Select healthy cattle and avoid exciting before slaughtering, as this may affect the bleeding and quality of meat (Alexander, Stringer, & Hedrick, 1993). Milk cows from 22 to 200 or more days after calving for early, peak, and late milk production.
Wrap meat to seal moisture in and air out before freezing. Beef can be frozen or dried for long storage.
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Cattle, or cows, are eaten in many forms. They exist in a variety of breeds and skin colors from black, white, brown, and reddish-brown (Rody, 1982).
Beef production cattle are mostly males. Steers (castrated as calves) and bulls (testicles intact) refer to males that are larger and more muscular than females (Anderson, 2007). Heifers (females with no calves) and other types can also be slaughtered for beef.
Dairy cows are females that produce milk after calving, or giving birth (Hutjens, 1999). Cows can be similar in height to steers and bulls, as well as have horns depending on the breed, but are generally smaller in size.