How is Beef Made? The Production Process Explained

Beef is a nutritious and tasty food that goes through an extensive production process before reaching our plates. From pasture to packaging, let’s explore the key steps involved in bringing beef from farm to table.

Overview of Beef Production

There are three main methods for making beef:

• Suckled Calf Production – Calves are reared by their mothers, weaned after 6-8 months, then sent to feedlots.

• Finishing Systems – Cattle are fed a specific diet to get them ready for slaughter.

• Store Production -Young cattle are raised slowly on cheap feed like pasture and forages.

Depending on the system, the beef production cycle takes 1.5 – 3 years from birth to slaughter. Cattle change ownership multiple times as they move through different farms and feedlots optimized for each stage of growth.

Step 1: Cow-Calf Operations

The beef production cycle starts on cow-calf operations. Here, mature female cows give birth to calves once per year. Newborn calves weigh 60-100 lbs and are cared for by their mothers. They feed on the mother’s milk and graze on pasture grasses.

At 6-10 months of age, calves are weaned off milk and weigh 450-700 lbs. They continue grazing on pastures and may receive supplemental grains and proteins to support growth.

Step 2: Stockers and Backgrounders

After weaning, young cattle go to stocker/backgrounder farms for the next stage of development. Here they graze pasture and are transitioned from milk to an all-plant diet. Supplemental feeds provide vital nutrients for continued growth.

Some cattle get sold at livestock auction markets during this phase before being sent to feedlots.

Step 3: Feedlots

Once cattle reach around 12-18 months of age, they are moved to feedlots for “finishing” on grain. At feedlots, cattle are housed in outdoor pens and fed a balanced diet typically containing:

• Grains – Corn, wheat, barley
• Roughage – Hay, grasses
• Protein meals – Soybean meal, alfalfa
• Vitamins & minerals

This calorie-dense diet helps cattle efficiently convert feed into lean muscle. They spend 4-6 months in feedlots reaching a target market weight of 1,200-1,400 lbs.

Step 4: Beef Processing

After feedlots, cattle are transported to beef processing plants. Here they are humanely harvested and processed into various beef products under USDA inspection.

Processing facilities follow strict protocols for cleanliness, worker safety, and humane treatment of animals. The beef is then vacuum sealed and shipped to grocery stores and restaurants.

Popular Beef Cattle Breeds

While breeds vary in appearance, they all produce high-quality nutritious beef. Here are some of the most popular cattle breeds in the U.S.:

• Angus – Black, naturally polled, good marbling
• Hereford – Red body with white face, hardy
• Charolais – Large white breed, heat tolerant
• Limousin – Muscular French breed, lean beef
• Simmental – Color variations, docile temperament

Crossbreeding is also common to blend the best traits of each breed.

Feedlot Diets

At commercial feedlots, cattle are fed a carefully formulated diet optimized for lean growth. Here’s an overview:

• 70-90% – Grains like corn, barley, and sorghum
• 5-15% – Roughages like hay and silage
• 5-10% – Processed oilseed meals for protein
• 1-5% – Crop residues like sugar beet pulp
• 1-3% – Vitamin and mineral mixes

This grain-focused diet provides abundant calories for efficient weight gain and fat marbling. It converts low-value human-inedible plants into high-quality nutritious beef.

beef Industry Regulations

Several government agencies regulate beef production in the U.S.:

• USDA – Enforces safety, humane handling, and labeling laws. Grades quality of beef.
• FDA – Enforces limits for veterinary drug residues and pathogens.
• EPA – Regulates air and water quality standards for feedlots.

In addition, third-party audits help verify animal welfare and sustainability practices. Consumers can feel confident U.S. beef is safely and responsibly produced under strict oversight.

Is All Beef Grass Fed?

While “grass fed” beef is growing in popularity, most U.S. beef is conventionally raised on grain-based feedlot diets. Cattle in feedlots maximize growth rates and produce well-marbled beef with excellent taste.

Some cattle do start on pasture then transition to grain diets later in life. This is called “grain finished” beef as opposed to 100% grass fed.

Is Beef Safe to Eat?

Absolutely. Thanks to regulations and modern processing methods, U.S. beef is very safe. All beef is USDA inspected, and processing facilities utilize sanitary equipment and food safety protocols to prevent contamination.

Cooking beef properly to an internal temperature of 145°F kills any pathogens that may be present. Beef can be enjoyed as part of a healthy diet when handled safely.

Beef Production and Sustainability

The U.S. beef industry has made great strides improving the sustainability of beef. Better breeding, nutrition, growth efficiency, manure management, and water conservation help optimize the use of natural resources.

Cattle play a unique role upcycling grasses and byproducts humans can’t digest into high-quality protein. The beef community continues working to progress even further.

In Summary

Bringing beef from pasture to plate involves an extensive production cycle spanning 1.5 – 3 years. Cattle change hands multiple times, moving through different farms optimized for each stage of growth from birth to slaughter. Following the process from cow-calf operation to feedlot finishing results in delicious, nutritious beef products that consumers can feel good about enjoying.