Bovine meat production from culled females

Abstract

In the European Union, half of slaughtered adult cattle are female, including 60 % of adult cows and 40 % of heifers, mainly from dairyraces. The animals are culled for multiple reasons that vary from one country to another and even from one herd to another. Fattening istherefore more difficult and haphazard than that of young bulls, due to the heterogeneity of their characteristics at the culling time, suchas: age, race and format, medical and physiological statutes, and body condition score. The methods of finishing (outside or inside) andof feeding are also significant sources of variation. This article proposes to review the principal factors influencing the finishing of culledfemales.