Introduction to Beef Production Lesson 1 Introduction to the Beef Industry Answers

Lesson Plan

Beef Basics

Purpose

Students explain the importance of the beef cattle industry, including the products cattle produce, the production process from farm to plate, and how cattle tin can utilize and obtain energy from grass and other provender.Grades 3-v

Materials Needed

Activity ane: Snack Time

• Paper plate with grass and weeds
• Paper plate with pieces of beef jerky
• Chew Information technology Twice activity sheet, one per student
• 2 round magnets per student, i with pompom attached

Activity two: Beefiness By-products

• Items from the Beef By-products List

Action three: Pasture to Plate

• Beef Cattle in the Story of Agriculture by Susan Anderson and JoAnne Buggey
• Field Trip! Series Beefiness-Part 1 video
• Round Robin Q&A Cards

Vocabulary Words

bull: intact male cattle

byproduct: an incidental or secondary product fabricated in the industry or synthesis of something else

calf: a young moo-cow or bull

cellulose: the master component of dark-green plants like grass and shrubs; non digestible by humans just very nutritious to ruminant animals

cow: female person cattle

digestion: the procedure of breaking down food by mechanical and enzymatic action into substances that tin can be used by the torso

edible: suitable or safe to eat

heifer: female cattle that have never had a dogie

inedible: not possible or condom to swallow; not edible

rangeland: large, by and large unimproved department of land that is primarily used for grazing livestock

ruminant: an animal that uses a series of breadbasket compartments and chews its cud in order to assimilate constitute cellulose

Background Agricultural Connections

The average American consumes 55 pounds of beef each twelvemonth.¹ As a land, we devour nearly l billion hamburgers annually.² Non but is beefiness an of import part of the American diet, merely it as well plays a significant office in our economy. Beef cattle are raised in every state across the nation. Texas, Oklahoma, and Missouri rank as the states with the highest inventory of beef cattle.^three

Why such a loftier demand for beefiness? In addition to existence prized for its delicious sense of taste, beef provides many nutrients essential to the human diet. Humans need complete proteins with counterbalanced amino acids in gild to build musculus, fretfulness, and organ tissue. Animal proteins are one style to fill this nutritional demand. Beef is a good source of Nothing: zinc (a mineral that ensures proper functioning of the allowed system), fe (a mineral that helps red claret cells carry oxygen to body cells and tissues), and poly peptide (a nutrient that builds, maintains, and repairs body tissues); every bit well as B12 (a vitamin that promotes salubrious peel, nerves, and red blood cells).

Cattle are ruminant animals. Their four-compartment stomach allows them to graze pastures and rangelands, eating grass and plants (that humans are unable to digest) in areas where it would be difficult or impossible to grow other food crops. These grazing animals convert plant cellulose into high-quality food for humans. Because of this ability, likewise as their generally at-home and manageable demeanor, people have relied on cattle equally a food source for thousands of years.

In the United States, cattle were introduced in the early on 1500s, coming from United mexican states through Texas and California. The English later brought large numbers of cattle when they founded the Jamestown Colony.

Rangelands cover approximately 26 percent (about 587 one thousand thousand acres) of country beyond America. This land is generally also arid and mountainous to be suitable for tillage but can sustain grazing of domesticated animals when well managed. The pasture or range is one of the most important resources to a beef producer considering it provides the food and water that the animals demand at picayune cost and attempt. Producers are allowed to use public lands for grazing and work with the U.South. Forest Service or the Bureau of Land Direction (BLM) to ensure that the state remains healthy.

Typically, cattle are turned out to graze on their allotted country late in the spring. Mothers volition raise their calves on the open range throughout the summer. The producers volition go along a shut eye on their cattle, monitoring their growth and health during this time period. Sometime in the fall, the cattle will exist rounded up. At this point, the cattle that will be saved for convenance stock are separated from the cattle that will become into beef production. The breeding stock includes pregnant mothers who volition give birth in the spring and then be returned to the range to consummate the cycle all over over again.

Some of the animals designated for beefiness product will be sold to stockers (also chosen backgrounders). Stockers are cattlemen who enhance weaned steers and/or heifers until they are set to be sent to marketplace or to a feedlot. Most beef cattle will spend iv to half dozen months at a feedlot where they are fed a grain-based nutrition that helps them proceeds weight rapidly. During this "finishing phase," the cattle's wellness is monitored on a daily basis. When market weight is reached, the animals are sent to a processing facility. The boilerplate beefiness animal weighs 1,200 pounds (544 kg) and yields approximately 520 pounds (236 kg) of meat. While beefiness cattle are primarily raised for meat, they also provide valuable by-products such equally medicine, paint, adhesives, soap, cosmetics, detergents, and hundreds of other products. Including by-products, equally much every bit 99% of the animal is used.

Interest Approach - Engagement

1. Tell your students that there are two primary products that cattle produce. Enquire if they can tell you what they are. If they need a hint, tell them that both products autumn in the category of "food." (Cattle produce milk and meat)
2. Explain that there are different breeds or varieties of cattle just like dogs, cats, and other animal species. For example, some specific domestic dog breeds have special skills and abilities. Labradors and Pointers are good hunting dogs, Edge Collies and Heelers have instinctive animal herding skills, and Hounds are very skilled at tracking scents. Inquire your students if they recollect dissimilar breeds of cattle accept unlike traits or characteristics to brand them unique in producing either milk or meat. (Yes)
3. Explicate that humans take been selectively convenance cattle for desirable traits since they were first domesticated around 10,000 years ago. Some traits that are commonly selected include hardiness, temperament, and fifty-fifty appearance. Most modern cattle breeds have been specialized to efficiently produce either milk or meat (non both). Based simply on the pictures beneath, see if your students can guess which breed is typically raised for milk and which breed is typically raised for beef.

Procedures

Activity ane: Snack fourth dimension

1. Explain to the students that you accept a snack for them. Place a plate of grass and weeds and a plate of beef jerky on a tabular array. Instruct the students to line up behind their option.
2. Discuss their choices. Did anyone choose the grass? Why or why not?
3. Explicate that people don't usually eat grass because it contains cellulose that cannot be digested by humans.
4. Ask the students to brand a list of foods made with beef. Explain to the students that we take foods like steak, hamburgers, beef tacos, etc., because of grass. Discuss the fact that beef cattle graze pastures and rangelands. The cattle eat the grass and convert the constitute cellulose into beef.
5. Innovate the word ruminant to the students. A ruminant is an animal that has multiple compartments in its tummy. When eating, a ruminant chews their food to soften it, swallows it, and then regurgitates the food to its mouth and continues chewing. This is called chewing the cud or ruminating.
6. Ask each student to follow the digestive process of cattle using the Chew it Twice activeness sheet and their magnets. Utilise the pompom magnet to represent the cow's nutrient. The other magnet will magnetize the pompom magnet from underneath the paper and volition exist used to movement the "food" through the cow's digestive organisation.

Activity 2: Beef Past-products

1. Cull items from the Beef Past-products List to put on a tabular array. Tell the students that all of these items accept something in common.
2. Course groups of 4-v students. Have each group create ten "yes or no" questions in an attempt to discover what all of the items have in mutual.
3. Each grouping will take turns asking ane question each until 1 group is able to correctly state that all of the items are fabricated from parts of cattle. Explain that meat and milk are the master products that come from cattle. The items on the table are secondary products, also known as by-products.
4. Sort each item past which part of the cow information technology comes from and/or whether it is edible or inedible.

Activeness iii: Pasture to Plate

1. To help students understand how beefiness gets from the pasture to the plate, watch the video clip from the Field Trip! Series, Beef-Role 1 and read the volume Beef Cattle in the Story of Agriculture.

2. Download, print, and use the attached Round Robin Q&A Cards to review primal concepts from the moving-picture show and book.
3. Explain that the round robin begins with the teacher request a question. The correct respond is on one of the student cards. That student reads the answer followed by the next question on their menu. This procedure continues until all questions and answers accept been read.

Concept Elaboration and Evaluation

After conducting these activities, review and summarize the following key concepts:

• Cattle accept multi-compartment stomachs which allows them to obtain nutrients from grasses, something humans cannot do.
• Cattle are produced in many states across the U.Due south.
• Beef cattle are raised for meat. They produce hamburgers, steaks, roasts, and other cuts of beefiness.

Enriching Activities

• Visit the Interactive Map Project website and show the Beef Cow Inventory Map. Identify the top beef producing states and so discover where your state ranks in beef cattle inventory.

• Read the Beef eReader as a class or on digital devices. You may besides print student copies of the Beef Reader for each student or group of students to read.

• Play the My American Farm interactive game The Steaks Are High.

• Employ the short video A Cow's Digestive Organization to farther explore the unique aspects of a cow's digestive system that allow the animal to alive on a diet of grass and other plants.

System Affiliation

Utah Agronomics in the Classroom

Nosotros welcome your feedback. Delight have a minute to share your thoughts on this lesson.

Education Content Standards

Social Studies - Geography (GEOGRAPHY)

Geography Standard xv (Grades 3-four): How physical systems touch human being systems.

• Objective i   The physical surround provides opportunities for and imposes constraints on human activities.

Scientific discipline (SCIENCE)

3-LS4: Biological Development: Unity and Multifariousness

• iii-LS4-3   Construct an argument with evidence that in a particular habitat some organisms tin can survive well, some survive less well, and some cannot survive at all.

5-PS3: Energy

• 5-PS3-one   Use models to describe that energy in animals' food (used for body repair, growth, and move and to maintain body warmth) was once free energy from the sunday.

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Source: https://agclassroom.org/matrix/lesson/284/

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