Freezer Beef Basics

Aug 03, 2015

By Kim Mullenix, Ph.D., Extension Beef Cattle Systems Specialist, Auburn University

From time to time people ask about feeding out a few calves for freezer beef. The following are some basic guidelines for growing and finishing a few head of beef cattle.

Grower Diets: Goals and Guidelines

Calf is weaned at 7 to 9 months of age (550 pounds)

Goal: Average daily gain of 2.0 to 2.25 pounds per day until 800 pounds

Diet composition: Commonly 60% grain/concentrate and 40% roughage

Feeding Guidelines

1. 1.5% of body weight per day of an 85% cracked, rolled, etc. corn/15% cottonseed meal mix, and moderate to high-quality long-stem hay fed free choice

2. 2.5% of body weight per day of 50:50 soyhulls/corn gluten feed mix, plus moderate to high-quality long-stem hay fed free choice

To start calves on this mixture, gradually increase the amount of concentrate mixture being fed by 1 to 2 pounds every 2 to 3 days until on full-feed. Feed two times per day. Make sure calves clean up feeding troughs before providing additional grain/concentrate mix.

Finishing Diets: Goals and Guidelines

Goal: Average daily gain of > 3.0 pounds per day until 1200 pounds

Diet composition: Commonly 80% grain/concentrate and 20% roughage

Feeding Guidelines

2.0 to 2.25% of body weight per day of cracked, rolled, etc. corn (may consider adding 5-10% cottonseed hulls to improve texture and palatability)

At least 0.5% of body weight per day as moderate to good-quality long-stemmed hay

Increase amount of grain in diet by 3 to 4 pounds every three days until on full feed. Providing long-stem roughage during this period is critical for proper digestive system function and animal health.

Source: ufl.edu

Video: CEOs of the Industry – Rob Brenneman, CEO of Brenneman Pork

“From Pork Production to Performance Nutrition: A Candid Conversation with One of the Industry’s Most Unconventional Thinkers”

CEOs of the Industry, we sit down with Rob Brenneman, the visionary behind Brenneman Pork, for an unfiltered, in-depth conversation on leadership, survivability, nutrition, and the future of pig farming.

Rob shares how a deep-rooted commitment to **health—both animal and personal—**drives his philosophy and decision-making. From reshaping pork nutrition and advocating for the return of well-marbled, flavorful pork to confronting the ongoing battle with PRRS and other health threats, Rob’s insights reflect decades of hands-on experience and bold innovation.

Key themes include: Nutrition Reimagined: Why the industry went off course—and how Brenneman Pork is leading change by prioritizing gut health, fat quality, and real performance.

Health & Survivability: Rob’s take on biosecurity, disease management, and the systems and protocols that protect both pigs and profitability.

Well-Marbled Pork as Premium Protein: The science, consumer insights, and culinary feedback behind Rob’s mission to reintroduce pork as a premium, flavorful protein.

Sustainability & Farm Culture: How Brenneman Pork balances environmental responsibility with day-to-day positivity and resilience.

Generational Impact: Strategies to attract, inspire, and retain the next wave of pork producers with pride and purpose.

Plus, a fast-paced finale where Rob shares his top pork pick, leadership lessons, and what he’d change overnight in the industry.

Whether you're a producer, nutritionist, policymaker, or future leader, this episode offers a masterclass in where pork production is headed—and how visionaries like Rob are shaping it.