Definitions

Bull- A male bovine used for breeding. Bulls are chosen based on physical evaluation, genetic background, and where they fit into our goals for the herd. Bulls are also evaluated for fertility and structural soundness.

Heifer- A young female bovine. She remains a heifer through her first calving and rebreeding (first calf heifer) and then joins the cow herd.

Cow- An older female, usually 2-3 years and older.

Steer- A castrated male bovine. Steers are much more docile than bulls and put on more fat while finishing.

Disposition- The attitude or mannerisms of the cattle. Mellow cattle move calmly, are able to break their line of sight with people, and are easy to move and handle. The attitude of the people working the cattle has a huge effect on the attitude of the cattle. Cattle are much easier excited than calmed down.

Finish- As a rule of thumb, cattle are fed a minimum of 120 days on a corn/silage/hay ration. This is considered the soonest that enough weight is gained as muscle and fat to be market ready. Finish refers to the outer fat covering the animal, when certain physical changes take place it can be assumed that the intramuscular fat (marbling) is ideal also. These indicators are a smooth look over the body of the animal specifically the ribs, fat pockets on either side of the tail head, a straighter underline and a full brisket. If the cattle can be touched it is also helpful to feel the fat covering over the ribs and the fat in the flank. The time needed to reach the desired finish varies depending on the size and age of the cattle and the feed they are on.

Market ready- When cattle are finished they are considered market ready and are processed (butchered).

Natural- The U.S.D.A. defines natural as a product containing no artificial ingredient or added color and is only minimally processed. CBB follows their guidelines and adds several that are stricter than the U.S.D.A. definition such as no growth hormones or implants, on feed antibiotics, no steroids, and our animals are humanely treated.

Vaccination- When given to cattle it is a preventative shot intended to increase immunity to known sicknesses preventing infection or lessening the severity.

Antibiotic- Kill or inhibit the growth of bacteria. These are used to treat sick cattle.

Herbicide- Used to kill unwanted plants.

Pesticide- Used to kill pests, this covers a large range from bacteria to insects to rodents.

Dry-aging- Whole or half carcasses are hung for 14 to 21 days in a cold storage unit. This practice is beneficial for two reasons: one, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Second, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, which tenderizes the meat.