# Beef Cattle Processing Costs: Slaughter and Butchering Fees ## Key Takeaways - Slaughter fees ($50-$150/head) encompass antemortem inspection, humane stunning, bleeding, hide removal, evisceration, carcass washing, and initial chilling, with USDA-inspected plants generally incurring higher costs due to regulatory compliance. - Cut-and-wrap fees ($0.50-$1.50/lb hanging weight) cover carcass fabrication into primal and subprimal cuts, grinding, wrapping, labeling, and freezing, with vacuum-sealing and specialty cuts increasing costs. - Aging fees ($0.10-$0.50/lb/week) apply to dry aging (10-20% moisture/trim loss) or wet aging (vacuum-sealed), with dry aging demanding more cooler space and labor, impacting overall cost per pound of saleable meat. - Custom-exempt processing is restricted to owner consumption and cannot be sold, offering lower fees ($410-$676 total estimate for a 1200lb animal) but limiting market access, whereas USDA-inspected processing ($604-$1064 estimate) allows for broader sales but incurs higher costs and longer wait times. - Producers must calculate total processing cost per pound of saleable meat, factoring in slaughter, cut-and-wrap, aging fees, and yield percentages (55-65% typical), to accurately price beef and assess profitability. - Common failure patterns include unclear cut instructions, poor animal condition impacting yield, scheduling conflicts, misunderstanding fee structures, inadequate cooling/freezing, and poor customer communication, all of which can increase costs or reduce meat quality. --- Beef cattle processing costs, including slaughter fees and butchering charges, represent a major expense for direct-market farmers and beef producers. These costs vary by region, facility type, animal size, and requested services such as aging, cut specifications, and packaging. Understanding the typical fee structure, what is included in each charge, and how to evaluate processing options helps producers make informed business decisions and set realistic pricing for beef sales. ## At a Glance: Typical Processing Fee Components The table below summarizes common fee categories and typical ranges observed across custom processing facilities. Actual costs depend on local market conditions, facility capacity, and service level. | Fee Component | Typical Range (USD per head) | What It Covers | |---------------|------------------------------|----------------| | Slaughter fee | $50 - $150 | Antemortem inspection, humane stunning, bleeding, hide removal, evisceration, carcass wash, and initial chilling | | Cut-and-wrap fee | $0.50 - $1.50 per pound of hanging weight | Fabrication into primal and subprimal cuts, grinding, wrapping, labeling, and freezing | | Aging fee | $0.10 - $0.50 per pound per week | Holding carcass in cooler at 34-38°F for 7-28 days to improve tenderness | | Kill fee (small plants) | $75 - $200 | Combined slaughter and basic chilling, often excludes cut-and-wrap | | Custom processing (full service) | $400 - $1,000 per head | Slaughter, aging, cut-and-wrap, and packaging for a whole beef | These figures are estimates based on industry reports and producer surveys. Producers should contact local facilities for current pricing. ## Understanding Slaughter Fees Slaughter fees cover the process from live animal arrival to chilled carcass. The fee typically includes antemortem inspection by a USDA inspector or state equivalent, humane stunning and exsanguination, hide removal, evisceration, carcass splitting, washing, and placement in a cooler. The USDA National Agricultural Library provides resources on animal health and welfare standards that apply during slaughter operations (Animal Health and Welfare, USDA National Agricultural Library). Facilities may charge a flat per-head slaughter fee or a fee based on carcass weight. Some plants charge extra for services such as organic certification, kosher or halal slaughter, or special handling of bulls or older cows. Producers should confirm what is included in the base slaughter fee and what triggers additional charges. ### Factors That Influence Slaughter Fees Facility type directly affects slaughter fees. USDA-inspected plants typically charge higher fees than custom-exempt or state-inspected facilities due to regulatory compliance costs. Animal size and condition also matter. Larger carcasses require more labor and cooler space. Very fat or poorly conditioned animals may incur extra handling charges. Volume discounts may apply when producers deliver multiple animals at once. Rural areas with fewer processing options often have higher fees due to limited competition. ### Slaughter Fee Verification Checklist Producers should ask each facility the following questions before booking: - Is the quoted fee per head or per pound of carcass weight? - What specific services are included in the base slaughter fee? - Are there additional charges for bulls, cows, or organic animals? - What is the facility's inspection status (USDA, state, custom-exempt)? - Are there discounts for multiple animals delivered on the same day? - What is the typical wait time from delivery to slaughter? ## Cut-and-Wrap Fees Explained Cut-and-wrap fees cover the fabrication of a chilled carcass into consumer-ready cuts. This includes breaking the carcass into primals, subprimals, and retail cuts, grinding trimmings, wrapping in freezer paper or vacuum-sealing, labeling, and freezing. The fee is usually quoted per pound of hanging weight, which is the weight of the chilled carcass before fabrication. ### Common Cut-and-Wrap Services Standard cut services include steaks, roasts, ground beef, and stew meat according to the customer's specifications. Specialty cuts include custom orders such as bone-in versus boneless, specific steak thickness, or organ meats. Packaging options vary. Freezer paper is standard, while vacuum-sealing costs more but extends freezer life. Labeling identifies each package with cut name, weight, and date. Producers should provide clear written instructions for cut-and-wrap to avoid misunderstandings. Some facilities charge extra for non-standard requests or for reworking cuts that do not meet specifications. ### Cut-and-Wrap Cost Comparison Table The table below compares typical costs for different cut-and-wrap service levels. | Service Level | Fee per Pound Hanging Weight | Typical Yield from 800 lb Carcass | Total Cut-and-Wrap Cost | |---------------|------------------------------|-----------------------------------|------------------------| | Standard cut, freezer paper | $0.60 - $0.80 | 480-520 lb saleable meat | $480 - $640 | | Standard cut, vacuum-sealed | $0.80 - $1.00 | 480-520 lb saleable meat | $640 - $800 | | Specialty cuts, vacuum-sealed | $1.00 - $1.50 | 440-500 lb saleable meat | $800 - $1,200 | Yield percentages vary based on animal fatness, bone content, and trim specifications. Producers should request estimated yield from their processor before committing to a fee structure. ## Aging Fees and Options Aging improves beef tenderness and flavor through enzymatic breakdown of muscle tissue. Dry aging and wet aging are the two primary methods, each with different cost implications. ### Dry Aging Dry aging involves hanging carcasses or subprimals in a temperature- and humidity-controlled cooler for 14 to 28 days or longer. The process concentrates flavor and creates a distinctive texture but results in moisture loss and trim waste, typically 10-20% of original weight. Facilities charge a per-pound weekly fee for dry aging to cover cooler space, labor for monitoring, and trim loss. ### Wet Aging Wet aging occurs when vacuum-sealed cuts are held in refrigeration for 7 to 21 days. This method has minimal moisture loss and lower labor costs. Wet aging fees are usually lower than dry aging fees because the product requires less cooler space and monitoring. ### Producer Considerations for Aging Target market influences aging decisions. Restaurants and high-end consumers may pay a premium for dry-aged beef. Direct-market customers may prefer wet-aged beef for its consistency and lower cost. Inventory management is critical. Aged beef must be sold within a specific window. Over-aging can lead to spoilage or off-flavors. Facility capacity may limit options. Not all processors offer aging. Producers may need to arrange aging at a separate facility or invest in their own aging cooler. ## Regional Variations in Processing Costs Processing costs vary significantly across the United States and internationally. The Food and Agriculture Organization of the United Nations provides global context for livestock production and processing systems (FAO Animal Production and Health). Regional differences stem from labor costs, regulatory environments, and the density of processing infrastructure. ### United States Regional Patterns The Midwest and Plains regions have lower costs due to high cattle density and many processing plants. Slaughter fees may be $50-$80 per head. The Northeast and West Coast have higher costs due to fewer plants, higher labor costs, and stricter regulations. Slaughter fees may be $100-$150 per head. The Southeast has moderate costs with growing direct-market infrastructure. Fees often fall between Midwest and coastal rates. ### International Considerations Producers outside the United States should consult local agricultural extension services or producer associations for regional cost data. The FAO provides resources on sustainable livestock production and processing systems that may help producers evaluate options. ## Practical Steps for Evaluating Processing Options Producers should follow a systematic approach to select a processing facility and manage costs. ### Step 1: Identify Available Facilities Contact local USDA-inspected plants, state-inspected facilities, and custom-exempt processors. The USDA National Agricultural Library maintains resources on animal health and welfare that may help producers identify facilities meeting their standards (Animal Health and Welfare, USDA National Agricultural Library). ### Step 2: Request Detailed Quotes Ask each facility for a written quote that includes: - Slaughter fee (per head or per pound) - Cut-and-wrap fee (per pound of hanging weight) - Aging fee (per pound per week) - Any additional charges (kill fee, organic certification, special handling) - Estimated hanging weight percentage (dressing percentage) - Payment terms and deposit requirements ### Step 3: Compare Total Cost Per Pound of Saleable Meat Calculate the total processing cost per pound of meat the customer will receive. Use the formula: Total processing cost = (Slaughter fee + (Hanging weight x Cut-and-wrap fee) + (Aging fee x Weeks x Hanging weight)) / (Hanging weight x Yield percentage) Yield percentage accounts for trim loss, bone weight, and moisture loss during aging. Typical yield from hanging weight to saleable meat is 55-65% for standard cuts. ### Step 4: Visit the Facility Inspect the facility for cleanliness, organization, and animal handling practices. The Merck Veterinary Manual provides guidance on management and nutrition that includes animal welfare considerations relevant to processing (Management and Nutrition, Merck Veterinary Manual). Observe how animals are handled before slaughter and how carcasses are stored. ### Step 5: Review Contract Terms Read the processing agreement carefully. Look for clauses about: - Scheduling and delivery windows - Liability for damaged or lost product - Dispute resolution - Cancellation policies ## Records and Measurements Maintaining accurate records helps producers track processing costs and evaluate facility performance. ### Essential Records - Animal identification: Tag number, breed, age, and source - Live weight: Weight at delivery - Hanging weight: Chilled carcass weight after slaughter - Dressing percentage: Hanging weight divided by live weight, expressed as a percentage - Processing fees: Itemized charges for each service - Cut yield: Weight of each cut type and total saleable meat - Customer feedback: Comments on meat quality, packaging, and labeling ### Key Measurements to Track - Cost per pound of saleable meat: Total processing cost divided by total saleable meat weight - Yield percentage: Saleable meat weight divided by hanging weight - Trim loss percentage: Weight of fat and bone removed during fabrication - Aging loss percentage: Weight lost during aging due to moisture evaporation and trim ### Sample Record Keeping Template Producers can use the following structure to track each animal processed. | Animal ID | Live Weight (lb) | Hanging Weight (lb) | Dressing % | Slaughter Fee | Cut-and-Wrap Fee | Aging Fee | Total Cost | Saleable Meat (lb) | Cost per lb | |-----------|------------------|---------------------|------------|---------------|------------------|-----------|------------|--------------------|-------------| | B001 | 1,200 | 720 | 60% | $100 | $576 | $72 | $748 | 432 | $1.73 | | B002 | 1,350 | 810 | 60% | $100 | $648 | $81 | $829 | 486 | $1.71 | | B003 | 1,100 | 660 | 60% | $100 | $528 | $66 | $694 | 396 | $1.75 | Tracking multiple animals over time reveals patterns in yield and cost that inform breeding, feeding, and marketing decisions. ## Common Failure Patterns in Processing Producers should be aware of common problems that increase costs or reduce meat quality. ### Failure Pattern 1: Incomplete or Unclear Cut Instructions Vague instructions lead to inconsistent cuts, customer complaints, and rework charges. Provide a written cutting sheet with specific requests for each cut type, thickness, and packaging. ### Failure Pattern 2: Poor Animal Condition Animals that are too fat, too thin, or have excessive bruising reduce yield and may incur extra handling fees. The Merck Veterinary Manual offers resources on management and nutrition that can help producers optimize animal condition before processing (Management and Nutrition, Merck Veterinary Manual). ### Failure Pattern 3: Scheduling Conflicts Peak processing seasons (fall and early winter) often have long wait times. Producers who fail to book early may miss market windows or incur storage costs for live animals. ### Failure Pattern 4: Misunderstanding Fee Structures Some facilities charge a flat kill fee that includes basic cut-and-wrap, while others charge separately for each service. Producers who assume all fees are included may face unexpected bills. ### Failure Pattern 5: Inadequate Cooling or Freezing Improper cooling after slaughter or inadequate freezing after wrapping can lead to spoilage, freezer burn, or [food safety](/knowledge/bacteria/livestock-bacteria/cooking-chicken-bacteria-prevention) issues. Verify that the facility has adequate cooler and freezer capacity for your order. ### Failure Pattern 6: Poor Communication with Customers Customers who do not understand processing options may request changes after slaughter, leading to rework charges or dissatisfaction. Provide customers with a clear processing options sheet before the animal is delivered. ## Welfare and Safety Context Animal welfare during transport and slaughter is a regulatory and ethical concern. The USDA National Agricultural Library provides resources on animal health and welfare that include guidelines for humane handling (Animal Health and Welfare, USDA National Agricultural Library). Producers should ensure that their chosen facility follows Humane Slaughter Act requirements and uses approved stunning methods. Worker safety is also important. Processing facilities must comply with Occupational Safety and Health Administration (OSHA) standards for meatpacking plants. Producers should verify that facilities maintain proper safety protocols for employees. [Food safety](/knowledge/bacteria/livestock-bacteria/cooking-chicken-bacteria-prevention) is critical for direct-market beef. Facilities must follow Hazard Analysis and Critical Control Points (HACCP) plans if they are USDA-inspected. Custom-exempt facilities are not required to have HACCP plans but should still follow good manufacturing practices. Producers should ask about sanitation procedures, temperature monitoring, and recall protocols. ### Biosecurity Considerations Producers should also consider biosecurity when selecting a processing facility. Facilities that process animals from multiple sources may pose a disease transmission risk. Ask about cleaning and disinfection protocols between loads. The USDA Natural Resources Conservation Service provides resources on farm biosecurity planning (NRCS, USDA). ## Limitations and Professional Escalation Processing costs are only one factor in beef profitability. Producers must also consider feed costs, animal health expenses, marketing costs, and customer acquisition. The FAO provides resources on sustainable livestock production that can help producers evaluate overall system efficiency (FAO Animal Production and Health). ### When to Escalate to a Professional - Regulatory compliance: If a facility cannot provide proof of inspection or permits, consult a USDA or state agricultural department representative. - Food safety concerns: If meat shows signs of spoilage, contamination, or improper handling, contact the local health department or USDA Food Safety and Inspection Service. - Contract disputes: If a facility fails to deliver agreed-upon services or charges unauthorized fees, consult an agricultural attorney. - Animal welfare violations: If you observe inhumane handling or stunning practices, report to the USDA Animal and Plant Health Inspection Service. - Financial planning: If processing costs consistently exceed budget, consult an agricultural economist or extension specialist to evaluate alternative marketing or production strategies. ## Decision Framework: Selecting Between Custom-Exempt and USDA-Inspected Processing The choice between custom-exempt and USDA-inspected processing represents one of the most consequential decisions a beef producer makes, directly affecting market access, regulatory burden, and per-head costs. Custom-exempt facilities operate under federal exemptions that allow them to process animals for the owner's personal use without continuous inspection, while USDA-inspected plants undergo mandatory federal oversight and can sell meat across state lines. Understanding the trade-offs between these two pathways helps producers align processing choices with their marketing strategy and customer base. ### Regulatory and Market Access Differences Custom-exempt processing is limited to animals owned by the person who will consume the meat. The resulting product cannot be sold to third parties, donated to food banks, or served in restaurants. The facility must label each package "Not for Sale" and maintain records showing the animal was owned by the consumer. The USDA National Agricultural Library provides resources on animal health and welfare standards that apply to both facility types, though inspection requirements differ significantly (Animal Health and Welfare, USDA National Agricultural Library). USDA-inspected processing allows producers to sell beef to any customer, including retail stores, restaurants, and online buyers. The facility operates under continuous federal inspection, and each carcass receives a USDA stamp of approval. This pathway requires compliance with Hazard Analysis and Critical Control Points (HACCP) plans, sanitation standard operating procedures, and recordkeeping requirements. The higher regulatory burden translates to higher per-head fees, typically $50 to $150 more than comparable custom-exempt services. ### Cost Comparison Framework The table below compares typical costs and market implications for each processing pathway based on a 1,200-pound live animal with a 60% dressing percentage. | Factor | Custom-Exempt | USDA-Inspected | |--------|---------------|----------------| | Slaughter fee range | $50 - $100 per head | $100 - $200 per head | | Cut-and-wrap fee | $0.50 - $0.80 per lb hanging weight | $0.70 - $1.20 per lb hanging weight | | Total cost estimate (720 lb hanging weight) | $410 - $676 | $604 - $1,064 | | Market access | Owner consumption only | Any customer, any state | | Labeling requirement | "Not for Sale" | USDA stamp, no resale restriction | | Inspection frequency | None (exempt) | Continuous federal | | HACCP plan required | No | Yes | | Typical wait time | 2-6 weeks | 4-12 weeks | ### Decision Matrix for Producer Scenarios Producers should evaluate their specific situation using the following decision criteria. **Scenario 1: Direct-to-consumer freezer beef sales.** If you sell whole, half, or quarter beef directly to customers who consume the meat themselves, USDA-inspected processing is required. Custom-exempt processing cannot be used for any transaction involving payment. The additional cost of USDA inspection is a necessary business expense that must be factored into pricing. **Scenario 2: Personal or family consumption.** If you raise beef exclusively for your household, custom-exempt processing offers significant cost savings. The lower fees and shorter wait times make this option attractive for producers who do not intend to sell meat. **Scenario 3: Mixed operation with both sales and personal use.** Producers who keep some animals for personal use and sell others must maintain separate processing arrangements. Using a custom-exempt facility for personal animals and a USDA-inspected plant for sale animals is common, though it requires coordinating with two different facilities and managing separate schedules. **Scenario 4: Restaurant or retail accounts.** Any sale to a commercial buyer requires USDA-inspected processing. Producers targeting this market should establish relationships with inspected facilities well in advance, as wait times are typically longer and capacity is more limited. ### Practical Assessment Steps Producers should follow these steps to determine the appropriate processing pathway. **Step 1: Define your market.** Write down exactly who will receive the meat. If any portion will be sold, traded, or donated, USDA-inspected processing is required. The FAO provides resources on sustainable livestock production that include market assessment tools for small-scale producers (FAO Animal Production and Health). **Step 2: Calculate total cost per pound of saleable meat for each pathway.** Use the formula from the existing article, but run separate calculations for custom-exempt and USDA-inspected quotes. Compare the cost difference against your expected selling price to determine if the USDA premium is justified by higher market prices. **Step 3: Assess facility availability.** Contact all processing facilities within a reasonable driving distance and ask about their inspection status, current wait times, and capacity for your volume. Some regions have few USDA-inspected plants, forcing producers to either travel long distances or limit their market to custom-exempt sales. **Step 4: Evaluate customer willingness to pay.** Survey your target customers about their price sensitivity. If customers are unwilling to pay the premium required to cover USDA-inspected processing costs, you may need to adjust your marketing strategy or find a lower-cost inspected facility. **Step 5: Review state regulations.** Some states have additional requirements beyond federal rules. Contact your state department of agriculture to confirm labeling, inspection, and transportation requirements for both processing pathways. ### Records and Measurements for Pathway Comparison Producers should maintain separate records for each processing pathway to evaluate long-term profitability. **Essential records for each pathway:** - Facility name and inspection status - Per-head fees for slaughter, cut-and-wrap, and aging - Hanging weight and dressing percentage - Total processing cost per animal - Saleable meat weight and cost per pound - Customer type (personal, retail, wholesale) - Selling price per pound and total revenue - Net profit or loss per animal **Key measurements to track:** - Cost premium for USDA inspection: Difference in total processing cost between custom-exempt and USDA-inspected for similar animals - Revenue premium from USDA inspection: Difference in selling price per pound between USDA-inspected and custom-exempt markets - Break-even analysis: Minimum selling price required to cover processing costs for each pathway - Capacity utilization: Percentage of available processing slots used each season ### Common Failure Patterns in Pathway Selection **Failure Pattern 1: Assuming custom-exempt allows sales.** Some producers mistakenly believe they can sell custom-exempt meat to friends or neighbors. This violates federal regulations and can result in fines, product seizure, and loss of processing privileges. **Failure Pattern 2: Underestimating USDA inspection costs.** The higher fees for USDA-inspected processing can consume a significant portion of profit margins. Producers who do not account for this cost when setting prices may operate at a loss. **Failure Pattern 3: Overlooking state inspection options.** Some states operate their own inspection programs that are equivalent to USDA inspection but may have lower fees. Producers should investigate state-inspected facilities as a potential middle ground between custom-exempt and federal inspection. **Failure Pattern 4: Failing to plan for inspection scheduling.** USDA-inspected facilities often book weeks or months in advance. Producers who wait until animals are ready for processing may face long delays or have no available slots. **Failure Pattern 5: Mixing personal and sale animals at the same facility.** Using a custom-exempt facility for personal animals and a USDA-inspected plant for sale animals requires careful recordkeeping to avoid cross-contamination of product or paperwork errors. ### Welfare and Safety Context for Each Pathway Both custom-exempt and USDA-inspected facilities must comply with the Humane Slaughter Act, which requires that animals be rendered insensible to pain before slaughter. The Merck Veterinary Manual provides guidance on management and nutrition that includes animal welfare considerations relevant to both facility types (Management and Nutrition, Merck Veterinary Manual). However, enforcement differs. USDA-inspected plants have federal inspectors present during slaughter to verify humane handling, while custom-exempt facilities rely on state or local enforcement. Food safety oversight also differs. USDA-inspected plants must maintain HACCP plans and undergo regular sanitation inspections. Custom-exempt facilities are not required to have HACCP plans, though many follow voluntary food safety practices. Producers should ask any facility about their sanitation procedures, temperature monitoring, and recall protocols regardless of inspection status. ### Limitations and Professional Escalation The decision between custom-exempt and USDA-inspected processing is not permanent. Producers can switch pathways as their market evolves, though changing facilities requires new relationships and scheduling arrangements. The USDA Natural Resources Conservation Service provides resources on farm business planning that may help producers evaluate long-term processing strategies (NRCS, USDA). **When to escalate to a professional:** - If you are unsure whether your planned sales model requires USDA inspection, consult an agricultural attorney or your state department of agriculture. - If you cannot find a USDA-inspected facility within a reasonable distance, contact your state USDA Rural Development office for information on processing infrastructure grants or cooperative arrangements. - If processing costs for either pathway consistently exceed your budget, consult an agricultural economist or extension specialist to evaluate alternative marketing strategies or production efficiencies. - If you observe potential violations of the Humane Slaughter Act at any facility, report to the USDA Food Safety and Inspection Service or your state animal health authority. ## Frequently Asked Questions ### What is the average cost to process a beef cow? Processing costs vary widely by region and facility. Typical full-service custom processing for a whole beef ranges from $400 to $1,000 per head, including slaughter, aging, cut-and-wrap, and packaging. Producers should obtain written quotes from multiple facilities for accurate local pricing. ### How is the processing fee calculated for beef? Most facilities charge a flat slaughter fee per head plus a cut-and-wrap fee per pound of hanging weight. Some also charge a per-pound weekly fee for aging. The total cost depends on the animal's hanging weight, the number of aging days, and any additional services requested. ### What is included in a typical slaughter fee? A standard slaughter fee covers antemortem inspection, humane stunning, bleeding, hide removal, evisceration, carcass splitting, washing, and initial chilling. Some facilities include basic cut-and-wrap in the slaughter fee, while others charge separately. ### How much does it cost to have a cow butchered per pound? Cut-and-wrap fees typically range from $0.50 to $1.50 per pound of hanging weight. This covers fabrication into retail cuts, grinding, wrapping, labeling, and freezing. The total cost per pound of saleable meat is higher because of trim and bone loss. ### What factors affect beef processing costs? Key factors include facility type (USDA-inspected versus custom-exempt), animal size and condition, requested services (aging, specialty cuts, packaging), regional labor and regulatory costs, and volume discounts for multiple animals. ### Is it cheaper to process a whole beef or half beef? Processing a whole beef is usually more cost-effective per pound than processing a half beef because the facility incurs the same setup and cleanup costs for each animal. However, half-beef processing is common for smaller producers and customers. ### How long does beef processing take from slaughter to pickup? Typical processing time is 10 to 21 days, depending on aging requirements and facility workload. Dry-aged beef may require 21 to 28 days or longer. Producers should confirm the expected timeline when booking. ### What records should I keep for beef processing costs? Maintain records of animal identification, live weight, hanging weight, dressing percentage, itemized processing fees, cut yields, and customer feedback. These records help track profitability and evaluate facility performance over time. ## Related Farming Guides - [Beef Cattle Backgrounding Management](/knowledge/animal-farming/beef-cattle/beef-cattle-backgrounding-management) - [Beef Cattle Forage Budgeting](/knowledge/animal-farming/beef-cattle/beef-cattle-forage-budgeting) - [Beef Cattle Manure Management](/knowledge/animal-farming/beef-cattle/beef-cattle-manure-management) - [Beef Cattle Marketing Records](/knowledge/animal-farming/beef-cattle/beef-cattle-marketing-records) - [Beef Cattle Mud Management](/knowledge/animal-farming/beef-cattle/beef-cattle-mud-management) ## Related Clinical & Scientific Guides * [Cattle Head Gate Selection and Adjustment](/knowledge/animal-farming/beef-cattle/cattle-head-gate-selection-and-adjustment) * [Beef Cattle Handling Facility Flow](/knowledge/animal-farming/beef-cattle/beef-cattle-handling-facility-flow) * [Beef Cattle Maternity Pen Design: Comfort and Monitoring](/knowledge/animal-farming/beef-cattle/beef-cattle-maternity-pen-design-comfort-monitoring) ## References and Further Reading - [www.nrcs.usda.gov](https://www.nrcs.usda.gov/) - [www.merckvetmanual.com](https://www.merckvetmanual.com/management-and-nutrition) - [FAO Animal Production and Health](https://www.fao.org/animal-production/en). Food and Agriculture Organization of the United Nations. - [Animal Health and Welfare](https://www.nal.usda.gov/animal-health-and-welfare). USDA National Agricultural Library. - [Feeding cotton products to cattle.](https://pubmed.ncbi.nlm.nih.gov/12235661). The Veterinary clinics of North America. Food animal practice, 2002. > This article is educational and is not a substitute for veterinary diagnosis, treatment, public-health guidance, or regulatory reporting.