ADSC 3600 Lecture Notes - Lecture 6: Angus Cattle, Dilution Gene, Gelbvieh
30 Jan 2017
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Beef Production: Lecture #6
1/30/17
Angus (most common breed in USA)
Originated in Scotland
Black and red
Polled
Moderate mature size
What’s the deal with Angus beef?
o CAB (certified angus beef)- largest branded beef product in USA
Probably better than other meats because it has certified parts to be labeled
CAB
o Has specific carcass requirements that help insure a high quality product
o Cattle only have to have at least 50% black hide to quality for CAB
There are many other “Angus” products that have very few requirements
Assorted fast food “Angus” burgers can come from numerous sources
o Ex: may have a black hide and that’s it
Hereford
From England
Red body with white face
Horned and polled
Moderate mature size
Strengths
o Hardy- range and cold
o Productivity in range conditions
o Good behavior
Weaknesses
o Low milk production
o Mature size and growth
o Susceptible to eye cancer
Shorthorn
From England
Red, white, and roan
Horned and polled
Moderate to large size
Maine-Anjou breeding
Strengths
find more resources at oneclass.com
find more resources at oneclass.com
o Milk production
o Mothering ability
o Good behavior
Weaknesses
o Reproduction
o Heat tolerance
o Issues with carcass cutting
Limousine
From France
Reddish-yellow (most in US are black)
Horned and polled
Strengths
o Very lean cattle (superior muscling)
o Moderate growth
o Carcass cutability
Weakness
o Fertility
o Milk production
o Carcass quality
*How did Limousin, Simmental, Gelbvieh… get to be black? When we started breeding, we must
have started with an angus cow (black).
Continental breeds imported to US in 1960s and 70s to make Angus, Hereford cross larger
and leaner
Imported bulls
Limousin bull X cow = ½ Limousin
o Lm X Lm cow = ¾ Lm
o Lm X ¾ Lm cow = 7/8 LM
o 7/8 – Purebred
o 100% - Full blooded
Charolais
From France
Solid white to cream
o White because they are homozygous for a dilution gene
Horned and polled
Large mature size
Strengths
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
What"s the deal with angus beef: cab (certified angus beef)- largest branded beef product in usa. Probably better than other meats because it has certified parts to be labeled. Cab: has specific carcass requirements that help insure a high quality product, cattle only have to have at least 50% black hide to quality for cab. There are many other angus products that have very few requirements. Assorted fast food angus burgers can come from numerous sources: ex: may have a black hide and that"s it. Strengths: hardy- range and cold, productivity in range conditions, good behavior. Weaknesses: low milk production, mature size and growth, susceptible to eye cancer. Strengths: milk production, mothering ability, good behavior. Weaknesses: reproduction, heat tolerance, issues with carcass cutting. Strengths: very lean cattle (superior muscling, moderate growth, carcass cutability. Weakness: fertility, milk production, carcass quality. When we started breeding, we must have started with an angus cow (black).
