Cows that are too fat or thin often have birthing and lactating problems when the calf is ready to be born and begin suckling. Besides, the time a beef cow is dry and pregnant is when she doesn't need the high nutrient feeds like she would when she is lactating and needing to feed both her and the calf. Her energy and protein requirements are not to where weight gain and putting these nutrients into milk production is needed, so it's best to manage the condition (level of body fat) of your animals accordingly, depending on what their body condition is.
Normal-conditioned cows should have their weight maintained and not gain or lose much, if at all. Fat cows need to be fed so that they can lose weight. This means more roughage and less grain. Thin cows, though, will need that extra grain or high-energy/protein supplement so they can get their weight up to par and be ready for the stressful and strenuous time that is put on their bodies when they go into labour and have to produce milk for their calves.
For the fatter cows, the fat deposits in the birth canal can make calving more difficult and a tighter space for the calf to fit through. Fat deposits in the udder also hinder the cow's ability to produce enough milk for the calf. Thin cows also have problems in calving time, but not because of fat deposits. Rather, they can easily tire during birth and not have enough energy to push out that calf. They and/or the calf can die if they are not helped as soon as possible. Thin cows will not experience the same level of milk production loss as with fat cows (although milk production is more compromised than with normal, "fit not fat" cows), but an increase in lactation requirements (more milk demanded by the calf) can "pull down" a cow, or rather force her to lose more condition than she can afford. In other words, her calf is getting fat while she continues to get thin. But, her calf can also have a lighter weaning weight than a calf from a normal-conditioned mom.
Thus, "control" in this question is subjective. It depends on the current body conditions of your cows, as judging their body condition score will determine whether control is indeed required or whether you will need to up the ante and get your cows up to par before calving, as well as breeding, so that you avoid any problems in the future.
Because if you don't control it it will be harder for the cow to birth or the calf will die
So,be careful with your cattle and give as much exercise a possible but not to much
A "full-grown" beef steer would be one that is around 18 to 24 months of age, right before it is slaughtered. His weight would typically be around 1400 lbs, though smaller steers, or ones finished on grass typically are lighter, around 1200 to 1300 lbs.
They don't alter the environment to get more beef per animal. It's the animals themselves that are altered or selected in order to produce more beef at slaughter. The environment really has little to do with the rate of gain and carcass weight of a slaughter steer or heifer.
The part of a cow that shredded beef comes from is the chuck roast. Shredded beef is also known as ground beef.
the average beef cow is 1,333lbs
If there is a label on the carcass that entails that it is an Angus beef product, and if there is a CAB (Certified Angus Beef) label on the package, then that tells you that the cut of beef is Angus. Without such labeling, you really wouldn't know what breed of bovine the cut of beef came from.
Lamb is not beef, it is lamb. Beef is from cow. Supposedly 8oz is an average weight for cuts of meat. :)
A side of beef (1/2 beef) is sold by the hanging weight. Hanging weight is the weight of the side before it is trimmed and cut. The typical approximate hanging weight of a side of beef is 300 lbs = 4,800 ounces.
Fat sozz beef
Yes, why not.
Yes.
A hard shell beef taco has 4 weight watcher points.
Which of the following is a critical control point when preparing a beef curry?
Yes.
3 oz. of cooked corned beef is 6 Points
3 oz. of cooked corned beef is 6 Points
Beef finishing is the process of feeding a high energy grain (usually corn) to beef calf until it reaches slaughter weight (about 1,000 lbs).
Raw beef will sink in water, however as it cooks it looses weight (mostly water loss) and as it looses weight it becomes lighter therefore it will rise and begin to float.