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Faces of Mississippi’s
Beef Industry Dr. James F. “Doc” Perkins
Jody Wagner
Cow-Calf, Poultry, Row Crops, Timber MFBF Beef Commodity Advisory Committee Chair
Veterinarian Iuka Animal Clinic Inc. Tishomingo County
Newton County
What type of beef cattle operation do you have? I have a cow-calf operation. I raise calves then sell them after weaning them off their mamas when they are about 500 to 600 pounds. I sell them to a stocker operation or a feeder calf operation. I have about 100 head of cattle, consisting mainly of adult female cows, their calves, and young females, called heifers, which will produce calves once they are old enough. I also 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 of different things, from plumbing to mechanics to veterinary skills. You must be patient and you must love working outdoors and with animals. I have a degree in animal science with a concentration in animal nutrition from Mississippi State University 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 care of your cows or if you aren’t a good steward of the land, you won’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 and their needs determine my hours most days. I love working with cows, and I also enjoy working outdoors.
More than
MeaT In addition to providing delicious and nutritious meat, beef cattle by-products are used in a multitude of ways that benefit all of us. Here are a few examples.
Hide & Hair
Baseball gloves Car upholstery Drum heads Leather coats Violin strings Shoes Purses Felt hats Luggage Wallets Leather watchbands Belts Softball Saddle Art brushes Rug pads
Glands & Organs Asphalt Cosmetics Fertilizer Insulin Medicine Paint Plastic Soap Tires Insulation Antifreeze
What is a veterinarian? A veterinarian protects the wellbeing of both animals and people. Veterinarians diagnose and control animal diseases and treat sick and injured animals. They also advise owners on 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 more familiar with certain types of animals and certain procedures for 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, good interpersonal skills, bartering skills, and empathy for clients who 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 practice for over 40 years, and there have been many special cases. I once had a bobcat brought to my clinic. It was found on a highway on a Sunday morning by some clients on their way to church. It was in an addled condition. Most probably, it had been hit by a car, so it could be handled quite easily. After being treated and getting some rest, she regained her composure 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 job can be difficult, especially when an animal is hurt or sick, but I also get to see lots of animals for their yearly physical exams and vaccinations. I get to help them get well when they are sick or have been hurt. I have made many lifelong friends, both male and female, who started out just being clients. 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.
Bones, Tissue, & Horns Dice Lipstick Chewing gum Ice cream Piano keys
Vitamin capsules Cellophane Candies Gummy bears Photo film
Marshmallows Jello Buttons Bandages
g a M g A BEEF
An agricultural newsletter for kids from Mississippi Farm Bureau Federation ®
All about Beef
The 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 Delta region. Mississippi is home to nearly a million beef cows. Our climate is suitable for beef cattle because grass can usually be grown year round in the state on land that may not be suited for growing crops.
There are three types of beef cattle operations: Cow-calf operation, stocker or feeder calf operation, and feedyard or feedlot operation. In a cow-calf operation, farmers have a breeding herd that produces calves each year. A newborn calf weighs 60-100 pounds when born. After a calf is weaned from its mother at six to eight months, it weighs about 450-700 pounds. A rancher will then sell these calves to a stocker or feeder calf operation, keeping some cows for future breeding. Cows will continue to graze on forage during this phase, and their bodies will convert it into protein. Forage is a term for crops grown for grazing. Next, cows will go to a feedyard or feedlot operation. This is where mature cows are brought for four to six months. Just like you, cows need a balanced 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 percent premix. Portions of this diet depend on the area where cattle live and what is readily available. Cattle reach market weight between 1,200 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 must raise healthy and thriving animals. Caring for animals is an around-the-clock job. It can include vaccinating animals, moving cows to different pastures for feeding, making sure the herd has adequate water, delivering calves, and ensuring the health of mother cows after they give birth. A cattle farmer’s work is never done.
Power up with beef
Besides tasting great, beef is a great source of protein and nutrients as part of a balanced diet. A three-ounce serving of beef, about the size of a deck of cards or iPhone, provides over 10 essential nutrients and about half of the daily protein requirements for an average of 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. .
A three-ounce serving is about the size of a deck of cards or an iPhone
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Answer key: Dairy: Sour cream, cheese; Beef: Meat filling; Chicken: Meat filling; Pork: Meat filling; Corn: Taco Shell; Produce: Tomato, onion, cilantro, salsa, avocado, lettuce; Wheat: Flour tortilla
Who Grew my Taco? Without farmers, we’d have no tacos!
All of the food we eat comes from a farm, but you may not think about tacos as being farmraised! Can you guess which taco ingredients come from which type of farms? Place these ingredients into a category:
Dairy
Beef
Pork
Chicken
Corn
Wheat
Produce
Taco Shell, avocado, meat filling, lettuce, tomato, onion, sour cream, peppers, cilantro, cheese, salsa, & flour tortilla
Cattle Breeds
Ch
is a l o ar
WORD SEARCH
There 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 may appear on the udder. They are resistant to harsh weather, good-natured, mature extremely early, and have well-marbled meat.
The Brangus breed was developed to combine the superior traits of Angus and Brahman cattle. As a result, Brangus cows can be black or red. The breed has proven to be resistant to heat and high humidity. Charolais cows originated around Charolles in Central France. Charolais are medium to large-framed beef cattle with a broad body. Their color is white to cream with a pink muzzle and pale hooves. Hereford cows are an ancient breed, kept in Herefordshire in western England for centuries. Their current characteristics are a result of breeding over time. They are medium-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 regions of 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.
S i m me
nta
Limousin
Her eford
ANAEROBIC ANGUS HEREFORD SIMMENTAL CHAROLAIS
L P X RUMEN RETICULUM F ABOMASUM M SILAGE Q PROTEIN T
B R K R U Z Z
W O W R D Y T
culu
S T T E R C H
I E M T O H R
M I U I F A A
M N S C E R N
E I A U R O A
N E M L E L E
T G O U H A R
Oma
Ru
en
eti
Abomasum
A A B M I I O
m
A: No. Cows have one stomach with four separate compartments. This allows them to digest things like grass that humans aren’t able to eat. The four digestive 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 chewing the cud. After chewing the cud, it is swallowed a second time, broken down further, and digested. Cows will spend up to eight hours a day chewing their cud. Other ruminant animals include deer, elk, sheep, and goats.
R
Common
Q: Do cows have four stomachs? su m
g
us
Angus
B ran
m
Ask your parents about having a taco bar for dinner one night!
Can you think of any other farm ingredients you like on your taco? You can add them, too!
L L A B L S B
C I L N B L I
P S U G N A C
V R U M E N V
What do beef cows eat?
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 used for 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. This is called an anaerobic process, meaning lack of oxygen. Fermentation lowers the pH balance so bacteria and microorganisms on the grass can’t thrive. 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 pasture and forage diet their entire lives. These are called grass-finished or grass-fed beef cattle.
l
BEEFAgMag.qxp_Layout 1 3/30/16 11:01 AM Page 1
Faces of Mississippi’s
Beef Industry Dr. James F. “Doc” Perkins
Jody Wagner
Cow-Calf, Poultry, Row Crops, Timber MFBF Beef Commodity Advisory Committee Chair
Veterinarian Iuka Animal Clinic Inc. Tishomingo County
Newton County
What type of beef cattle operation do you have? I have a cow-calf operation. I raise calves then sell them after weaning them off their mamas when they are about 500 to 600 pounds. I sell them to a stocker operation or a feeder calf operation. I have about 100 head of cattle, consisting mainly of adult female cows, their calves, and young females, called heifers, which will produce calves once they are old enough. I also 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 of different things, from plumbing to mechanics to veterinary skills. You must be patient and you must love working outdoors and with animals. I have a degree in animal science with a concentration in animal nutrition from Mississippi State University 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 care of your cows or if you aren’t a good steward of the land, you won’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 and their needs determine my hours most days. I love working with cows, and I also enjoy working outdoors.
More than
MeaT In addition to providing delicious and nutritious meat, beef cattle by-products are used in a multitude of ways that benefit all of us. Here are a few examples.
Hide & Hair
Baseball gloves Car upholstery Drum heads Leather coats Violin strings Shoes Purses Felt hats Luggage Wallets Leather watchbands Belts Softball Saddle Art brushes Rug pads
Glands & Organs Asphalt Cosmetics Fertilizer Insulin Medicine Paint Plastic Soap Tires Insulation Antifreeze
What is a veterinarian? A veterinarian protects the wellbeing of both animals and people. Veterinarians diagnose and control animal diseases and treat sick and injured animals. They also advise owners on 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 more familiar with certain types of animals and certain procedures for 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, good interpersonal skills, bartering skills, and empathy for clients who 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 practice for over 40 years, and there have been many special cases. I once had a bobcat brought to my clinic. It was found on a highway on a Sunday morning by some clients on their way to church. It was in an addled condition. Most probably, it had been hit by a car, so it could be handled quite easily. After being treated and getting some rest, she regained her composure 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 job can be difficult, especially when an animal is hurt or sick, but I also get to see lots of animals for their yearly physical exams and vaccinations. I get to help them get well when they are sick or have been hurt. I have made many lifelong friends, both male and female, who started out just being clients. 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.
Bones, Tissue, & Horns Dice Lipstick Chewing gum Ice cream Piano keys
Vitamin capsules Cellophane Candies Gummy bears Photo film
Marshmallows Jello Buttons Bandages
g a M g A BEEF
An agricultural newsletter for kids from Mississippi Farm Bureau Federation ®
All about Beef
The 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 Delta region. Mississippi is home to nearly a million beef cows. Our climate is suitable for beef cattle because grass can usually be grown year round in the state on land that may not be suited for growing crops.
There are three types of beef cattle operations: Cow-calf operation, stocker or feeder calf operation, and feedyard or feedlot operation. In a cow-calf operation, farmers have a breeding herd that produces calves each year. A newborn calf weighs 60-100 pounds when born. After a calf is weaned from its mother at six to eight months, it weighs about 450-700 pounds. A rancher will then sell these calves to a stocker or feeder calf operation, keeping some cows for future breeding. Cows will continue to graze on forage during this phase, and their bodies will convert it into protein. Forage is a term for crops grown for grazing. Next, cows will go to a feedyard or feedlot operation. This is where mature cows are brought for four to six months. Just like you, cows need a balanced 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 percent premix. Portions of this diet depend on the area where cattle live and what is readily available. Cattle reach market weight between 1,200 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 must raise healthy and thriving animals. Caring for animals is an around-the-clock job. It can include vaccinating animals, moving cows to different pastures for feeding, making sure the herd has adequate water, delivering calves, and ensuring the health of mother cows after they give birth. A cattle farmer’s work is never done.
Power up with beef
Besides tasting great, beef is a great source of protein and nutrients as part of a balanced diet. A three-ounce serving of beef, about the size of a deck of cards or iPhone, provides over 10 essential nutrients and about half of the daily protein requirements for an average of 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. .
A three-ounce serving is about the size of a deck of cards or an iPhone