.
Birth weight (BW or B.Wt.)- Weight of the calf measured within 24 hours of its birth.
Blood Type- Used to identify parentage of beef cattle.
Bloom- Desirable condition of skin and hair.
Bovine- Refers to a general family grouping of cattle.
Brand- (1) Permanent identification of cattle, usually made on the hide with hot-iron or freeze
branding. (2) Process of branding.
Breed- Cattle of common origin and having characteristics that distinguish them from other groups
within the same species.
10
Breeder- In most beef breed associations, the owner of the dam of the calf at the time she was mated
or bred to produce that calf.
British breeds- Breeds of cattle, such as Angus, Hereford and Shorthorn, originated in Great Britain.
Broody- Shows the appearance of being a good mother cow.
Bull- Bovine male usually refers to male animals of breeding age.
Bullock- Young bull, typically less than 20 months of age.
By-product- Product made by further processing of leftovers after the primary product has been made.
C
Calf- Young male of female bovine animal under one year of age.
Calf crop- Number or percentage of calves produced within a herd in a given year relative to the
number of cows and heifers in the breeding herd.
Calve- Giving birth to a calf. Same as parturition.
Castrate- To remove the testes of male animals.
Colostrum- First milk given by a female following delivery of her calf. It is high in antibodies that
protect the calf from invading microorganisms.
Complete mixed ration- A feed where all ingredients are blended together with the exception of
water.
Concentrates- Any feed high in energy (usually grain); also refers to a protein feed.
Concentrate- Feed that is high in energy, low in fiber and highly digestible.
Condition- Level of an animal’s fatness which can be controlled by type and amount of feed.
Conformation- The shape and design of an animal.
Consumer- Any person who used a product or service.
Cool out- Reducing energy level of ration, usually after show season; using oats and bran to lighten
the feed.
Cow- Sexually mature female bovine animal that has usually produced a calf.
Crossbred- Animal produced by crossing two or more breeds.
Crossbreeding- Mating animals from different breeds. Utilized to take advantage of hybrid vigor
(heterosis).
11
Crude fiber- A percentage measure of the complex carbohydrate in feedstuffs for cattle.
Crude Protein- The content of nitrogen in a feed or animal tissue or excreta multiplied by a factor of
6.25 since most protein is 16 percent nitrogen, to provide an estimate of protein content.
Cud- Bolus of feed that cattle regurgitate for further chewing.
Cull- To remove an animal from a herd due to poor production, poor type of illness.
D
Dam- The female parent.
Deworm- Administering a product to an animal to prevent or destroy any worms it may have inside.
Digestible- The ability of an animal to obtain nutrients from a feedstuff.
Disposition- The temperament of an animal.
Dry matter- The portion or percentage of a feed that is not water.
Dual purpose- Used for both meat and milk.
E
Ear tag- Method of identification by which a numbered, lettered and/or colored tag is placed in the
ear.
Embryo- A developing organism in the very early stages following the joining of the sperm and egg.
Environment- The habitat in which an animal lives and grows.
European breed- Breed originating in Europeean countries other than England (these are called
British breeds); a larger dual-purpose breed such as Charolais, Simmental and Limousin; also called
continental or exotic breed in the United States.
Exotic breed- See European breed.
Expected Progeny Difference (EPD)- An estimate of how much better or poorer an individual’s
progeny will perform compared to the average of all individuals in the herd.
F
Feed Efficiency- Ability to get the desired output with the least expense of time, feed, labor or money.
Feeder cattle- Cattle that need further feeding for that period from weaning to finishing prior to
slaughter.
12
Feedlot- Enterprise in which cattle are fed grain and other concentrates for usually 90-120 days.
Feedlotsrange in size from less then 100-head capacity to many thousands.
Feedyard- Cattle feeding facility. Also called a feedlot.
Fertility- Ability of an animal to reproduce.
Finish- To fatten a market animal. Also, the degree of external fatness of such an animal. See
Condition.
Fitted- Describing an animal conditioned, trained and groomed for show or sale.
Forage- Vegetable material in a fresh(pasture), dried(hay) or ensiled(silage) state that is fed to
livestock.
Frame size- A measure of hip or shoulder height used to determine skeletal size of cattle.
G
Get- Calves sired by the same bull.
Grade animals- Beef animals that have one or both parents that are not registered and recorded.
Guaranteed analysis- The chemical listing of a feed that insures the contents of key nutrients like
crude protein.
H
Heifer- Young female bovine cow prior to the time that she has produced her first calf.
Herd- Group of cattle (usually cows) that are in a similar management program.
Herd sire- Principle breeding bull in a herd.
Hide- Skins from cattle.
Hindquarter- The back half of a carcass (beef), divide usually between the 12th and 13th rib, loin and
round.
Hooks- Hip bones.
I
Issues management- Handling, controlling or minimizing the effect of controversial questions
concerning beef cattle.
Inbreeding- Mating of related animals; close breeding or line breeding.
13
L
Leanness- Refers to the amount of muscle an animal has.
Legume- Any plant type within the family Leguminosae, such as pea, bean, alfalfa and clover.
Linebreeding- Selective breeding; sire and dam related; mild form of inbreeding.
Loin eye area- Area of the rib eye at the 12th rib; used in carcass evaluation to help determine
meatiness of carcass; same as rib-eye area.
M
Marbling- Flecks of intramuscular far distributed in muscle tissue. Marbling is usually evaluated in
the rib eye between the twelfth and thirteenth ribs.
Market weight- The weight of the animal when sold for processing.
Maternal milk- Expressed in pounds of calf weaned, this EPD predicts an individual’s genetic value
for milk production.
Maternal weaning weight- An EPD which accounts of an individual’s genetic value for milk
production and growth.
Meat- Tissues of the animal body that are used for food.
Medicated- A feed that contains a medicine.
Milking ability- Amount of milk produced.
Motility- Activeness of bull’s semen as seen through microscope.
N
National Cattlemen’s Association- A national organization that takes part in legislation, research and
education for the beef industry.
Net energy- The total amount of energy received from digesting a feedstuff.
Nick- The production of genetically outstanding calves.
Nose print- An ink prink of an animal’s nose used for identification.
Nutrition- The result of taking in food to nourish the body and promote growth and body processes.
O
Omasum- The third compartment of the ruminant stomach located between the reticulum and the
abomasums. Often called the manyplies, it grinds feedstuffs into smaller particles and absorbs water.
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Open- Not Pregnant
Out of- Designating dam.
Ovulation- The process of releasing eggs or ova from the ovarian follicles.
Ovum- The female gamete or reproductive cell. Usually referred to as the egg.
P
Packing plant- Facility in which cattle are slaughtered and processed.
Palatability- The degree to which a feed is liked or accepted by an animal.
Parturition- The process of giving birth or calving.
Pasture Bred- Referring to cows serviced by bull in pasture.
Pedigree- An ancestral record, a genealogical tree.
Performance Data- Information that measures an individual’s performance in traits such as weaning
weight.
Performance Test- Measure of performance, usually on bulls to determine their rate and efficiency of
growth and carcass traits.
Pharmaceutical- Medicines used for preventing or treating disease.
Phenotype- An animal’s appearance or one of its traits; the way it looks or behaves as determined by
its genotype and environment.
Pin Bones- The visible portion of the pelvis; protrudes on each side of the rectum.
Planned Mating- A mating when the bull and cow are specially selected to mate.
Point of Balance- The point on the animal (the shoulder) that determines which way an animal will
move. If the handler stands behind it, the animal will move forward; if the handler stands in front of it,
the animal will move backwards.
Polygastric- Having many stomach compartments, like the ruminant animal.
Polled- An animal that doesn’t have horns because of its genetic traits.
Post Legged- An animal that has extremely straight hind legs.
Preconditioning- Preparing young cattle at or shortly after weaning prior the shipment to feedlot.
Preparation Method- A method to cook meat; such as broiling, braising, grilling, simmering, stir
frying and roasting.
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Prepotency- Ability to transmit individuals traits to offspring.
Primal Cut- The first cuts that a beef carcass is broken into. Examples are the chuck, loin rib and
rump.
Processing Plant- A location where beef carcasses are broken down into wholesale and retail cuts.
Progeny Test- Evaluation of the offspring of sires to determine a sire’s ability to transmit heritable
traits such as gainability, meatiness, conformation and congenital abnormalities.
Protein- Compounds of many amino acids that contain carbon, hydrogen, oxygen, nitrogen and
sometimes sulfur. They are an essential part of all living organisms.
Pure Bred- Animal eligible for registry with a recognized breed association.
Quality Grade- The grade that is determined by an USDA inspector. It is determined by the amount of
intramuscular far (marbling) and the age of the animal.
R
Ratio- A measure of the performance of calves in relation to the other calves in their herd or group.
Ration- Feed fed to an animal during a 24-hour period.
Reactor- Animal that shows a positive reaction to the test for bang’s disease or tuberculosis.
Recessive- A gene that can be modified or covered up by a dominant gene on the other chromosome
pair.
Red Meat- Meat from cattle, sheep, swine and goats.
Registered- Recorded in the herdbook of a breed.
Registration Number- Number assigned to each animal when registered.
Retail Cuts- Further subdivided wholesale cuts. These cuts are bought by consumers.
Reticulum- The second compartment of the ruminant stomach. Also called the honeycomb-texture
lining.
Rib Eye Area- A measurement in square inches of a cross section of the loin muscles taken at the
twelfth rib.
Rotational Crossing- The systematic rotation of heifer replacements from one breeding unit to a
succeeding unit for two or more rotations and utilization of purebred bulls of a different breed in each
unit.
Roughage- A type of feed ingredient consisting of the leaves and stems of plants that is high in fiber
content.
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Ruminant- Mammal whose stomach has four part- rumen, reticulum, omasum and abomasums. Cattle,
Sheep, goats, deer and elk are ruminants.
S
Safe-in-calf- Pregnant beyond doubt; usually reported after vet’s examination.
Scotch comb- A metal comb used for grooming beef cattle.
Scour- Persistent diarrhea.
Second Cross- Second-generation cross of two or more breeds.
Seedstock- Registered animals for establishing a breeding herd.
Service- The act of breeding.
Sex Chromosomes- A pair of chromosomes in animals that determines gender; one sex usually has
two of the same kind of sex chromosome in its cells while the other has two kinds. In mammals, that
female is XX and the male is XY.
Show Stick- A wooden or metal stick with a hook on the end to set the feet of the beef animal.
Shower halter- Usually a leather halter that has a chain that goes under the chin for animal control and
a leather lead strap. This halter is only used in the show ring.
Sickle hocked- Having crooked hindlegs.
Silage- Forage, corn fodder or sorghum preserved by fermentation that produces acids similar to the
acids used to make pickled foods for people.
SireSire Summary- Publication by a breed association that contains genetic trait information.
Slip Knot- A method to tie a halter in which pulling on the free end will untie the knot.
Social Order- The tendency of animals to behave in an order of social dominance.
Sperm- The male sex cell. Combines with the egg from the female to form a new individual.
Springer- Heifer or cow showing signs of advanced pregnancy; near to calving.
State Beef Industries Councils- Organizations that are producer run and funded. Responsible to
promote beef to consumers.
Steer- Bovine male castrated prior to puberty.
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Stockers- Steer or heifer calves run on grass before going to feedlot. Sometimes also referred to as
backgrounding.
Straightbred- Animal with breeding of only one breed.
Stringhalt- Tightening of tendons in rear legs.
Substance- Desirable combination of bone, frame and muscling.
Supplement- A feed or feed additive given to animals to provide nutrients such as protein, energy,
minerals or vitamins that were lacking in the basic ration.
T
Tattoo- Numbers and/or letters that are formed by puncturing and rubbing ink into the skin in the ear
or ears. Tattoos permanently identify the animals and indicate your of birth.
Testis- The primary sex organ of the male; the source of the male gametes and the male sex hormone.
Testosterone- A hormone produced by the cells of the testis that stimulates male sex drive, masculine
characteristics, development of the male reproductive tract and spermatogenesis.
Three-Breed-Cross- Crossbred resulting from the crossing of three breeds, such as an F1, or first
cross mated to a third breed. Also called a three-way cross.
Trait- Distinguishing quality or feature.
Traits- Characteristics of an animal that people use to evaluate.
Twist- Point between hind legs where thighs come together. Often an indicator sight for fat deposits.
Two-Breed rotation- Systematic crossing of heifers produced in a two-breed cross to a bull of one of
the parent breeds.
Type- Characteristics that identify or contribute to an animal’s usefulness for a purpose – beef, dairy,
dual purpose.
U
Udder- Encased group of mammary glands of the female.
V
Variety meats- Liver, brain, heart, kidney
Veal- Meat from calves (under 3 months of age). Veal typically comes from dairy bull calves.
Viscera- The internal organs and cavities of an animal.
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W
Weaning (wean)- Separating young animals from their dams so that the offspring can no longer
suckle.
Weaning Weight- Calf weight when taken away from the cow. (Normally 205 days of age)
Weight per day of age- Calculated weight of a calf of each day of its life.
Wholesale (primal) cut- Refers to a part of the animal where meat comes from. The chuck, rib, loin
and round are wholesale cuts for beef cattle.
Y
Yearling weight- Weight at 365 days.
Yield grade- A numeral value assigned to a carcass that signifies the amount of muscles the carcass
contains. The value ranges between one and five.
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