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Introduction to Beef

Introduction to Beef. Unit Map: Follow Along in your packet. WHAT ARE YOU LEARNING? ID breeds of economically important animals Husbandry and Mangement practices for Industrial animals. Know Understand Do!. Know Beef Types Basic Anatomy Management Practices. Understand

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Introduction to Beef

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  1. Introduction to Beef

  2. Unit Map: Follow Along in your packet WHAT ARE YOU LEARNING?ID breeds of economically important animals Husbandry and Mangement practices for Industrial animals

  3. Know Understand Do! Know Beef Types Basic Anatomy Management Practices Understand • Beef desired Characteristics • Internal and External Anatomy • Industry Steps Do • ID Breeds • Outline beef cattle production • Outline Industry model

  4. Key Learning: Beef Production Unit EQ: What are industrial animals and how do they help us? Concept Breeds and Types Lesson EQ: What are characteristics of beef breeds? Vocab Mothering Ability, Feed Efficiency Concept : Management and Industry Lesson EQ: How is the industry set up? Vocab Branding, Cow/Calf Concept : Anatomy Lesson EQ: How do we choose beef? Vocab Daily Gain, Marbling

  5. Youtube; Beef Commercial

  6. Essential Question • What is a breed?

  7. What is a breed? • The classic definition of a breed is: animals that, through selection and breeding, have come to resemble one another and pass their traits uniformly to their offspring

  8. Important Terms to Know A Mature Male is called a: Bull A Mature Female is called a: Cow The act of Giving Birth is called: Calving Gestation = 283 days A Castrated Male is called a: Steer An Immature Female is called a: Heifer

  9. Group Discussion Discuss in your small group and write down what you think a trait is. What traits do you think are important in identifying cattle breeds?

  10. What is the actual definition? After your in-depth discussion on traits, compare your ideas with the actual definition:A Trait is: a distinguishing characteristic within a specific breed of cattle

  11. Classification and Identification of Beef Cattle Breeds

  12. OBJECTIVES To be able to Classify Beef Cattle Breeds into Bos Taurus or Bos Indicus . To be able to Classify Beef Cattle Breeds into British, European. To be able to Determine or Give the Make up of Certain Composite Breeds. To Give the Attributes of Specific Breeds.

  13. Classification Why do we Need It We classify everything. Example Automobiles We Break them down into Cars and Trucks, How can we break them down even further.

  14. Classification Of Automobiles

  15. CLASSIFICATION OF BEEF CATTLE

  16. PUREBRED Recognized family line of an animal Unmixed Parents are standards of the breed Eligible for registration in a breed association

  17. CROSSBREEDING Definition: Mating of 2 purebred animals to form a cross. Crossbreeding is used to emphasize, extract, and design desired traits or characteristics that are reflected in the offspring. The offspring of crossbreeding, is known as a crossbred.

  18. Popular BRITISH BREEDS OF BEEF CATTLE Hereford Black Angus Shorthorn

  19. Popular EUROPEAN BREEDS OF BEEF CATTLE Simmental Charolais

  20. Popular ZEBU BREEDS OF BEEF CATTLE Grey Brahman

  21. BOS TAURUS BEEF BREEDS BRITISH / EUROPEAN

  22. Hereford • Originated in England • Red with white points • Horned usually • Known for pink eye Bos Taurus / British Breed Classification

  23. Black Angus • Native to Angus (near Scotland) • Most popular beef breed in the US • Always black in color • Can produce Red Angus • Known for Marbling Ability Bos Taurus / British Breed Classification

  24. Shorthorn • Originated in England • White to red in color • Roane Color, very popular for show heifers. Bos Taurus / British Breed Classification

  25. Simmental • First recorded in Switzerland • Large body mass • Light red to dark red with white points • Known for Maternal Characteristics Bos Taurus / European Breed Classification

  26. BOS INDICUS BEEF BREEDS ZEBU

  27. Brahman • Developed in the United States • Breeds from India used • Light gray or red to black • Known for Mothering Ability Bos Indicus Classification

  28. Africander • Native to South Africa • Usually red • Long horns

  29. Composite/Cross Breeds: Increase Hybrid vigor • Brangus • Angus + Brahman • Beefmaker • Hereford + Simmental • Black Baldie • Hereford + Angus • Braford • Brahman + Hereford

  30. Activity Design your own breed! Complete your worksheet with designing your own beef cattle breed Complete Beef Crossword Puzzle when finished

  31. Beef Crossword

  32. Review Of Beef Cattle Classification Cattle are Classified into Two Groups The Bos Taurus Classification includes what two Groups? What are some Breeds Attributes?

  33. Beef Anatomy

  34. Warm Up • A cows horns are called : • A Cow, A Chicken, A Horse and A Dog all have THIS anatomical part in common. What is it?

  35. Objectives Review basic cattle anatomy both gross and digestive Identify location of cuts of meat on a beef animal

  36. Essential Question Name 4 different cuts of meat you can find in the grocery store.

  37. Review: Remember Dairy Anatomy?

  38. Rumen • Largest of 4 compartments • Its Job :FERMENTATION • Continuous mixing and moving • Anaerobic environment/Diverse bacterial pop. • Breaks down fibrous feed in volatile fatty acids • Papillae lining • Nonfunctional at birth , shunted off

  39. Reticulum • Feed boluses come from here • Honeycomb appearance • Its Job : REGURGITATION • Regurgitation from rumen to mouth • Expulsion to omasum • Fermentation gases

  40. . Omasum • Many folds • Its Job: REDUCE • Reduces particle size • Absorb some water, minerals Why would you reduce particle size?

  41. . Abomasum • “True Stomach” • Glandular , meaning it secretes • Does your stomach excrete anything? Why ? • Its Job: DIGESTION • Begin digestion here • Feed leaves abomasum and enters the small intestine where further digestion takes place • Feed leaving abomasum is high in water content • Why do you think this happens?

  42. How does this all work? http://www.youtube.com/watch?v=iU4UbaQMNig

  43. Beef Meat • The meat from mature bovines that are generally over 12 months of age • Remember that Bovine = Cow!!

  44. Cuts of Meat

  45. In Your Freezer Chuck Brisket Ribs Sirloin Joint

  46. Food Safety in the Beef Industry FDA: Monitors use of animal drugs by the livestock industry FSIS: Inspects livestock and carcasses for meat safety

  47. Beef Meat Project • You will be assigned a cut of beef. • ON ONE PIECE OF PAPER (typed) • Part one photos: • One photo of your UNCOOKED cut of beef • One photo of your completed recipe • (EXTRA CREDIT) one photo of you cooking your recipe • Part Two: Recipe • Find a recipe on the internet that uses the cut of meat you were assigned. Include all directions and ingredients • Part Three: Food Safety • How hot must you cook the meat? How long must you cook the meat? Why this hot, and this long? What are food safety concerns when handling raw beef meat?

  48. Vocabulary Sheet Put your name and the date on the top. Define the following words: Brisket, Tenderloin, Chuck

  49. Beef Industry

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