Introduction to beef production in UK
There are around 10.1 million head of cattle in the United Kingdom, 2.1 million in the dairy breeding herd and 1.6 million in beef breeding herd. The cattle industry in the UK involves a closely integrated relationship between the dairy sector and the beef production sector. Progeny from the national dairy herd not required for dairy replacement purposes provides a valuable stock source for many beef production systems. It is estimated that 50% of the cattle used for beef production in GB consists of progeny from the national dairy herd. Those cattle that are reared with no connection to the dairy sector will inevitably come from the national ‘suckler’ herd. Suckler cows are animals that are kept specifically for the purpose of breeding and rearing cattle for beef production (as opposed to producing milk/dairy products). It is normal for suckler herds to consist of pure beef breeds or stock with a heavy beef breed influence (see below).
Types of cattle and main breeds
There are many native breeds of beef cattle in Great Britain, most of which are named by their regional origin. Many of these breeds are noted across the world for their beef production qualities and as a result their genetics have been exported around the world. In many dairy production systems these breeds are ‘crossed’ with traditional dairy breeds (Friesian and Holstein) to produce ‘dairy crossed’ beef animals. Some native British beef breeds that are used for beef production include:
		• • • •	Hereford Aberdeen Angus Belted Galloway South Devon					• • • •	Red Devon Lincolnshire Red Beef Shorthorn Welsh Black
Modern beef systems are also increasingly using continental cattle breeds for their desirable beef production traits. Many of these breeds originate from France and are noted for their substantial muscling development and the lean quality of carcases that they produce. Such continental breeds include:
		• • •	Limousin Charolais Blonde d’Aquitaine					• • •	Bazadaise Belgian Blue Simmental
Hereford cattle							Charolais cattle
Source: MLC							Source: Signet
The sex of animal that is used for beef production has a significant effect on the production period and the final carcase quality. Three classifications of sex in beef animals are usually referred to; bull, steer and heifer. Generally speaking, bulls grow faster than steers which in turn grow faster than heifers. The breed type used also has a massive influence on the speed of an animal reaching maturity. Mating – natural and AI Mating in cattle herds can be achieved naturally with the use of a bull or by artificial means called ‘artificial insemination’ (AI). The latter mating technique is more commonly used on cows in dairy herds, with sucker cows usually being exposed to natural mating. The timing of mating determines the desired calving ‘window’. Some producers calve their cows throughout the year, although many have a set calving period of either ‘spring’ or ‘autumn’. Cows can be successfully mated at any stage of the year assuming that they are in a fit and healthy condition. Successful mating ensures that the target benchmark figure of one calf per cow per year is achieved. Typically, cows are at least 2 years of age before they calve and have a gestation period of 285 days (9 months). Most cows give birth to one calf only, although occasionally a dam may have twins. The beef production cycle Beef youngstock and rearing Calves are usually withdrawn from the natural dam in a dairy herd within 2 to 3 days of birth. The calf can then either be suckled on an adopted multiple suckler cow, artificially suckled by the use of automated milk dispensers or fed by the use of a milk bucket drinking system. It is natural for calves to have developed the necessary digestive tract to enable solid food consumption by the age of 12 weeks, although weaning a calf from a milk diet is possible in some production systems from 5 weeks of age. Calves derived from a suckler herd are usually left to suckle from their natural dams freely until weaning occurs at anything from 6 to10 months of age.
Suckler cow and calf
Source: MLC
Once beef youngstock have been weaned, rearing is carried out within a system that best suits the breed/genetic make-up of the animals. Other factors also influence the chosen beef production system, encompassing issues such as the topography of the farm, farm infrastructure, local climate, local soil types etc. The variations in beef production systems are largely determined by the feeding regime that the cattle are reared under (see below). Feeding beef cattle The diets that the majority of beef cattle are reared and fattened on can be classified into two groups: Predominately grass-based diets – These types of diets are the most common in the UK, because of the ease of growing high quality grass forage as a result of generally good soil types and reasonable annual rainfall. Summer grazing cattle on grass pasture will often supply all of the growing needs of the animal (with only supplementary vitamins and minerals being required). Winter-feeding is often supplemented by the use of conserved grass forage such as hay or silage, or by the use of other home-grown feeds such as forage maize and whole crop forage (ensiled arable crops). Bought-in feedstuffs that are commonly fed to supplement a grass-based diet include: cereal-based concentrates, maize gluten, sugar beet-based feedstuffs, oil seed rape meal and soya-based products. Cereal-based diets – These are often used for bull beef production or where a rapid turnover of livestock is required. The cereals utilised in this diet may include barley, wheat and oats. In addition to this, a certain amount of roughage may also be required in the diet to prevent metabolic disorders from hindering production. This is often supplied in the form of cereal straw. Finishing beef animals One of the most important stages in beef production is gaining the desired ‘finish’ to the animal - i.e. the condition of the animal as it is presented at slaughter. The correct finish will enable the animal to provide a beef carcase that meets the market specifications in terms of weight, conformation, fat class etc (see Carcase Classification section). The diet in the latter stages of the production period (typically the last few months) has a profound effect on the eventual finish of an animal. Over recent years, beef production has been influenced by legislative requirements, such as age limits for the application of premiums and the ban on the sale of animals over 30 months of age (to control the threat of BSE). Such requirements have been gradually removed and animals are likely to be finished at an age that best suits market demands.
Typical slaughter ages of beef cattle:
Diet Type Intensive cereal beef Intensive grass silage beef Mixed grass/concentrate fed beef *Mixed grass/concentrate fed beef Forage based suckler beef				Breed Type / Sex Continental & Dairy breeds / bulls Dairy cross & Beef breeds / bulls & steers Dairy cross / Steers & Heifer Dairy cross & beef / Steer Beef breeds / Steers and Heifers						Age at Slaughter 12 months 16 months 18-20 months 22-26 months 18-20 months
* Length of production period historically affected by the desire to retain steers to 22 months of age for subsidy compliance.
For more information: Services, publications and websites Eblex Beef Better Returns Programme Defra Codes of Recommendations for the Welfare of Livestock - Cattle Signet Beef Breeder Service Telephone: Beef Section - 01908 844210 Facsimile: 01908 844236 E-mail:signet@mlc.org.uk Hybu Cig Cymru - Meat Promotion Wales (HCC)