Fact Sheet Written by:
Kent Barnes, Area Extension Livestock Specialist
Steve Smith, Area Extension Livestock Specialist
David Lalman, Assistant Professor, Beef Cattle
And Provided by
Oklahoma State University
In the livestock business producers spend most of their time managing cattle to make them weigh as much as possible
by market time. However, when cattle are gathered, transported, processed, or held without access to feed or water, they loose weight. This weight loss is referred to as shrink in the cattle business. Experienced cattle buyers and sellers are well aware of shrink and they make certain that cattle are priced accordingly. Various factors and weighing conditions influence the amount of shrink. Knowledge of these factors is important in managing cattle to minimize shrink and to price cattle fairly.
Click Below for Fact Sheet
