Archive for March, 2010
Cattle Industry History
Posted in: Uncategorized
Cattle Industry History
The following excerpts on the history of the cattle industry were pulled from the book ” Building the Beef Industry” written by Charles E. Ball. The book was commissioned to commemerate the Centennial Anniversary of the national association. Read the rest of this entry »
Cattle Farming – A Basic Guide
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Cattle Farming – A Basic Guide
by cattlefarmer on August 30, 2009
Cattle farming is potentially appealing to people who have the necessary land and resources to make it pay. Whether you’re planning on setting up an operation for organic cattle farming, dairy cattle farming or beef cattle farming, the industry of cattle farming is becoming progressively fashionable and lucrative. Cattle can be raised on land which has few other uses, such as areas of land which are unsuitable for any other crop except grass. There are a number of elements to look at and these include calving, inoculation and breeding. Read the rest of this entry »
BEEF CATTLE PART II
Posted in: CATTLE, FARMER, Farmers, cow
Beef cattle are raised for their meat. Cattle farms are very important to the world. We get veal, beef, hamburger, and hot dogs from beef cattle. Veal comes from calves and beef comes from older cattle. We also get leather, glue, soap, and medicine from them.
Cattle are raised all over the world. In India, people think cattle are holy so they aren’t killed or eaten there. Some kinds of beef cattle are Aberdeen, Angus, Brahman, Charolais, Herefords, and Polled Herefords. Farmers pick which breed they want to raise by the climate where they live. For example, some cattle can be raised in areas where there isn’t too much water. Read the rest of this entry »
Beef Cattle
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About Beef Cattle By Jason Chavis
Beef cattle are raised primarily for the production of meat and have a long history in the United States and around the world. They are distinguished from other cattle because they are not raised for dairy products. Beef is the name of the muscle tissue from the animal, although additional parts of the animal are frequently used.
Function
1. Beef cattle are primarily used for meat. It has come to be one of the principle sources of protein for the Americas, Australia and Europe as well as other parts of the world. The muscle of beef cattle is generally cut into roasts, steaks, ribs or ground into ground beef. Blood can be utilized for a variety of blood sausages. The heart, tail, tongue and tripe also can be eaten. The brain is usually not used in geographic areas of bovine spongiform encephalopathy, commonly known as mad cow disease. Bull testicles are also used, known in the United States as “Rocky Mountain oysters.” Read the rest of this entry »