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Harris Ranch, or the Harris Cattle Ranch, feedlot is California's largest beef producer, producing 150 million pounds (68 kt) of beef per year in 2010. [1] It is located alongside Interstate 5 at its intersection with State Route 198 east of Coalinga, in the San Joaquin Valley of central California. The ranch is owned by Harris Farms. [2]
It was suddenly possible to feed large numbers of cattle in one location and so, to cut transportation costs, grain farms and feedlot locations merged. Cattle were no longer sent from all across the southern states to places like California, where large slaughter houses were located.
It was erected on land belonging to Henry Miller, a prominent California cattle baron of that era. The barn is most known for its connection to agriculture production in Santa Clara County , and its role within the agricultural estate of Henry Miller, who was a partner in the cattle-raising and meat-packing enterprise of Miller & Lux in San ...
Cattle farmers in California have been handed a devastating blow to their industry following multiple dry years in a row that have left the state in a drought and forced farmers to downsize their ...
As of 2018, the dairy industry made up 44% of California's methane emissions. This mainly originates from the cattle's manure and enteric fermentation. [10] Since only part of the feed is local forage produced on other California farms, the rest must be shipped in from other states and also Canadian provinces, causing emissions from transportation.
The ranchos established permanent land-use patterns. The rancho boundaries became the basis for California's land survey system, and are found on modern maps and land titles. The "rancheros" (rancho owners) patterned themselves after the landed gentry of New Spain, and were primarily devoted to raising cattle and sheep.
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The adjacent western provinces and northern US states are similar, so the use of corn as cattle feed has been limited at these northern latitudes. As a result, few cattle are raised on corn as a feed. The majority are raised on grass and finished on cold-tolerant grains such as barley. [61] This has become a marketing feature of the beef. [9]