![""](/web/20061229045855im_/http://www.agf.gov.bc.ca/aboutind/products/images/spacer.gif) |
|
|
Beef
WHAT IS BEEF?
Beef
is the meat of cattle. In this profile, we discuss how beef is
finished. Finishing is the final stage of cattle production. Two to
six months before animals are ready for market, they are sent to a
feedlot where cattle are fed a high protein and energy diet so they
will gain weight prior to slaughter.
WHERE IS BEEF PRODUCED IN BC?
The few feedlots in BC are located throughout the province.
Cow-calf operations, rather than feedlots, are predominant.
HOW MUCH BEEF DO WE PRODUCE?
BC
is a net importer of beef. BC produced beef accounts for less than
1/4 (~20%) of the beef consumed in BC In part, this is because
cattle are sent to Alberta feedlots to be finished before slaughter.
The reason this is done is that Alberta has a readily available
supply of feed grain. In total, about 45,000 head of cattle are
slaughtered in BC each year.
HOW IS BEEF PRODUCED?
About
2 to 6 months before an animal is ready for market it is sent to a
feedlot. A feedlot is an enclosed area where the cattle are fed high
energy food, mainly barley, oats, and wheat. The average feedlot in
BC holds about 400 head of cattle, but there are some large feedlots
which hold up to 5,000 animals. In other areas feedlots can be much
larger. Each animal will gain 1.3 to 1.8kg of weight a day. This
stage is called finishing the cattle. The meat will become marbled
with a small amount of fat which helps make beef juicy. The animal
is ready for market when it weighs about 227 to 272kg.
WHAT DOES BEEF LOOK LIKE WHEN I USE IT?
We
eat beef when we are eating steaks, hamburgers, prime rib roast or
beef sausages. We can also eat the liver, kidneys, heart, brain and
tongue. Beef is an excellent source of protein, the B vitamins,
vitamin A, iron, fat and zinc. Edible by-products from beef include
gelatin for marshmallows and ice cream and natural sausage casings.
The hides are tanned and used as leather in shoes, gloves,
jackets or sports equipment. Beef by-products are also used for
soap, cosmetics, buttons, photographic film, sandpaper, violin
strings and explosives. Pharmaceuticals that come from beef
by-products include insulin (for diabetes), epinephrine (for hay
fever and asthma), heparin (an anti-coagulant), thrombin (for blood
clotting), estrogen and thyroid extract.
WHAT HAPPENS AFTER THE BEEF LEAVES THE FARM?
Packing
plants send buyers to the feedlots to buy finished cattle. The
cattle are taken to a packing plant where they are slaughtered. Beef
is graded at the plant based on the age of the animal, quality of
the meat and the meat yield. In Canada, top grade beef is quite
lean. The carcass is then cut in two and sides of beef are sold to
grocery stores and butcher shops. In some cases the carcasses are
further processed and cut into portions that fit into a box. This is
called 'boxed beef'. Many of the large chain stores now receive
their beef in this form. The by-products, like bones and hides, are
sent to processing plants.
WHAT CHALLENGES DO BEEF PRODUCERS FACE?
One challenge that feedlot operators face in BC is that the high
energy protein feed is grown in the Prairies, therefore, we do not
have a ready supply (not a major grain producing area). This gives
the Prairie feedlot operators a comparative advantage in feed costs.
Many BC cow-calf operations send their cattle to Alberta feedlots.
WHO'S INVOLVED IN PRODUCING BEEF?
- Feedlot operator
- Slaughterhouse buyer
- Meat grader/inspector
- Meat packing plant packager
- Butcher
- Brand inspector
Interesting Fact About Beef:
Beef animals are ruminants and like all ruminants have several
stomachs. Ruminants swallow grass or other vegetation that people
cannot eat. The animal does not chew grass properly. It goes into
the rumen, one of the stomachs, where it is stored and broken down
into balls of cud. The rumen, which is the largest of the
stomachs, is a large fermentation vat. It is this feature that
allows ruminants to digest cellulose and convert it to a usable
product. When the animal has eaten its fill, it rests and
"chews the cud". The balls of cud are brought back up
into the mouth, chewed into a pulp and swallowed again. The chewed
food goes on through the other three stomachs where it is
digested. Other ruminant animals are dairy cattle, sheep, goats
and buffalo.
Contacts and other resources:
|