Greetings, friends. Im Chad Carr. I work in the Department of Animal Sciences at the University of Florida. Im an associate professor and Extension meats specialist. Today we will be discussing a big picture view of the US meat animal and poultry production and processing.

1

This slide references some general terminology for the species we will discuss

2

This slide discusses more terminology for these species. This slide actually has some inaccurate terminology, but parturition means the process of having live birth, and we certainly know that these avian species are egg layers.

3

Gestation- carrying an embryo or fetus within an animal having

live birth

Generation interval- period from when a female is born until

reproducing

4

This slide documents differences in digestion and reproductive physiology between species, and as we can see the opportunity for genetic improvement is greater with pigs and avian species due to them having a much shorter generation interval.

5

This depicts animals within the same genus & species which have been selected for completely different traits- the big growth broiler hen and the little frail slow growing layer hen which has been selected for egg production

6

Same here with these sheep, those which have been selected for dairy, fiber, or meat production within the same species, and how their phenotype is completely different, this would certainly be the same within bovine which have been divergently selected for dairy or beef production

7

Relative to castration in meat animal

production in the US, avians

slaughtered prior to puberty- so

castration is unnecessary

The reason we in the US castrate meat

animals is bellow

Improve meat quality & palatability,

with pigs having boar taint and cattle and sheep- intact males have

8

excessive tenderness variation

Additionally, it reduce management

challenges, so that you can feed

comingled genders in a pen and it is

easier on facilities & people

8

This pyramid documents essentially all facets of the livestock and meat industry from start to finish for every species. The differences between industries is within these segments of production. Also, this is a pyramid, in that very few folks is the US are livestock producers, but essentially everyone who is a meat-eater, is a consumer.

9

The estimated time from birth until slaughter for these species for the bulk of animals in the US are Cattle 14 to 22 months (18 mo.) Swine 5 to 7 months Sheep 6 to 10 months Goats Variable Turkey 18 weeks Broiler 6 weeks

10

For cattle production, there actually are two different genus and species which constitute an overwhelming number of breeds and crossbreds. In the US, essentially all dairy production occurs with Bos Taurus breeds selected for dairy, but within beef production a reasonable percentage of the US genetic base, especially in the southern US includes Bos Indicus breeding which has improved heat tolerance and longevity compared to Bos Taurus.

11

For commercial beef production- there are three segments cow-calf, stocker, and feeding prior to slaughter

12

Most cow-calf operations are part-time, hobby, or tax write-off 90% have less than 100 cows 44 national average Cattle spend the majority of their life on forage alone Essentially no cow-calf integration Approximately of supply owned by packer from weaning on Fed Holstein steer and cull cow by-products of dairy industry

13

This slide documents that we can have cows every where

14

15

Those calves stay with their dams for 7 months or so prior to weaning and subsequent production stages

16

The post-weaning stages of US beef production largely occur in the middle of the country. Also, most calves are sold two times prior to their final sale

17

Why are they going to the middle of the US? Established infrastructure- closer to feeders & packers Better forage Less population density Better less wet climate

18

The purpose of the US stocker cattle segment is to allow weaned calves to achieve cheap growth on grass for up to 90 days

19

The purpose of the US stocker cattle segment is to allow weaned calves to achieve cheap growth on grass for up to 90 days

20

The last stage of production is the feedlot- the purpose of feeding a high starch/grain diet is to improving meat quality and quantity Cattle will be placed on feed at around a year of age, weighing 600-900 lbs and fed at least 100 days (120-150 days) a ration contining 75% grain, 25% hay. Currently a lot of byproducts of ethanol production are used in this ration as well

21

The last stage of production is the feedlot- the purpose of feeding a high starch/grain diet is to improving meat quality and quantity Cattle will be placed on feed at around a year of age, weighing 600-900 lbs and fed at least 100 days (120-150 days) a ration contining 75% grain, 25% hay. Currently a lot of byproducts of ethanol production are used in this ration as well

22

Cattle are slaughtered at 1200 lbs or greater

23

The last stage of production is the feedlot- the purpose of feeding a high starch/grain diet is to improving meat quality and quantity Cattle will be placed on feed at around a year of age, weighing 600-900 lbs and fed at least 100 days (120-150 days) a ration contining 75% grain, 25% hay. Currently a lot of byproducts of ethanol production are used in this ration as well

24

The last stage of production is the feedlot- the purpose of feeding a high starch/grain diet is to improving meat quality and quantity Cattle will be placed on feed at around a year of age, weighing 600-900 lbs and fed at least 100 days (120-150 days) a ration contining 75% grain, 25% hay. Currently a lot of byproducts of ethanol production are used in this ration as well

25

The modern grain-based US lamb industry is set up exactly like commercial beef production- with three segments ewes and lambs, grower, and feeder prior to slaughter

26

The US lamb industry is very volatile and has overwhelming challenges Most of the lamb consumed in the US is New Zealand & Australian Imports Currently- very short US supply, essentially the industry slaughter numbers are what they were 10 years ago US product is too big, too fat, too expensive for most domestic consumers

27

US product is too big, too fat, too expensive for most domestic consumers

28

Also, US lamb industry has other challenges. Low quality mutton was used in the soldiers rations during WWII and US lamb demand has declined since. Also, industry is very segmented with very few people generating their livelihood from sheep or lamb production, mostly all hobby production

29

There is growth in the US goat industry. Goats are efficient browsers in that they will consume low quality brush, which nothing else will, and generate nutrient dense protein

30

The growth in the US goat market is driven by US immigrants and the ethnic market (Caribbean, Middle Eastern, some Latin) Challenges to both sheep and goat production- Fencing/ Predation/ Parasites, ricing seasonality Traditional lamb industry- has overwhelming challenges The US Goat market is growing- more consumers & producers, but is limited by little traditional retail use

31

Generally the US Poultry & Pork industries- almost entirely vertically integrated- meaning common ownership from conception to consumption All facets of both industries- specialized and efficient More inexpensive than beef and lamb

32

Very regional US production, pigs- upper Midwest and North Carolina, chickens- Southeast, turkeys- MN, NC, MO, CA The diets are corn and soybean based. Pigs can be fed some ethanol by-products by chickens cannot hardly at all

33

Commercial US pigs and flocks are raised in confinement. Biosecurity is very important and as long as it is maintained, health and efficient growth is high, and risk from predators and inclimate weather is reduced compared to outdoor production.

34

In the hog business, most US sows are still housed in conventional gestation crates, but consumer pressure has driven many producers to more group housed, individually-fed production systems.

35

Sows will farrow, 114 days after breeding, and pigs are weaned from their dams at 17-21 d, approximately 11 pigs weaned/litter, 27 pigs/sow/yr is a reasonable goal Weaned pigs will go into a nursery room for 4-6 weeks and ultimately a finishing barn for 100-130 days. Pigs will be marketed at approximately 280 lbs live

36

In the US poultry meat industry, demand will dictate how many eggs will be set from breeder farms into a separate hatchery facilities. After chicks are hatched at the hatchery, day old chicks will be transported to grower facilities where they will remain until being transported to slaughter. For broilers - 6-8 wks and turkeys - 15-20 wks

37

Feed efficiency/Species

Feed/ Live Wt Gain

Cattle

6.5 7.9

Sheep

6.3 7.1

Swine

3.1 3.9

Broilers

1.8 2.2

Turkeys

2.5 3.2

38

What about parent animals- Different facilities than young animals Parent animal produced lower valued products Mature cows & bulls- most of their meat is blended into ground beef & used for lower quality steaks Mature sows Hot-boned fresh sausage Mature hens- generate many cooked, ready-to-eat products Ewes, rams, does, & bucks-many toward ethnic markets

39

Per year- this is approximately how many animals/species are

slaughtered in the US

Animal

# Slaughtered/Yr.

Cattle

33 Million

Hogs

100 Million

Sheep

2.5 Million

Goats

700 Thousand

Chicken

9 Billion

Turkey

250 Million

40

In the red meat industry- animals are procured to the processing facility, slaughtered, then carcasses are chilled for up to 48 hrs, then graded (if beef, lamb or veal), prior to fabrication. Meat is then stored in combos (trimmings for ground product) or vacuum sealed bags, then stored fresh or frozen prior to delivery to further processor or marketing outlets

41

In the poultry industry- animals are procured, slaughtered, chilled, processed and ready for cold storage within 8 hrs, maybe even less. Meat is then stored in fresh or frozen prior to delivery to further processor or marketing outlets

42

Livestock and meat production in the US is completely unsubsidized compared to many crop commodities There are mandatory National Commodity Check-off programs which promote consuming a particular commodity and provide some research funding for the three red meat species. There are some state poultry check off programs but nothing nationally

43

The US livestock and poultry slaughter industry produces carcasses & By products By products - Edible & Inedible offal Edible - organ & variety meats, edible fat Inedible - hide, feathers, digesta, blood, inedible fat Carcass than produces subprimal cuts

44

Costs for the slaughter and fabrication portion of the industry is animals and overhead (labor, utilities, equipment, insurance) The industry is a high volume- small margin/ business driven by product value adding value to by-products is the key to profitability of the slaughter portion of the industry

45

46

The money made in the US meat industry is made in further processing by making value-added & portioned convenience products This includes grinding, making processed meats, prepared entrees, breaded products, ect Costs for this portion of the industry are raw materials, ingredients, labor, overhead, packaging, advertising

47

48

The next portion of the production chain is that of a wholesaler or purveyor They serve as middle man from processor to the enduser. Most large modern retail chains serve as their own wholesaler Generally, their add a 25% price mark-up for their services ($1.00 = 1.25) Their costs are storage, handling, transportation

49

50

The final stage prior to reaching the enduser is the retailer or foodservice establishment However many big box US retailers have enough purchasing power that many meat processors now cut retail products centrally prior to shipping case-ready products to retail. Generally, the retail mark-up additional 30% $1.25 = 1.63 Costs for the retailer include- fixed costs for operations (utilities, employee insurance) product loss, advertising, spoilage, theft, equipment, packaging, handling, transportation, labor

51

52

The sales breakdown of the consumers $ is

%

Producer 30

Processing 31

Wholesaler 10

Retail 23

Transportation 06

53

54

55

56