Bigger Cattle Require More Animal Welfare Considerations

K-State researcher says producers need to adjust management as cattle get larger and more efficient.

Published on Mar. 2, 2026

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A Kansas State University researcher suggests that as the U.S. beef cattle herd has declined 12% since 2010, producers need to take a closer look at the management of their cattle, as they progressively get larger in the next generation. A.J. Tarpoff, an associate professor and beef veterinarian with K-State Extension, says producers need to consider how cattle are managed during transportation and in finishing facilities, as they are now bigger and more efficient than ever before.

Why it matters

As cattle grow to a larger size and live weight, trailer compartments and processing facility equipment may not be conducive to handling 1,600- to 1,800-pound steers. This can lead to increased bruising and carcass damage, resulting in financial losses for the industry.

The details

Tarpoff says beef quality audits have shown an increase in bruising issues on the middle meat cuts like ribeye, strip, and sirloin. These cuts often have to be trimmed, resulting in downgraded beef products. He urges producers and others who manage cattle to be aware of these issues when loading, unloading, and transporting the animals. Tarpoff also suggests that even processors need to prepare their facilities to handle larger, more efficient cattle.

  • Since 2010, the USDA has reported that the U.S. beef cattle herd has declined 12%, from 31.7 million in 2010 to 27.9 million in 2025.

The players

A.J. Tarpoff

An associate professor and beef veterinarian with K-State Extension.

Kansas State University

A public research university located in Manhattan, Kansas.

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What they’re saying

“As an industry we are using less feed, less water, and less time to be able to get these animals on a per-pound-of-beef basis. We're doing better than we ever have before.”

— A.J. Tarpoff, Associate Professor and Beef Veterinarian (americanagnetwork.com)

“From our beef quality audits, we have seen an increase in bruising issues on the carcass. We are seeing a lot of bruising on our middle meats, the ribeye, the strips and the sirloin. These three major cuts are seeing a majority of these bigger bruises and are having to get trimmed off at the processing plant.”

— A.J. Tarpoff, Associate Professor and Beef Veterinarian (americanagnetwork.com)

What’s next

More information regarding beef cow size and heavier carcass weights, and the implications they have on the cow herd and feedlot performance, will be presented at the 113th K-State Cattlemen's Day on March 6.

The takeaway

As cattle continue to get larger and more efficient, the beef industry must adapt its management practices and facilities to ensure the welfare of the animals and minimize financial losses from carcass damage and downgrading.