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Definitions (380)

1

4   4

heart girth


Circumference of the animal’s body, measured just behind the shoulders.
Source: thebutchersguild.org

2

4   6

heat increment


Increase in heat production following consumption of feed when an animal is in a thermoneutral environment. It includes additional heat generated in fermentation, digestion, and nutrient metabolism.
Source: thebutchersguild.org

3

3   3

feeder grades


Grouping of feeder cattle to predict the slaughter weight endpoint of a desirable fat-to-lean composition. Frame size and thickness are the two criteria used to determine feeder grade.
Source: thebutchersguild.org

4

3   1

growing ration


Usually a high-roughage ration whereby gains of 0.25 to 2 pounds per day are anticipated.
Source: thebutchersguild.org

5

3   3

hand mating


Bringing a female to a male for breeding, after which she is removed from the area where the male is located (same as hand breeding).
Source: thebutchersguild.org

6

2   0

finishing ration


Feedlot ration, usually high in energy and fed during the latter part of the feeding period.
Source: thebutchersguild.org

7

2   2

grading up


Continued use of purebred sires of the same breed in a grade herd.
Source: thebutchersguild.org

8

1   0

bison


A bovine native to North America. The U.S. government refers to it as buffalo. Bison meat is generally leaner, darker in color, and more intensely flavored than beef.
Source: thebutchersguild.org

9

1   1

generation turnover


Length of time from one generation of animals to the next generation.
Source: thebutchersguild.org

10

1   1

giblets


The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed from the carcass and cooked separately.
Source: thebutchersguild.org


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