Beef Cattle Industry Overview

Beef Cattle Industry

• The UK beef sector is described.
• The annual management cycle of UK beef cattle is outlined.
• Importance of nutrition, body condition scoring and breeding management for the UK beef industry.
• Value of beef animals is estimated.
• Important husbandry protocols are described.
• Different types of beef production systems are detailed.
• Key components of beef cattle husbandry are described.

Learning Objectives

• Students should be able to describe the structure of the UK beef sector by the end of the lecture.
• They should be able to describe the annual management cycle.
• Students should be able to indicate the importance of nutrition, body condition scoring and breeding management.
• They should be able to estimate the value of beef animals.
• Students should be able to describe important husbandry protocols.
• They should be able to describe the different types of beef production systems.
• Students should be able to describe the key components of beef cattle husbandry.

Breed Distribution

• Black & White (and cross) cattle make up 34% of the beef eaten in the UK.
• Limousin and cross cattle represent 21% of the beef consumed in the UK
• Other breeds make up 8% of the UK beef consumption
• South Devon and Blonde D'Aquitaine and cross cattle make up 2%
• Hereford and cross cattle make up 4%
• Belgian Blue and cross cattle represent 5%
• Aberdeen Angus and cross cattle represent 7%
• Simmental and cross cattle represent 8%
• Charolais and cross cattle make up 10%
• Data available suggests 50% of consumed beef comes from dairy progeny.

Beef Production Sectors

• Pedigree breeding herds produce breeding bulls and high-value breeding stock for commercial beef and dairy herds.
• Commercial beef suckler herds produce young stock for slaughter.
• Young stock rearing units are responsible for raising calves to suitable weights for fattening.
• Fattening units house animals that are gradually transitioned onto a high concentrate diet, before slaughter.

Pedigree Breeding Herds

• Aim to produce breeding bulls and high-value breeding stock.
• Used in commercial beef and dairy herds to breed and rear animals for slaughter.
• Performance records of cattle used to calculate Estimated Breeding Values (EBVs).
• High EBV means better performing animals than average for the herd/breed.
• Accuracy of EBV based on availability of data/performance records for that individual animal.
• Index score of 100 equals breed average.
• Index of 130 and above means that animal is in top 1% of a given breed.

Available Beef EBVs

• Birth weight, Calving Ease, Maternal, Calving ease, Gestation length, Calving value, 200 day weight, 400 day weight, Muscle depth, Fat depth, Lean Beef Value, Scrotal circumference, 200 day milk.

Lifecycle of Dairy Cows

• Close-up cow, Pre-weaning calf, Weaned calf, Breeding heifer, Store animal, Fattening animal

Commercial Beef Suckler Herds

• Herds specifically for calf production.
• Typically use natural mating practices with bulls.
• Keep some calves as replacements for herd.
• Others are sent to fattening units.
• Aim is often to produce one calf per cow per year.
• Spring or autumn calving.
• Based on seasonal grazing.
• Calves weaned in Autumn (or Spring).
• Needs conserved forages, bedding.
• Calves weaned at turnout or over the summer.
• Systems need adequate labor during calving periods.
• Aim for a compact calving season.
• Easier calf management at same age.
• Hevier calves at weaning.

Nutrition of Beef Animals

• Feed costs constitute 75% of total variable costs
• Extensive use of grazing in the UK beef industry.
• Lower milk yield results in reduced output and inputs.

Nutrition of Growing Beef Animals

• Dry matter intake 2-2.5% of liveweight dependent on cattle type.
• Target daily liveweight gain 0.7-1.2 kg.
• Metabolisable energy 10.5 to 11.5 MJ ME/Kg DM

Nutrition of Finishing Beef Animals

• Dry matter intake 1.7 to 2.0% liveweight.
• Target daily liveweight gain > 1.3 kg.
• Metabolisable energy > 12 MJ ME/kg DM
• Starch and sugar > 20% in dry matter.
• Crude protein 12-14%
• Overall, feeding rations require to be tailored to each animal.
• Age at slaughter affects meat toughness.

Nutrition of Suckler Cows

• Dry matter intake 13-16kg.
• Energy (ME MJ/day) dependent on stage & individual cow.
• Minimum crude protein 11-12% in dry matter

Body Condition Scores

• BCS 3.0 assumed for winter feeding.
• Spring calvers lose .5kg/day in BCS across housing.
• Autumn calvers lose .25kg/day until calving and 0.5 kg/day after.
• BCS mid-season to aid identification of problem cows.
• UK cattle needs gaining 100kg (1BCS) in grazing season.
• Problems associated with too thin or too fat cows.

Carcase Grading

• Good conformation increases high-value lean meat.
• Double muscled breeds have an advantage.
• Over-fat carcases have higher feed and downgrading costs.
• Aim for EUROP grading (E, U, R or 3 or 4L)

Animal Cleanliness at Slaughter

• EC Regulations 853/2004 (H2), 854/2004 (H3) dictate cattle cleanliness standards.
• Dirty hides hinder slaughtering and pose unacceptable risks of contamination.
• 5 categories of hide cleanliness.

Injections Techniques in Cattle

• Proper technique is essential for safety & meat quality.
• Visible injection sites, Injection knots, Infected sites & Abscesses.
• 4.1% prevalence of UK carcases with injection issues.

Vaccinations in Beef Cattle

• Vaccinations against clostridial diseases, BVD, Leptospirosis and IBR.

Calf Surgical Procedures

• Castration is a common veterinary procedure performed on male livestock, primarily to prevent unwanted breeding and to improve meat quality. There are various methods of castration, including rubber ring application, also known as banding, which is a less invasive technique, and surgical or open techniques that involve removing the testicles through an incision. Each method has specific indications based on the animal's age, health status, and the farm's management practices.
• DEFRA codes of welfare regarding treatments to be performed
• Anaesthetic must be used for animals aged over 2 months.

Disbudding

• Chemicals or surgical methods for young cattle disbudding.
• DEFRA (Department for Environment, Food & Rural Affairs) has established welfare codes that provide guidelines for the disbudding of cattle. These codes emphasize the importance of minimizing pain and distress during the procedure. The guidelines recommend that disbudding should be carried out by trained professionals and under appropriate anaesthesia to ensure the animal's welfare is maintained. Additionally, it is crucial to monitor the animals post-procedure for any signs of distress or complications. Regular assessments and adherence to best practices in animal care are essential for maintaining high welfare standards during disbudding.

Young Stock Rearing Units

• Calves acquired from dairy sector.
• Young cattle have variable resilience and are at risk mixing.
• High risk of pathogen exchange due to mixing.
• Biosecurity very difficult to maintain.
• Rearing relies on biocontainment to combat issues.

Fattening Units

• Take young stock from suckler herds and rearing units.
• Cattle must be resilient to diseases.
• Husbandry and early disease detection minimizes disease impact.
• Chronic disease less relevant to cattle.
• Cattle have 4 main phases of feed; backgrounding, transition, growing, & finishing.
• Transition gradually from forage to high concentrate to reduce acidosis risk.
• Fibre often fed separately.
• Aim is to maximise the rate of liveweight gain, to maximise market specification.

This quiz covers the UK beef cattle sector, detailing the annual management cycle, nutrition, body condition scoring, and breeding management essential for the industry. Students will learn about the value of beef animals and important husbandry protocols, as well as the various beef production systems in practice. Enhance your understanding of the key components of beef cattle husbandry.