Transcript DEVELOPMENT OF BEEF INDUSTRY IN U.S.A. AND Iowa State

DEVELOPMENT OF BEEF
INDUSTRY IN U.S.A. and
IOWA
Historical

1900-1970
– Cow-calf industry originally developed in
southeast and moved to southern and
western range states
– Feeder cattle moved to corn belt states
for feeding
Historical

1970-1980
– Cattle feeding shifted to south and west of
IA – re:
1.
Irrigation available
2.
N fertilizer cheap
3.
Processing of grain – milo and corn
4.
Large lots of cattle and more business
oriented
5.
Result packers also moved
Historical

1980-present
– IA 5th or 6th in feedlot no. – could be leader
with corn coproducts, reason probably will
not occur:
1.
Corn producers enjoy less work and
maybe less risk
2.
Attitude of people towards cattle
feedlots
3.
Environmental regulations
Historical

1980-present
– 10 + packers have left state – 1 remaining
– Market cattle wt. are heavier at ~ 1250 lb.
and probably will remain:
1.
Packing plants build to accommodate
2.
Provide desirable cut size
3.
Young cattle 15-22 mo. of age that
will grade and remain lean
Historical

1980-present
– Currently IA 2nd to CA in Ag Exporting ($)
Beef markets

Domestic
Per capita consumption (lb.)
1970 79.6
1975 83.2
1980 72.2
1985 74.7
1990 64.1
1995 63.7
2000 64.7
2004 65.2
85
80
75
70
65
60
55
50
1965
1970
1975
1980
1985
1990
1995
2000
2005
Beef markets

Domestic
– Branded-certified products increasing
– Niche markets growing:
Beef markets

Foreign-rank
1.
2.
3. Taiwan
4. Caribbean – Bahamas, Dom. Republic,
Trinidad, Tobago
5. Japan
One to watch in China
Impacting beef
consumption in U.S.A.

Young and leaner beef

Higher quality – yield and quality grades
Impacting beef
consumption in U.S.A.

Cost relative to other foods
– Salad dressing mix
– Sugar free jello
– Corn chips
– Lobster
– Breakfast cereal
– Peanut butter
– Mayonnaise
– Ground beef
– Round steak
– Sirloin steak
– Porterhouse steak
1.87
1.36
.90
.37
.18
.13
.09
.07
.08
.14
.20
(Cost/oz.)
Nutrition

•
Protein:
Essential to m
Percentage Amino Acid Makeup
Amino acid
Beef
Zoin (Corn)
Arginine
6.4
1.8
Cystine
1.3
.8
Histidine
3.3
1.2
Isoleucine*
5.2
4.3
Leucine*
7.8
23.7
Lysine*
8.6
0.0
Methionine*
2.7
2.3
Phenylalamine* 3.9
6.4
Theonine*
4.5
2.2
Tryptophan*
1.0
0.2
Tyrosine
3.0
5.9
Valine*
5.1
1.9
Total
52.8
50.7
Nutrition

Lipid (fat):
Nutrition

Minerals:
Recommended daily
Mineral
allowance for man (mg.)
Calcium
800
Phosphorous
800
Iron
10
18 (women)
Sodium
--Potassium
1250
Magnesium
350
Select grade beef
mg./100 g.,
edible portion
10
152
2.5
65
355
18
Nutrition

Vitamins:
Vitamin
Vitamin A, I.U.
Vitamin D, I.U.
Thiamin, mg.
Riboflavin, mg.
Niacin,mg.
Vitamin C, mg.
Recommended daily
allowance for man
5000.0
400.0
1.5
1.6
18.0
45.0
Select grade beef
mg. or I.U./100 g.,
edible portion
60.00
---.07
.15
4.00
----
Healthy

Animal fats contain cholesterol:
– Saturated fats tend to raise cholesterol and
polyunsaturated fats tend to lower
cholesterol.
– Cholesterol, fats, etc. are deposited on inner
lining of blood vessels forming a mass called
atheroma; calcium deposited in atheroma
causes hardening of arteries, known as
Atherosclerosis
Healthy

Animal fats contain cholesterol:
– 3 oz. of beef contains approximately 75 mg.
of cholesterol
 Average
daily diet of meat, milk and eggs
contains about 300-550 mg. of cholesterol
 Normal human body requires about 1000 mg.
of cholesterol per day – difference is
synthesized in liver
 Cholesterol: essential part of the structure of
cell membranes: starting material for
production of sex and adrenal hormones:
also converted to vitamin D
Healthy

Animal fats contain cholesterol:
– Research does not show solid evidence of
relationship between heart disease and
consumption of animal products
– Note: recent years heart disease increasing
and beef products are leaner
Healthy

Residues:
– Feed additives and implants – FDA does not
permit:
1.
Sale of any drug that leaves a residue
– all products have withdrawal time
2.
Use of any drug proved to be harmful,
regardless of whether or not residues occur
Future for beef production

Fits concept of sustainable agriculture

Use of co-products


Provide leaner and thus more nutritional
food
Value added