Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Beef/Steak Review
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="MikeC" data-source="post: 313635" data-attributes="member: 1604"><p>Turning Holsteins Into Humdingers </p><p></p><p>By Clint Peck Senior Editor </p><p></p><p>May 1, 2005 12:00 PM </p><p></p><p>That sea of Holstein calves in California's Imperial Valley is destined to be what's for dinner. With nearly a half-million head of Holsteins on feed at any one time, the region (including Arizona's Salt River Valley) has become an intriguing and integral sector of the nation's beef supply system. </p><p></p><p>"Please, don't make the mistake of calling them dairy calves," warns Patrick Hutchinson, a Brawley, CA, cattle production consultant. "The cattle that come out of these feedlots produce some of the best table beef you'll find anywhere in the world." </p><p></p><p>Within a short hop of Hutchinson's backyard lie seven cooperatively connected feeding operations that produce the lion's share of the region's fed calves. And, it's a bit ironic that a region that claims to be the 1940s birthplace of large-scale commercial cattle feeding has fine-tuned the science of feeding, processing and merchandising of Holstein beef. </p><p></p><p>Hutchinson says the advantages of raising beef in the Imperial Valley are the same as in the 1940s — a mild climate with an adequate supply of land and water, and proximity to a large, growing consumer base. </p><p></p><p>And, with California being the nation's largest dairy state, there's a consistent supply of baby steer calves. California alone places 600,000 Holstein steers in feedlots annually. There are about 4 million Holstein steers born in the U.S. each year. </p><p>Misunderstood and maligned </p><p></p><p>Despite accounting for 10% of the nation's calf crop, Holsteins as beef cattle have been largely misunderstood, underrated and often maligned. The breed suffered an especially bad rap after BSE was discovered in a Holstein cow on a Washington state dairy farm in December 2003. That image is perpetuated by the infamous video showing a Holstein cow stumbling around an auction ring in England — a video that's widely used by television media to depict an animal with "mad cow disease." </p><p></p><p>But beyond BSE, Holsteins have long suffered from perceptions of producing poor-quality beef, says Kenneth Burdine, Extension associate, Department of Agricultural Economics, University of Kentucky. He's recently completed a detailed study looking at the economics of converting Holsteins to table beef. </p><p></p><p>The Holstein beef market is seen by many industry insiders and outsiders primarily as a ground-beef market similar to that of cull cows, Burdine says. This perception may stem from the fact many plants slaughtering Holstein steers also slaughter cull cows. </p><p></p><p>"However, in those cases, the meat is separated and sold in different market channels," Burdine explains. </p><p></p><p>Also, he says processors have relied a great deal on Holstein trimmings to upgrade trimmings from cull cows — a practice occurring less frequently as value is added to cuts that previously were destined for trimmings. </p><p></p><p>Adding to the bias is that Holstein steers traditionally were backgrounded to weights of 800-1,000 lbs. before going on full feed. The result was extremely heavy carcasses and cuts that didn't fit industry standards. </p><p></p><p>"Cuts of meat from these carcasses were simply too large for many retail and foodservice markets," Burdine says. </p><p></p><p>For example, in order to keep portion size at industry-standard levels, steaks had to be sliced extremely thin, which created preparation and presentation difficulties. </p><p>On an energy accelerator </p><p></p><p>Innovations in feeding management are changing the quality perceptions associated with beef from Holstein steers. What's evolved is what Burdine calls the West Coast "calf-fed model." </p><p></p><p>At Meloland Cattle Co., located just south of El Centro, CA, Bill Brandenberg — like other Imperial Valley feeders — seems to have the calf-fed model down to a science. The focus is to eliminate the backgrounding stage completely. </p><p></p><p>When Brandenberg receives 275-lb. Holstein steer calves into his feedyard, the objective for the next 330 days is gain, not growth. </p><p></p><p>"The last thing we want them to do is frame-up," Brandenberg says. "We want them to be on a high-energy finishing ration throughout the feeding period." </p><p></p><p>Using this concept, Brandenberg manages his calves to yield a 740-lb. carcass — with up to 70% of them grading Choice. </p><p></p><p>"Actually, we can feed for more Choice than that, if we want," he says. "But, realistically, from both management and marketing standpoints, 55% to 70% Choice is adequate." </p><p></p><p>He grants that, in general, Holstein carcasses are less muscular with a lower muscle-to-bone ratio with smaller ribeye areas. They also tend to have slightly different muscle shapes. Long-term USDA data though, show Holstein carcasses yield only 4.6% less boneless sub-primal meat compared with their "native" counterparts. </p><p>The beauty in Holsteins </p><p></p><p>The beauty in feeding Holsteins is the breed's tight genetic pool, which leads to better consistency in feedlot performance and end-product characteristics, says Paul Cameron, Mesquite Cattle Co, Brawley, CA. </p><p></p><p>Like Brandenberg, from the time he receives his calves from the region's "calf raisers," Cameron is able to manage his calves for a relatively predictable outcome — more so, he says, than with native or crossbred calves. </p><p></p><p>"But while Holsteins may be predictable to a point, it all begins with a healthy, day-old calf; a top-notch calf-raiser and sound feeding practices," he says. "Genetically flawed calves or a marginal animal from a calf-raiser can be a recipe for disaster." </p><p></p><p>Feeding regimes vary somewhat among the Imperial Valley cattlemen, but most utilize an implant program. A common ingredient in gain management is the use of Encore® (estradiaol) "controlled release" growth implants. This product provides a dose of estradiol for up to 400 days. </p><p></p><p>The Imperial Valley feeders routinely supplement with vitamin E to help enhance retail product shelf life. They also feed Optaflexx® (ractopamine chloride) — an increasingly important part of increasing red meat yields. </p><p></p><p>Both Cameron and Brandenberg say they get about a double-their-money payback by using Optaflexx. </p><p></p><p>The biggest variable in feeding Holsteins is economics, they say, particularly the price of corn. </p><p></p><p>"We're very dependent on Midwest corn," Brandenberg says. "Because we have to own these cattle so far out in time, we get nervous whenever it looks like the price of corn might increase." Like what's happening with today's increased fuel and transportation costs. </p><p></p><p>Burdine agrees the Holstein calf-fed model is very sensitive to traditional market factors like corn prices. </p><p></p><p>"The nature of the business is that calf-feds are on feed for a longer period of time and more corn is needed to finish them," he says, "This tends to amplify the effects of changes in the markets." </p><p></p><p>Brawley-area beef producers have all the ingredients to be long-run and significant players in the nation's beef business, Hutchinson concludes. </p><p></p><p>"Other cattlemen from around the country, along with a whole lot of industry observers, are starting to take these guys and what they're doing very seriously," Burdine says. "Holsteins, like it or not, are only going to become more integral to high-quality beef production in this country." </p><p></p><p>_</p></blockquote><p></p>
[QUOTE="MikeC, post: 313635, member: 1604"] Turning Holsteins Into Humdingers By Clint Peck Senior Editor May 1, 2005 12:00 PM That sea of Holstein calves in California's Imperial Valley is destined to be what's for dinner. With nearly a half-million head of Holsteins on feed at any one time, the region (including Arizona's Salt River Valley) has become an intriguing and integral sector of the nation's beef supply system. “Please, don't make the mistake of calling them dairy calves,” warns Patrick Hutchinson, a Brawley, CA, cattle production consultant. “The cattle that come out of these feedlots produce some of the best table beef you'll find anywhere in the world.” Within a short hop of Hutchinson's backyard lie seven cooperatively connected feeding operations that produce the lion's share of the region's fed calves. And, it's a bit ironic that a region that claims to be the 1940s birthplace of large-scale commercial cattle feeding has fine-tuned the science of feeding, processing and merchandising of Holstein beef. Hutchinson says the advantages of raising beef in the Imperial Valley are the same as in the 1940s — a mild climate with an adequate supply of land and water, and proximity to a large, growing consumer base. And, with California being the nation's largest dairy state, there's a consistent supply of baby steer calves. California alone places 600,000 Holstein steers in feedlots annually. There are about 4 million Holstein steers born in the U.S. each year. Misunderstood and maligned Despite accounting for 10% of the nation's calf crop, Holsteins as beef cattle have been largely misunderstood, underrated and often maligned. The breed suffered an especially bad rap after BSE was discovered in a Holstein cow on a Washington state dairy farm in December 2003. That image is perpetuated by the infamous video showing a Holstein cow stumbling around an auction ring in England — a video that's widely used by television media to depict an animal with “mad cow disease.” But beyond BSE, Holsteins have long suffered from perceptions of producing poor-quality beef, says Kenneth Burdine, Extension associate, Department of Agricultural Economics, University of Kentucky. He's recently completed a detailed study looking at the economics of converting Holsteins to table beef. The Holstein beef market is seen by many industry insiders and outsiders primarily as a ground-beef market similar to that of cull cows, Burdine says. This perception may stem from the fact many plants slaughtering Holstein steers also slaughter cull cows. “However, in those cases, the meat is separated and sold in different market channels,” Burdine explains. Also, he says processors have relied a great deal on Holstein trimmings to upgrade trimmings from cull cows — a practice occurring less frequently as value is added to cuts that previously were destined for trimmings. Adding to the bias is that Holstein steers traditionally were backgrounded to weights of 800-1,000 lbs. before going on full feed. The result was extremely heavy carcasses and cuts that didn't fit industry standards. “Cuts of meat from these carcasses were simply too large for many retail and foodservice markets,” Burdine says. For example, in order to keep portion size at industry-standard levels, steaks had to be sliced extremely thin, which created preparation and presentation difficulties. On an energy accelerator Innovations in feeding management are changing the quality perceptions associated with beef from Holstein steers. What's evolved is what Burdine calls the West Coast “calf-fed model.” At Meloland Cattle Co., located just south of El Centro, CA, Bill Brandenberg — like other Imperial Valley feeders — seems to have the calf-fed model down to a science. The focus is to eliminate the backgrounding stage completely. When Brandenberg receives 275-lb. Holstein steer calves into his feedyard, the objective for the next 330 days is gain, not growth. “The last thing we want them to do is frame-up,” Brandenberg says. “We want them to be on a high-energy finishing ration throughout the feeding period.” Using this concept, Brandenberg manages his calves to yield a 740-lb. carcass — with up to 70% of them grading Choice. “Actually, we can feed for more Choice than that, if we want,” he says. “But, realistically, from both management and marketing standpoints, 55% to 70% Choice is adequate.” He grants that, in general, Holstein carcasses are less muscular with a lower muscle-to-bone ratio with smaller ribeye areas. They also tend to have slightly different muscle shapes. Long-term USDA data though, show Holstein carcasses yield only 4.6% less boneless sub-primal meat compared with their “native” counterparts. The beauty in Holsteins The beauty in feeding Holsteins is the breed's tight genetic pool, which leads to better consistency in feedlot performance and end-product characteristics, says Paul Cameron, Mesquite Cattle Co, Brawley, CA. Like Brandenberg, from the time he receives his calves from the region's “calf raisers,” Cameron is able to manage his calves for a relatively predictable outcome — more so, he says, than with native or crossbred calves. “But while Holsteins may be predictable to a point, it all begins with a healthy, day-old calf; a top-notch calf-raiser and sound feeding practices,” he says. “Genetically flawed calves or a marginal animal from a calf-raiser can be a recipe for disaster.” Feeding regimes vary somewhat among the Imperial Valley cattlemen, but most utilize an implant program. A common ingredient in gain management is the use of Encore® (estradiaol) “controlled release” growth implants. This product provides a dose of estradiol for up to 400 days. The Imperial Valley feeders routinely supplement with vitamin E to help enhance retail product shelf life. They also feed Optaflexx® (ractopamine chloride) — an increasingly important part of increasing red meat yields. Both Cameron and Brandenberg say they get about a double-their-money payback by using Optaflexx. The biggest variable in feeding Holsteins is economics, they say, particularly the price of corn. “We're very dependent on Midwest corn,” Brandenberg says. “Because we have to own these cattle so far out in time, we get nervous whenever it looks like the price of corn might increase.” Like what's happening with today's increased fuel and transportation costs. Burdine agrees the Holstein calf-fed model is very sensitive to traditional market factors like corn prices. “The nature of the business is that calf-feds are on feed for a longer period of time and more corn is needed to finish them,” he says, “This tends to amplify the effects of changes in the markets.” Brawley-area beef producers have all the ingredients to be long-run and significant players in the nation's beef business, Hutchinson concludes. “Other cattlemen from around the country, along with a whole lot of industry observers, are starting to take these guys and what they're doing very seriously,” Burdine says. “Holsteins, like it or not, are only going to become more integral to high-quality beef production in this country.” _ [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Beef/Steak Review
Top