Beef cattle are cattle raised for meat production (as distinguished from dairy cattle). The meat of cattle is known as beef. When raised in a feedlot a [cow, calf, heifer, bull, steer] are known as feeder cattle, and are larger than other cattle. While the principal use of beef cattle is meat production, other uses include leather, and products used in shampoo and cosmetics. The plural beeves, when referring to such meat-animals (of either sex), is well known in the American cattle industry, but is often restricted to steers.

[edit] Beef Cattle breeds

This list is incomplete; you can help by expanding it.

Breed	Location of Origin	Description
Adaptaur	Australia	A tropically-adapted Bos taurus breed, developed from crosses between Herefords and Shorthorns.
Afrikaner cattle	South Africa
Angus	Scotland	Pure black, sometimes with white at udder. Polled.
Australian Braford	Australia	Developed for resistance to ticks and for heat tolerance by crossing Brahmans and Herefords.
Australian Brangus	Australia	Polled breed developed by crossing Angus and Brahman
Australian Charbray	Australia	Developed by crossing Charolais and Brahman and selected for resistance to heat, humidity, parasites and diseases.
Beefmaster	Southern Texas	Developed by breeding the Brahman, Shorthorn, and Hereford.
Belted Galloway	Scotland	Black with white band around middle, stocky, fairly long hair, polled. Very hardy and thrifty.
Beef Shorthorn	Northern England	Red, red with white back and belly, or white.
Belgian Blue	Belgium	Grey roan, or white with grey on head. Extremely muscular. Fast-growing if well-fed.
Belmont Red	Australia	A composite breed using Africander (African Sanga) and Hereford-Shorthorn
Bonsmara	South Africa	Developed from 5/8 Afrikaner, 3/16 Hereford and 3/16 Shorthorn animals.
Boran	Eastern Africa
Black Hereford	Great Britain.	Black, white head. A hybrid produced by crossing a Hereford bull with Holstein or Friesian cows; used to obtain beef offspring from dairy cows. Not maintained as a separate breed, although females may be used for further breeding with other beef bulls.
Blonde d'Aquitaine	Aquitaine region of south-west France.	Pale brown, paler round eyes and nose. Muscular. Fast-growing if well-fed.
Brahman	India	Large, pendulous ears and dewlaps, hump over the shoulders
Brangus	United States	Developed by crossing Angus and Brahman
British White	Great Britain	White, with black (or sometimes red) ears, nose and feet; polled. Hardy and thrifty.
Charolais	Charolais France	Wholly white or cream, lyre-shaped pale horns, or polled. Fast-growing if well-fed.
Chianina	Italy	Dual purpose, originally large draft breed, later selected for beef.
Dexter	Southern Ireland	Very small, black or dun, dark horns. Hardy and thrifty.
Droughtmaster	Australia	Developed by crossing Brahman cattle with taurine breeds, especially Beef Shorthorn. Tolerant of heat and ticks.
Galloway	Galloway region of Scotland	Black, stocky, fairly long hair, polled. Very hardy and thrifty.
Gascon cattle	French Pyrenees	Grey, hardy, maternal breed. Good growth and conformation of calves. Suitable for all farming systems, bred pure or crossed with a terminal sire
Gelbvieh	Germany	Red, strong skin pigmentation, polled. Superior fertility, calving ease, mothering ability, and growth rate of calves.[1]
Hereford	Herefordshire, England	Red, white head, white finching on neck and white switch.
Highland	Scotland.	Small, stocky, black, red, dun or white. Very long coat and very long upswept pale horns. Very hardy and thrifty.
Irish Moiled	Northern Ireland.	Red with white back and belly, or white with red ears, nose and feet. Polled. Hardy and thrifty.
Limousin	Limousin and Marche regions of France.	Mid-brown, paler round eyes and nose. Fast-growing if well-fed.
Longhorn	Midlands of England.	Red or brindle, with white back and belly. Very long cylindrical horns, often curving and even eventually making a circle. Medium size, hardy.
Luing	The isle of Luing (pronounced /liŋ/, "Ling") and surrounding islands in the Inner Hebrides, Scotland.	Rough coat, red-brown, polled. Bred by crossing Beef Shorthorn with Highland. Hardy and thrifty.
Maine-Anjou	Anjou region in West France.	Red-and-white pied.
Murray Grey	South Eastern Australia	Grey or silver polled cattle developed from a roan Shorthorn cow and an Angus bull. Easy-care versatile cattle that have been exported to many countries.
Nelore	India	Exported to Brazil, where it has become a dominant breed
North Devon	Devon, Cornwall and Somerset: the West Country in the south-west of England.	Ruby-red, white tail switch, white horns.
Red Angus	Scotland	Colour variety of Angus: pure red. Polled.
Red Poll	East Anglia in England	Red, hornless, dual purpose.
Santa Gertrudis	Southern Texas	Developed by crossing red Shorthorn and Brahma
Simmental	Western Switzerland	Yellowish-brown, white head. Fast-growing if well-fed. Dual purpose (beef, dairy).
Square Meater	New South Wales, Australia	Small, grey or silver, polled; similar to Murray Grey.
Sussex	South-east England	Rich chestnut red with white tail switch and white horns. Also used for draught until early 20th century. Hardy and thrifty.
Texas Longhorn	Texas	Various colours, with very long, tapering, upswept horns – extending as much as 120 inches (3.0 m) tip to tip. Very hardy in dry climates. Light muscled, so bulls often used for first-calf heifers.
Wagyu	Japan	Black, horned, and noted for heavy marbling (intramuscular fat deposition).
Welsh Black	Wales	Black, white horns with black tips. Hardy.
White Park	Great Britain, Ireland.	White, with black (or sometimes red) ears, nose and feet; white horns with dark tips. Hardy and thrifty.

Breeds known as dual purpose breeds are also used for beef production. These breeds have been selected for two purposes at once, such as for both beef and dairy production, or both beef and draught. Dual-purpose breeds include the Brown Swiss and many of the Zebu breeds of India such as Tharparkar and Ongole.

A steer that weighs 1,000 lb (450 kg) when alive will make a carcase weighing about 615 lb (280 kg), once the blood, head, feet, skin, offal and guts have been removed. The carcase will then be hung in a cold room for between one and four weeks, during which time it loses some weight as water dries from the meat. When boned and cut by a butcher or packing house this carcase would then make about 430 lb (200 kg) of beef.^{[citation needed]}

[edit] References

[edit] See also

• Conjugated linoleic acid
• List of breeds of cattle

This cattle-related article is a stub. You can help Wikipedia by expanding it. v • d • e