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

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