Young cattle that are raised for meat production, typically sold to feedlots for finishing. Feeder cattle are evaluated based on weight, health, and growth potential. For instance, purchasing feeder cattle to raise them for market weight in a feedlot.
The integration of trees and shrubs into agricultural systems to provide environmental, economic, and social benefits. For example, adopting agroforestry practices to improve soil health, increase biodiversity, and diversify farm income.
The prediction and analysis of future sales performance based on historical data, market trends, and consumer behavior. For example, using food product sales forecasting to inform production planning and inventory management.
A cut of beef obtained from the abdominal muscles, known for its rich flavor and lean texture. Flank steak is commonly used for grilling and stir-frying. For example, producing flank steak for fajitas and Asian dishes.
A natural sugar found in milk, important for energy and flavor. Lactose is used in various dairy products and can be a concern for individuals with lactose intolerance. For instance, producing lactose-free milk for consumers with dietary restrictions.
Methods used to identify individual cattle, including ear tags, tattoos, and electronic identification. Proper identification is essential for management and record-keeping. For example, tagging and recording each calf at birth to track growth and health.
The study and application of dietary principles to support honeybee health and productivity, including the availability of pollen and nectar sources. For example, providing supplemental feeding to honeybee colonies during periods of low forage availability.
Beef that has been finely chopped or ground, commonly used in various dishes such as burgers, meatballs, and tacos. Ground beef is versatile and popular in many cuisines. For example, producing ground beef for sale in grocery stores and restaurants.
The stomach of cattle, often used in traditional dishes such as tripe. For example, producing beef stomach for culinary and specialty markets.
A condition affecting the mobility of dairy cows, often caused by hoof problems or injuries. Lameness can impact milk production and cow welfare. For example, addressing lameness through timely hoof trimming and appropriate management practices.