Beef Facts - Resources & Directory

In all fifty states in the United States, cattlemen are conducting businesses. There are 800,000 individual ranches and farms scattered across the states that are responsible for nearly 100 million head of beef cattle . 80% of the cattle business is a family industry and has been in the same families for more than twenty five years and about 10% for more than 100 years. The largest single segment of American agriculture is cattle and beef production. Brazil and the United States are two of the top beef producing countries in the world. In 9 states, cattle outnumber humans: Idaho, Iowa, Kansas, Montana, Nebraska, North Dakota, South Dakota, Oklahoma, and Wyoming and Texas has the most beef cows.

The beef industry represents a major part of the economic activity in the United States economy. The total of gross cash receipts is $37.8 billion of cattle marketings which represents 22% of all agricultural marketings and 44% of poultry and livestock. Around 35 million cattle are slaughtered each year and only 20,526 of the cattle's were tested for mad cow disease. Downer cattle are cows that are weak and unable to walk. Only 9% of these downer cattle are tested in the United States to check for any neurological diseases compared to Japan and the European Union who are at 100%. These downer cattle are to be labeled as unfit for human consumption and should be sent to rendering plants to produce by products.

In 1997 the Food and Drug Administration issued a regulation that made it illegal to feed the protein from cows to other animals such as sheep, deer and other animals. Cattle that do not feed on pasture are put in to feedlots where they have about 125 to 250 square feet of room to be able to move and are fed a scientifically formulated ration of 70% to 90% grain and have constant access to water. The cattle are separated into herds of 100 animals and live in these pens. The environmental factors involved are monitored and managed daily. At times the cattle may become in which a veterinarian will intervene to give treatment to the animal. Sick cattle are given antibiotics and moved from the rest of the cattle into a separate pen. Once the cattle have reached 18 to 20 months they are ready to be transported by a trailer to be slaughtered and packaged.

Packing plants have several interventions in place in order to decrease and try to eliminate potential food safety concerns. The USDA inspectors make sure that the correct slaughter practices are taking place. Food safety and carcass grading are also what the inspectors must oversee. Beef producers must always be aware of what is in demand by looking at the demand of types of meats that are sold in the beef section of supermarkets. There has been a higher demand for leaner meats so the beef cattle are much leaner now than it was about a decade ago. The consumers have a variety of choices since beef producers provide consumers with grain-fed, grass-finished, certified organic or natural beef they desire.

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	Beef Facts - Resources & Directory In all fifty states in the United States, cattlemen are conducting businesses. There are 800,000 individual ranches and farms scattered across the states that are responsible for nearly 100 million head of beef cattle . 80% of the cattle business is a family industry and has been in the same families for more than twenty five years and about 10% for more than 100 years. The largest single segment of American agriculture is cattle and beef production. Brazil and the United States are two of the top beef producing countries in the world. In 9 states, cattle outnumber humans: Idaho, Iowa, Kansas, Montana, Nebraska, North Dakota, South Dakota, Oklahoma, and Wyoming and Texas has the most beef cows. The beef industry represents a major part of the economic activity in the United States economy. The total of gross cash receipts is $37.8 billion of cattle marketings which represents 22% of all agricultural marketings and 44% of poultry and livestock. Around 35 million cattle are slaughtered each year and only 20,526 of the cattle's were tested for mad cow disease. Downer cattle are cows that are weak and unable to walk. Only 9% of these downer cattle are tested in the United States to check for any neurological diseases compared to Japan and the European Union who are at 100%. These downer cattle are to be labeled as unfit for human consumption and should be sent to rendering plants to produce by products. In 1997 the Food and Drug Administration issued a regulation that made it illegal to feed the protein from cows to other animals such as sheep, deer and other animals. Cattle that do not feed on pasture are put in to feedlots where they have about 125 to 250 square feet of room to be able to move and are fed a scientifically formulated ration of 70% to 90% grain and have constant access to water. The cattle are separated into herds of 100 animals and live in these pens. The environmental factors involved are monitored and managed daily. At times the cattle may become in which a veterinarian will intervene to give treatment to the animal. Sick cattle are given antibiotics and moved from the rest of the cattle into a separate pen. Once the cattle have reached 18 to 20 months they are ready to be transported by a trailer to be slaughtered and packaged. Packing plants have several interventions in place in order to decrease and try to eliminate potential food safety concerns. The USDA inspectors make sure that the correct slaughter practices are taking place. Food safety and carcass grading are also what the inspectors must oversee. Beef producers must always be aware of what is in demand by looking at the demand of types of meats that are sold in the beef section of supermarkets. There has been a higher demand for leaner meats so the beef cattle are much leaner now than it was about a decade ago. The consumers have a variety of choices since beef producers provide consumers with grain-fed, grass-finished, certified organic or natural beef they desire.