®

A n a g r i c u l t u r a l n e w s l e t t e r f o r k i d s f r o mM i s s i s s i p p i F a r m B u r e a u F e d e r a t i o n

This issue of Ag Mag is

compliments of:

Issues of Ag Mag can be ordered from the Women’s Department by contacting Pam Jones

at pjones@msfb.org or 601.977.4854.

BEEFThe United States produces more beef than anywhere in the world.

The beef industry in Mississippi makes a significant contribution to the state’s economy.Beef cattle farms can be found all over Mississippi, although not as often in the Deltaregion. Mississippi is home to nearly a million beef cows. Our climate is suitable for beefcattle because grass can usually be grown year round in the state on land that may not besuited for growing crops.

There are three types of beef cattle operations: Cow-calf operation, stocker or feeder calf operation, and feedyard or feedlotoperation. In a cow-calf operation, farmers have a breeding herd that produces calves each year. A newborn calf weighs 60-100pounds when born. After a calf is weaned from its mother at six to eight months, it weighs about 450-700 pounds. A rancher willthen sell these calves to a stocker or feeder calf operation, keeping some cows for future breeding. Cows will continue to graze onforage during this phase, and their bodies will convert it into protein. Forage is a term for crops grown for grazing. Next, cows willgo to a feedyard or feedlot operation. This is where mature cows are brought for four to six months. Just like you, cows need abalanced diet to be healthy. In order to produce delicious and nutritious beef, cows need the right mix of protein, carbohydrates,fats, vitamins, and minerals. While at a feedlot, cows are fed a steady diet, usually composed of 62 percent roughage (hay, silage,grass, grain hulls, etc.), 31 percent grain (corn, barley, and oats), 5 percent supplements (minerals and vitamins), and 2 percentpremix. Portions of this diet depend on the area where cattle live and what is readily available. Cattle reach market weight between1,200 and 1,400 pounds. They are 18-22 months of age when sent to a processing facility.

A lot of people are involved in producing healthy cattle. In addition to cattlemen and ranchers, it takes

many experts, such as veterinarians, nutritionists, and cattle managers, to raise quality beef cattle.Farmers know that well cared for animals are the key to a successful cattle farm. In order to make a living, cattle farmers mustraise healthy and thriving animals. Caring for animals is an around-the-clock job. It can include vaccinating animals, moving cowsto different pastures for feeding, making sure the herd has adequate water, delivering calves, and ensuring the health of mothercows after they give birth. A cattle farmer’s work is never done.

Faces of Mississippi’s

Jody WagnerCow-Calf, Poultry, RowCrops, TimberMFBF Beef CommodityAdvisory Committee Chair

Newton County

What type of beef cattle operation do you have? I have a cow-calf operation. I raise calves then sell them afterweaning them off their mamas when they are about 500 to 600pounds. I sell them to a stocker operation or a feeder calfoperation. I have about 100 head of cattle, consisting mainly ofadult female cows, their calves, and young females, calledheifers, which will produce calves once they are old enough. Ialso have a few bulls.

What types of skills do you need to work with cows? You must have a fair amount of knowledge about a lot ofdifferent things, from plumbing to mechanics to veterinaryskills. You must be patient and you must love working outdoorsand with animals. I have a degree in animal science with aconcentration in animal nutrition from Mississippi State Univer-sity and a master’s degree from Oklahoma State University.

How important is it that you take good care of your cows? It is very important. In my opinion, if you don’t take good careof your cows or if you aren’t a good steward of the land, youwon’t be profitable or stay in business very long.

Do you enjoy what you do?Yes, I do. I have flexible hours, although the livestock andtheir needs determine my hours most days. I love working withcows, and I also enjoy working outdoors.

Dr. James F. “Doc”PerkinsVeterinarianIuka Animal Clinic Inc.

Tishomingo County

What is a veterinarian? A veterinarian protects the wellbeing of both animals andpeople. Veterinarians diagnose and control animal diseasesand treat sick and injured animals. They also advise ownerson the proper care of their livestock and pets.

Are you a large animal or a small animal vet? I live in a small town; therefore, I treat all types of animals,unless they crawl or fly. Occasionally, I treat chickens. Once,I boarded and treated a pet rooster for a client. Sometimes,it’s wise to refer animals to veterinarians who are morefamiliar with certain types of animals and certain proceduresfor these animals.

What does a veterinarian study in school? English, Mathematics, Chemistry, Biology, Physics.

What types of skills does a veterinarian need? You need a passion for animal welfare, business skills, goodinterpersonal skills, bartering skills, and empathy for clientswho lose an animal.

What is the most unusual case you have ever had? It is hard to focus on one specific case. I have been in practicefor over 40 years, and there have been many special cases. Ionce had a bobcat brought to my clinic. It was found on ahighway on a Sunday morning by some clients on their wayto church. It was in an addled condition. Most probably, it hadbeen hit by a car, so it could be handled quite easily. Afterbeing treated and getting some rest, she regained hercomposure and was back to her bobcat attitude!

Do you enjoy your job? I do enjoy my job most of the time. Some aspects of my jobcan be difficult, especially when an animal is hurt or sick, butI also get to see lots of animals for their yearly physical examsand vaccinations. I get to help them get well when they aresick or have been hurt. I have made many lifelong friends,both male and female, who started out just being clients.

All about Beef

Beef Industry

More thanMeaTIn addition to providing delicious and nutritious meat, beefcattle by-products are used in a multitude of ways that benefitall of us. Here are a few examples.

Hide & HairBaseball glovesCar upholsteryDrum headsLeather coatsViolin stringsShoesPursesFelt hatsLuggageWalletsLeather watchbandsBeltsSoftball SaddleArt brushesRug pads

Glands & Organs

AsphaltCosmeticsFertilizerInsulinMedicinePaintPlasticSoapTiresInsulationAntifreeze

DiceLipstick Chewing gumIce cream Piano keys

Vitamin capsulesCellophaneCandiesGummy bearsPhoto film

MarshmallowsJelloButtonsBandages

Bones, Tissue, & Horns

Besides tasting great, beef is a great source of protein and nutrients as part of a balanceddiet. A three-ounce serving of beef, about the size of a deck of cards or iPhone, providesover 10 essential nutrients and about half of the daily protein requirements for an averageof 170 calories (150 if lean beef). Beef contains the following 10 nutrients: iron, choline,protein, selenium, vitamin B6, vitamin B12, zinc, phosphorous, niacin, and riboflavin. .

Power up with beef

AgMag

A three-ounce serving isabout the size of a deck of cards or an iPhone

BEEFAgMag.qxp_Layout 1 3/30/16 11:01 AM Page 1

Who Grew my Taco?Without farmers, we’d have no tacos!All of the food we eat comes from a farm, butyou may not think about tacos as being farm-raised! Can you guess which taco ingredientscome from which type of farms? Place these ingredients into a category:Taco Shell, avocado, meatfilling, lettuce, tomato, onion,sour cream, peppers, cilantro,cheese, salsa, & flour tortilla

Can you think of any other farm ingredientsyou like on your taco? You can add them, too!Ask your parents about having a taco bar for dinner one night!

Cattle BreedsCommon

A: No. Cows have one stomach with four separate compartments. This allowsthem to digest things like grass that humans aren’t able to eat. The fourdigestive compartments of a cow’s stomach are the rumen, reticulum, omasum,and abomasum. Ruminant animals first chew their food to soften it, swallow it,and then return it to their mouth for continued chewing. This is called chewingthe cud. After chewing the cud, it is swallowed a second time, broken downfurther, and digested. Cows will spend up to eight hours a day chewing theircud. Other ruminant animals include deer, elk, sheep, and goats.

Abomasum Rumen

OmasumReticulum

Q: Do cows have four stomachs?

What do beef cows eat?

L B W S I M M E N T A L C P VP R O T E I N I E G A L I S RX K W T M U S A M O B A L U UF R R E T I C U L U M B N G MM U D R O F E R E H I L B N EQ Z Y C H A R O L A I S L A NT Z T H R A N A E R O B I C V

ANAEROBICANGUSHEREFORDSIMMENTALCHAROLAIS

RUMENRETICULUMABOMASUMSILAGEPROTEIN

WORD SEARCHThere are over 80 cattle breeds available in the United States. Of those, some of the more

popular breeds are Angus, Brangus, Charolais, Hereford, Limousin, and Simmental.

Angus cows originated in Scotland. They are solid black cattle, but sometimes white mayappear on the udder. They are resistant to harsh weather, good-natured, mature extremelyearly, and have well-marbled meat.

The Brangus breed was developed to combine the superior traits of Angus and Brahmancattle. As a result, Brangus cows can be black or red. The breed has proven to be resistantto heat and high humidity.

Charolais cows originated around Charolles in Central France. Charolais are medium tolarge-framed beef cattle with a broad body. Their color is white to cream with a pink muzzleand pale hooves.

Hereford cows are an ancient breed, kept in Herefordshire in western England forcenturies. Their current characteristics are a result of breeding over time. They aremedium-framed cattle with a distinctive red body color with the head and front of the neck,the brisket, underside, and switch in white.

Limousin cows are also a very old breed with origins in the Marche and Limousin regionsof France. They are red or golden in color. They are known for their ability to produce lean and tender beef.

Simmental cows originated in Switzerland. They are pale gold to dark reddish brown in color and sometimes spotted with a few white markings.

Forage is a term used to describe plant material eaten by livestock. Eighty to eighty-five percent of a cow’s life is spent feeding on grass.In addition to grass, cows are sometimes fed hay and silage. Silage is grass that has been cut into small pieces during a growing season,

sealed, and stored to allow it to ferment. Fermentation allows the grass to keep its nutrients, such as sugar and proteins, so it can be usedfor feeding animals during times when grass isn’t abundant due to weather or drought. Once the grass is added to where it is being stored, it

is sealed to minimize oxygen. Eliminating oxygen is a crucial part of making silage and is necessary for the fermentation process to occur. Thisis called an anaerobic process, meaning lack of oxygen. Fermentation lowers the pH balance so bacteria and microorganisms on the grass can’tthrive. The naturally occurring bacteria produce acid as they break down, which lowers the pH and makes tasty silage. If the levels aren’t just right,silage can go bad and cows will not eat it.

After feeding on grass, most cows are sent to a feedlot to be finished on a balanced diet that includes grains. Some beef cattle remain on a pastureand forage diet their entire lives. These are called grass-finished or grass-fed beef cattle.

Charolais

Angus

Brangus

Hereford

Limousin

Simmental

Answer key:Dairy:S

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BEEFAgMag.qxp_Layout 1 3/30/16 11:02 AM Page 2

®

A n a g r i c u l t u r a l n e w s l e t t e r f o r k i d s f r o mM i s s i s s i p p i F a r m B u r e a u F e d e r a t i o n

This issue of Ag Mag is

compliments of:

Issues of Ag Mag can be ordered from the Women’s Department by contacting Pam Jones

at pjones@msfb.org or 601.977.4854.

BEEFThe United States produces more beef than anywhere in the world.

The beef industry in Mississippi makes a significant contribution to the state’s economy.Beef cattle farms can be found all over Mississippi, although not as often in the Deltaregion. Mississippi is home to nearly a million beef cows. Our climate is suitable for beefcattle because grass can usually be grown year round in the state on land that may not besuited for growing crops.

There are three types of beef cattle operations: Cow-calf operation, stocker or feeder calf operation, and feedyard or feedlotoperation. In a cow-calf operation, farmers have a breeding herd that produces calves each year. A newborn calf weighs 60-100pounds when born. After a calf is weaned from its mother at six to eight months, it weighs about 450-700 pounds. A rancher willthen sell these calves to a stocker or feeder calf operation, keeping some cows for future breeding. Cows will continue to graze onforage during this phase, and their bodies will convert it into protein. Forage is a term for crops grown for grazing. Next, cows willgo to a feedyard or feedlot operation. This is where mature cows are brought for four to six months. Just like you, cows need abalanced diet to be healthy. In order to produce delicious and nutritious beef, cows need the right mix of protein, carbohydrates,fats, vitamins, and minerals. While at a feedlot, cows are fed a steady diet, usually composed of 62 percent roughage (hay, silage,grass, grain hulls, etc.), 31 percent grain (corn, barley, and oats), 5 percent supplements (minerals and vitamins), and 2 percentpremix. Portions of this diet depend on the area where cattle live and what is readily available. Cattle reach market weight between1,200 and 1,400 pounds. They are 18-22 months of age when sent to a processing facility.

A lot of people are involved in producing healthy cattle. In addition to cattlemen and ranchers, it takes

many experts, such as veterinarians, nutritionists, and cattle managers, to raise quality beef cattle.Farmers know that well cared for animals are the key to a successful cattle farm. In order to make a living, cattle farmers mustraise healthy and thriving animals. Caring for animals is an around-the-clock job. It can include vaccinating animals, moving cowsto different pastures for feeding, making sure the herd has adequate water, delivering calves, and ensuring the health of mothercows after they give birth. A cattle farmer’s work is never done.

Faces of Mississippi’s

Jody WagnerCow-Calf, Poultry, RowCrops, TimberMFBF Beef CommodityAdvisory Committee Chair

Newton County

What type of beef cattle operation do you have? I have a cow-calf operation. I raise calves then sell them afterweaning them off their mamas when they are about 500 to 600pounds. I sell them to a stocker operation or a feeder calfoperation. I have about 100 head of cattle, consisting mainly ofadult female cows, their calves, and young females, calledheifers, which will produce calves once they are old enough. Ialso have a few bulls.

What types of skills do you need to work with cows? You must have a fair amount of knowledge about a lot ofdifferent things, from plumbing to mechanics to veterinaryskills. You must be patient and you must love working outdoorsand with animals. I have a degree in animal science with aconcentration in animal nutrition from Mississippi State Univer-sity and a master’s degree from Oklahoma State University.

How important is it that you take good care of your cows? It is very important. In my opinion, if you don’t take good careof your cows or if you aren’t a good steward of the land, youwon’t be profitable or stay in business very long.

Do you enjoy what you do?Yes, I do. I have flexible hours, although the livestock andtheir needs determine my hours most days. I love working withcows, and I also enjoy working outdoors.

Dr. James F. “Doc”PerkinsVeterinarianIuka Animal Clinic Inc.

Tishomingo County

What is a veterinarian? A veterinarian protects the wellbeing of both animals andpeople. Veterinarians diagnose and control animal diseasesand treat sick and injured animals. They also advise ownerson the proper care of their livestock and pets.

Are you a large animal or a small animal vet? I live in a small town; therefore, I treat all types of animals,unless they crawl or fly. Occasionally, I treat chickens. Once,I boarded and treated a pet rooster for a client. Sometimes,it’s wise to refer animals to veterinarians who are morefamiliar with certain types of animals and certain proceduresfor these animals.

What does a veterinarian study in school? English, Mathematics, Chemistry, Biology, Physics.

What types of skills does a veterinarian need? You need a passion for animal welfare, business skills, goodinterpersonal skills, bartering skills, and empathy for clientswho lose an animal.

What is the most unusual case you have ever had? It is hard to focus on one specific case. I have been in practicefor over 40 years, and there have been many special cases. Ionce had a bobcat brought to my clinic. It was found on ahighway on a Sunday morning by some clients on their wayto church. It was in an addled condition. Most probably, it hadbeen hit by a car, so it could be handled quite easily. Afterbeing treated and getting some rest, she regained hercomposure and was back to her bobcat attitude!

Do you enjoy your job? I do enjoy my job most of the time. Some aspects of my jobcan be difficult, especially when an animal is hurt or sick, butI also get to see lots of animals for their yearly physical examsand vaccinations. I get to help them get well when they aresick or have been hurt. I have made many lifelong friends,both male and female, who started out just being clients.

All about Beef

Beef Industry

More thanMeaTIn addition to providing delicious and nutritious meat, beefcattle by-products are used in a multitude of ways that benefitall of us. Here are a few examples.

Hide & HairBaseball glovesCar upholsteryDrum headsLeather coatsViolin stringsShoesPursesFelt hatsLuggageWalletsLeather watchbandsBeltsSoftball SaddleArt brushesRug pads

Glands & Organs

AsphaltCosmeticsFertilizerInsulinMedicinePaintPlasticSoapTiresInsulationAntifreeze

DiceLipstick Chewing gumIce cream Piano keys

Vitamin capsulesCellophaneCandiesGummy bearsPhoto film

MarshmallowsJelloButtonsBandages

Bones, Tissue, & Horns

Besides tasting great, beef is a great source of protein and nutrients as part of a balanceddiet. A three-ounce serving of beef, about the size of a deck of cards or iPhone, providesover 10 essential nutrients and about half of the daily protein requirements for an averageof 170 calories (150 if lean beef). Beef contains the following 10 nutrients: iron, choline,protein, selenium, vitamin B6, vitamin B12, zinc, phosphorous, niacin, and riboflavin. .

Power up with beef

AgMag

A three-ounce serving isabout the size of a deck of cards or an iPhone

BEEFAgMag.qxp_Layout 1 3/30/16 11:01 AM Page 1