Beef cattle are fattened up before slaughter because it not only increases muscle mass which makes for larger steaks and more meat made available, but marbling, taste and tenderness through increased fat deposition within the muscle tissue. Beef which is too lean is often too tough and stringy, and even too strong a beefy flavour for some who prefer their meat to be more bland.
The feeding of grain to cattle is unique to the United States. Americans and an increasing number of international consumers have developed a taste for American grain-fed beef, as opposed to beef cattle fattened on grass only.
The sale of cattle that have been fattened and are ready to be butchered.
Feedlots have large corrals that contain a lot of cattle that are fattened before being sold to slaughter plants.
It is called an "Ox".
They are raised on either family farms or feedlots.
Jerseys are small, slow to mature and slow growth rate, and cows are prone to mastitis, ketosis and milk fever. Jersey steers can be fattened up for beef, but because of their slow maturity and growth rate, they are inefficient at being grown for beef unlike the real beef cattle are, and have much higher cutability than beef breeds like Angus or Charolais do. Jersey calves also need intensive management in order to live and survive; they cannot survive in an extensive-type operation where they only have their dams to defend them. In addition to this, Jersey cattle tend to do much poorly on medium to poor quality forages than beef cattle do.
They raise cattle or beef cattle
Cattle are reared for milk and meat production.
They raise cattle or beef cattle
Salers are beef cattle.
Most cattle are called Brahman-cross cattle. However, there are various beef breeds that have been created from crossing Brahman with other beef cattle. These breeds are:Santa GertrudisBeefmasterDroughtmasterSenepolBrangusRed BrangusBrafordSanta CruzBarzonaBonsmaraAmericanCharbrayBrahmousinBralersSimbrahRanger
Cattle