Beef Production 101
Beef Production 101
Beef cattle are ruminant (four-stomached) animals capable of digesting fibrous material, that cannot be digested by humans, and converting it into wholesome, high-protein food suitable for human consumption. Canada’s 12 million cattle spend most of their lives grazing on land unsuitable for crop production, or on land that is part of an integrated and sustainable rotational cropping system. In the winter, cows are kept on open rangeland, woodlots, or in loose housing. During this season they are fed forages and other nutrients to ensure a balanced and complete diet.
Canada has one of the healthiest and most productive cattle herds in the world. The production of high-quality beef begins the way it has for more than a century in Canada – with the raising of calves alongside mother cows on pastures and grasslands. There is no better method for getting beef cattle off to a good start than fresh air, clean water, and the individual attention a mother cow provides her calf.
Beef cattle farmers and ranchers watch carefully over their cows and calves. Indeed, the success of the Canadian cattle industry relies on healthy, well cared for cattle. Canada has 60,000 beef farms and feedlots, with the industry contributing $21.8 billion to the gross domestic product at market prices, including $11.7 billion in labour income and is directly or indirectly associated with creation of 347,352 full-time equivalent jobs (includes direct, indirect and induced impacts) annually to the Canadian economy.
Genetics play a critical role in the quality and production efficiency of Canada’s beef cattle herd. In Canada, the predominate genetics are based on the Bos taurus beef breeds including Hereford, Angus, Charolais, Simmental, and Limousin.