Updated Ag Systems Certification Plus +

Cattle: Giving Birth Heifer Cattle: Young Female that has not given birth Bull Cattle: Intact Mature Male Cow Cattle: Mature Female that has given birth Steer Cattle: Castrated Male Natural Breeding breeding occurring via natural, sexual contact Artificial Insemination placement of semen into the uterus by a method other than physical sexual contact which improves the genetics of your herd without having to purchase another animal Embryo Transfer embryos are placed into the uterus of a female with the intent to establish a pregnancy Cloning process of producing genetically identical organisms Castration removing the testes to prevent unwanted breeding, leads to better meat quality and results in less fighting and aggressive behavior Surgical Castration testicles are removed using a scalpel or knife Elastic Banding bloodless method using rubber bands around the spermatic cord which cuts off blood supply to the testicles Burdizzo this method crushes the blood vessels which interrupts blood supply to the testicles Dehorning to remove or prevent the growth of horns to protect humans and other animals from being injured Identification Methods Hot Iron Branding Freeze Branding Ear Tagging Tattooing Beef Cattle Operations: Feedlot Final phase of the cattle production before the animals are sent to slaughter. Cattle are fed corn-based diet. When animals reach the proper degree of finish, they are sold to slaughter. Usually around 18 to 24 months, weighing 800 to 1500 pounds. Beef Cattle Operations: Purebred Purpose is to produce seed stock cattle. These cattle are used as the dams (female parent) and sires (male parent) of the calves that will be grown to market weight. Beef Cattle Operations: Cow-Calf Most calves produces are crossbreds from purebred parents of different breeds. They sell 500-600# 6-7 month calves. Beef Cattle Operations: Stocker Weaned calves are placed on pasture and fed a ration to allow for skeletal and muscular growth. Before calves are sold to a feedlot for finishing they must be physically mature. Grade A Milk The Grade of Milk that can be used for Fluid or Beverage Milk Grade B Milk The Grade of Milk that can only be used for Manufactured Dairy Products Class I milk is used in: Class of Milk used for Fluid Milk Dairy Processing: Standardization where the original fat content of the milk has been changed to make all the milk a standard milk fat percentage Dairy Processing: Pasteurization the application of heat to destroy pathogens (bacteria) in foods Dairy Processing: Homogenization breaking up the fat particles within milk and dispersing them uniformly Rotary Parlor