This topic helps the reader to understand the ruminant digestive system, ration formulation and feeding regime, feedstuffs and dry matter requirements, factors affecting nutrient requirements, nutrition for breeding herd, nutrition for stocker cattle, nutrition for finishing cattle as well as growth promotants and production enhancers.

This topic covers the economics of beef production, housing, handling and fencing, capital expenditure and feedlot facilities, establishing a feedlot and livestock investment, feed, nutrition and best feed for fattening cattle, bunk management, feed (ration) formulation for fattening, feedlot risk analysis and feedlot profitability analysis.

This topic explains how beef cuts are generally cut from large carcasses into primal and sub-primal cuts which are further broken down into retail or restaurant cuts. In some cases, primal and sub-primal are cooked whole, but for the most part, they are broken down into several different types of smaller portion cuts or fabricated cuts.

This topic provides a list describes each of the major beef breeds today and gives a brief historical background for each. Some breeds are used for more than one purpose. Dual-purpose breeds are used for meat and milk, while tri-purpose breeds are used for meat and milk and as draft animals.

This topic provides the reader with the beef business management cycle that includes; beef cattle production systems, understanding beef sire summaries, key imperatives in beef production, the annual production cycle, the beef cattle lifecycle, selecting replacement heifers, and recommended production goals for the beef operation.