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| a female that has produced a calf |
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| a female that has not produced a calf |
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| a heifer that has calved once, dried up and is then fed for slaughter |
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| a young cattle (less than 1 year) of either sex |
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| weaned cattle that are run on grass or fed high roughage diets |
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| a management unit that maintains a breeding herd of cows and produces weaned calves for sale |
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| a cattle of either sex that is 1 to 2 years of age |
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| an animal that is a product of the crossing of two or more breeds |
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| those requiring more growth and/or fattening before slaughter |
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| beef cattle enterprise where cattle are placed in confinement, fed harvested feeds and fattened for slaughter |
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| enterprise that produces breeding animals for the commercial segment of the industry |
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| growing program for feeder cattle from time calves are weaned until they are on a finishing ration in the feedlot |
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| meat from cattle (bovine species) other than calves. Meat from calves is called veal |
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| Beef promotion and Research Act established in October 1986. Each time cattle are marketed, $1 per head is paid by the seller to the Beef Industry Council (BIC). Month is used in promotion, research, and education. Generates approximately $70 million per year. |
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| usually refers to size of cattle (large, medium or small). growth rate, milk production (high, medium, or low), and age at puberty |
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| refers to a general family grouping of cattle |
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| cuts of beef put in boxes for shipping from packing plant to retailers. These primal (round, loins, ribs, and chuck) and subprimal cuts are intermediate cuts between the carcass and retail cuts |
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| a specifically labeled product that is differentiated from commodity items by its brand name. Certified Angus beef is an example |
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| breeds of cattle, such as Angus, Hereford, and Shorthorn, originating in Great Britain |
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| young bull, typically less than 20 months of age |
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| number or percentage of calves produced within a herd in a given year relative to the number of cows and heifers in the breeding herd |
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| Wholesale cut (shoulder) of the beef carcass |
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| treatment of cattle by vaccination and other means prior to putting them in the feedlot |
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| Bolus of feed that cattle regurgitate for further chewing |
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| cattle feeders who provide facilities, labor, feed, and care as a service but they do not own the cattle |
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| European breed (continental breed or exotic breed) |
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| breed originating in European countries other than England (these are called British breeds); a larger dual-purpose breed such as Charolais, Simmental, and Limousin |
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| steers and heifers that have been fed concentrates, usually for 90-120 days in a feedlot |
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| fed cattle whose time in the feedlot is completed and are now ready for slaughter |
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| group of cattle (usually cows) that are in a similar management program |
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| animal between 19 months and 2 years of age |
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| unbranded animal, usually on the range |
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| rib and loin of a beef carcass. These primals generally yield the highest-priced beef cuts |
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| preparation of feeder calves for marketing and shipment, may include vaccinations, castration, and training calves to eat and drink in pens |
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| animal is over 1 year of age but under 18 months of age |
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| "Show List" or "Show Pens" |
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| slaughter cattle that are ready for the cattle feeder to "show" the packer buyers |
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| weaned cattle that are fed high-roughage diets (including grazing) before going into the feedlot |
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| meat from very young cattle (under 3 months of age). Veal typically comes from dairy bull calves |
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