Beef cattle arecattle raised formeat production (as distinguished fromdairy cattle, used for milk (production)). The meat of mature or almost mature cattle is mostly known asbeef.In beef production there are three main stages:cow-calf operations,backgrounding, andfeedlot operations. The production cycle of the animals starts at cow-calf operations; this operation is designed specifically to breed cows for their offspring. From here the calves are backgrounded for afeedlot. Animals grown specifically for the feedlot are known asfeeder cattle, the goal of these animals is fattening. Animals not grown for a feedlot are typically female and are commonly known as replacementheifers.While the principal use of beef cattle is meat production, other uses includeleather, and beef by-products used incandy,shampoo,cosmetics, andinsulin.

Besides breeding to meet the demand for beef production, owners also useselective breeding to attain specific traits in their beef cattle. An example of a desired trait could be leaner meat^[1] or resistance to illness.^[2] Breeds known asdual-purpose are also used for beef production. These breeds have been selected for two purposes at once, such as both beef anddairy production, or both beef anddraught. Dual-purpose breeds include many of theZebu breeds of India such asTharparkar andOngole Cattle. There are multiple continental breeds that were bred for this purpose as well. The originalSimmental/Fleckvieh from Switzerland is a prime example. Not only are they a dual-purpose breed for beef and dairy, but in the past they were also used for draught. However, throughout the generations, the breed has diverged into two groups throughselective breeding.^[3]

Most beef cattle are mated naturally, whereby a bull is released into a herd of cows approximately 55 days after the calving period, depending on the cows' body condition score (BCS). If it was a cow's first time calving, she will take longer to re-breed by at least 10 days.^[4] However, beef cattle can also be bred throughartificial insemination,^[1] depending on the cow and the size of the herd. Cattle are normally bred during the summer so that calving may occur the following spring.^[1] However, cattle breeding can occur at other times of year. Depending on the operation, calving may occur all year round. Owners can select the breeding time based on a number of factors, including reproductive performance, seasonal cattle pricing and handling facilities.^[1]

Cattle handlers are expected to maintain a low-stress environment for their herds, involving constant safety, health, comfort, nourishment and humane handling. According to the Canadian National Farm Animal Care Council, beef cattle must have access to shelter from extreme weather, safe handling and equipment, veterinary care and humane slaughter.^[5]If an animal is infected or suspected to have an illness, it is the responsibility of the owners to report it immediately to a practicing veterinarian for either treatment or euthanasia.^[6] Depending on a multitude of factors (season, type of production system, stocking density, etc.), illness and disease can spread quickly through the herd from animal to animal.^[7] Owners are expected to monitor their cattle's condition regularly for early detection and treatment, as some cattle illnesses can threaten both cattle and human health (known aszoonotic)^[5] as witnessed withMad cow disease andTuberculosis.

On average, cattle will consume 1.4 to 4% of their body weight daily.^[8] There is a range of types of feed available for these animals. The standard text in the United States,Nutrient Requirements of Beef Cattle, has been through eight editions over at least 70 years ago.^[9] The 1996 seventh edition substituted the concept ofmetabolizable protein for the sixth edition'scrude protein.^[10][11] In the 20th century, Canadian practice followed the American guidance.^[12] Already in 1970, theFood and Drug Administration was regulating pharmaceutical supplements in beef cattle feed such ashormones andprophylacticantibiotics.^[13]

Some animals live on pasture their entire lives and therefore only experience fresh grass; these are typically cow-calf operations in more tropical climates. Backgrounded calves and feedlot animals tend to have different diets that contain more grain than the pasture type.Grain is more expensive than pasture, but the animals grow faster with the higher protein levels. Since cattle areherbivores and need roughage in their diet,silage,hay and/orhaylage are all viable feed options.^[14]Despite this, 3/4th of the 32 pounds (14.52 kg) of feed cattle consume each day will be corn.^[15] Cattle weighing 1,000 lbs. will drink an average of 41 L a day, and approximately 82 L in hot weather.^[16] They need a constant supply of good quality feed and potable water according to the 5 Freedoms of Animal Welfare.^[17]

Most beef cattle are finished in feedlots. The first feedlots were constructed in the early 1950s. Some of these feedlots grew so large that they warranted a new designation, "Concentrated Animal Feeding Operation" (CAFO). Most American beef cattle spend the last half of their lives in a CAFO.^[15]

Asteer that weighs 1,000 lb (450 kg) when alive makes a carcass weighing approximately 615 lb (280 kg) once the blood, head, feet, skin,offal and guts are removed. The carcass is then hung in acold room for between one and four weeks, during which time it loses some weight as water dries from the meat. It is then deboned and cut by abutcher or packing house, with the finished carcass resulting in approximately 430 lb (200 kg) of beef.^[18] Depending on what cuts of meat are desired, there is a scale ofmarbled meat used to determine the quality. Marbling is the fat that is within the muscle, not around it. The more marbled a cut is, the higher it will grade and be worth.^[19]

Slaughtering of livestock has three distinct stages: preslaughter handling, stunning, and slaughtering. The biggest concern is preslaughter handling: how the animal is treated before it is stunned and slaughtered. Stress at this time can cause adverse effects on the meat, but water access and lower stocking densities have been allowed to minimize this. However, access to feed is restricted for 12–24 hours prior to slaughtering for ease ofevisceration. Stunning is done when the animal is restrained in achute so movement is limited. Once restrained the animal can be stunned in one of three methods: penetratingcaptive bolt, non-penetrating captive bolt, and gunshot. Mostabattoirs use captive bolts instead of guns. Stunning ensures the animal feels no pain during slaughtering and reduces the animal's stress, therefore increasing the quality of meat. The final step is slaughtering. Typically the animal will be hung by its back leg and its throat will be slit to allowexsanguination. The hide will be removed for further processing at this point and the animal will be broken down with evisceration anddecapitation. The carcass will be placed in a cooler for 24–48 hours prior to the meat being cut.^[20]

Cattle farming is one of the most emissive forms of food generation, and least effective uses of land and water as resources.^[21] Cattle emit large amounts ofmethane resulting from their digestive process, and the process of preparing and transporting beef results in a high output ofcarbon dioxide. Multiple global agencies and governments, including theUnited Nations, have cited beef production as a primary driver of climate change, and advise that a global reduction in meat consumption should be pursued.^[22]

Cattle farming has also been blamed as one of the primary reasons for rapiddeforestation in countries such asBrazil andIndonesia, causinghabitat loss when deforested land is used either as pasture or to growfeed crop.^[23]

This list isincomplete; you can help byadding missing items.(August 2008)

• Conjugated linoleic acid
• List of cattle breeds

• Oklahoma State University pages about cattle breeds.

• Cattle breeds

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• Articles with short description
• Short description is different from Wikidata
• Incomplete lists from August 2008