Dec 08, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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AGS 226 - Beef Cattle Science

Credits: 3
Lecture Hours: 3
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Open
Introduces principles, practices and decisions impacting beef production.
Prerequisite: AGS 319  or AGS 114  or Instructor permission.
Competencies
  1. Assess the evolution of the beef industry
    1. Review the origins of beef production in the United States and around the world
    2. List factors influencing establishment of breeds
    3. Compare lingering breed strengths and weaknesses derived from foundational selection pressure
    4. Articulate regional differences affecting where, how and the type of beef cattle raised
    5. Evaluate industry trends driving historical production shifts among states
    6. Describe market and social dynamics influencing the current state of the beef industry
    7. Summarize the rationale behind adoption of alternative production methods over time
    8. Propose production advancements in response to current and impending issues concerning consumer acceptance of beef products
  2. Examine the different stages of a beef production system.
    1. Describe the life cycle of various categories of beef cattle
    2. Review performance indicator traits and measured and recorded in each segment to assess production efficiency
    3. List production goals and benchmarks utilized in each productive phase
    4. Describe factors determining cattle value progressing through each segment of the cattle industry
    5. Give examples of factors influencing cost of production in each segment of the cattle industry
    6. Describe purchasing and marketing methods available to cattle producers in each phase
    7. Discuss opportunities and challenges inherent in various marketing methods utilized to establish price as cattle move through industry segments
    8. Utilize currently available information to calculate predicted break-even, profit or loss in relevant production scenarios
  3. Evaluate management skills crucial to a modern beef operation
    1. Perform sire and dam selection allowing for varying production goals, environmental and management level considerations utilizing available tools and pertinent information
    2. List and account for factors inhibiting reproductive efficiency with cost-effective solutions
    3. Describe advanced reproductive technologies including artificial insemination, sexed semen, estrus synchronization and embryo transfer
    4. Give examples of seasonally available feed resources for the cow-calf herd
    5. Describe marketing strategies for the calf crop, including backgrounding and options for retained ownership through the feedlot
    6. Develop a preconditioning program designed to insure optimum health and performance of calves moving to the next phase of production
    7. Develop health and nutritional protocols for starting calves on feed
    8. Assess performance and profit potential among feeder calves of various types, breed compositions and available sources to make sound purchasing decisions
    9. Develop a seasonally appropriate nutrition and management plan for cattle in the feedlot phase
    10. Visually appraise cattle as individuals and groups for optimum market readiness recognizing relationships among frame, muscularity and finish in addition to weight
    11. Identify available marketing options for fed cattle to make informed selling decisions
    12. Diagnose common problems in each phase of production in a timely manner to maximize available solutions or minimize potential for loss
  4. Assess consumer impacts on the beef industry
    1. Describe the historical and current utilization of beef products worldwide
    2. Identify consumer preference trends affecting beef consumption over time
    3. Discuss the contributions and concerns of beef products in a healthy diet
    4. Review beef quality improvements made through producer efforts to enhance demand
    5. Describe issues other than consumer acceptance impacting the future beef industry
    6. Evaluate various sources of information regarding beef industry effects on the environment
    7. Discuss the existing and potential influence of synthetic imitation products on beef consumption
    8. Formulate informed and appropriate responses to common discussion topics relating to beef production
  5. Consider careers in and affiliated with beef production
    1. Describe the roles and daily responsibilities of those working in various industry production segments
    2. Discuss opportunities and obstacles to start a beef production enterprise from scratch
    3. Establish basic requirements to start and sustain a beef production enterprise
    4. Identify potential niche production and alternative marketing arrangements
    5. List all potential sources of value in adding or expanding an existing beef operation to a crop production enterprise including enhanced soil fertility, increased yield, decreased input costs and shared labor.
    6. Relate the interdependence of beef cattle production and agronomy.
    7. Relate the reliance of beef cattle production on agricultural businesses.
    8. List sales, service and additional careers associated with beef production
  6. Perform basic skills and tasks associated with beef production in a safe and effective manner
    1. Describe basic animal behavior and handling considerations
    2. Develop familiarity with animal handling tools and equipment
    3. Apply knowledge of animal behavior to read, move and restrain animals prioritizing safety for both animals and handlers
    4. Apply knowledge of animal behavior to read, move and restrain animals appropriately for the situation
    5. Observe common animal health protection, treatment and management practices
    6. Actively participate and contribute to completion of beef production and management tasks

Competencies Revised Date: 2019



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