from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A plot of ground on which livestock are fattened for market.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Land on which cattle are fattened for market

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a building where livestock are fattened for market


Sorry, no etymologies found.


  • In essence, this exemption allows organic cows to be confined and fed grain for four months prior to slaughter, also known as feedlot finishing. Main RSS Feed

  • In practice, this exemption allows organic beef cattle to be confined and fed grain for four months prior to slaughter, a practice known as feedlot finishing.

    Cleveland Scene

  • In modern "feedlot" beekeeping, bees are unloaded in yards where they await their next pollination job.


  • Beefalo vary in appearance; some have cow faces and bison humps, while others look like typical feedlot cattle except for their curly, shaggy hides.

    Wondering if That's a Genuine Bison? Try Pulling Its Tail

  • I grew up in Iowa and hunted feedlot deer that roamed around grain feilds.

    Not All Big Bucks Come From the Midwest

  • The AGA logo means the meat is from ruminant animals cattle, bison, sheep, or goats who were raised entirely on grass and forage, without confinement in a feedlot, and who were never given antibiotics or hormones.

    Maria Rodale: How to Buy Grass-fed Meats

  • But they could be fed grain or grass and confined to a feedlot.

    Maria Rodale: How to Buy Grass-fed Meats

  • Industrialization was eventually applied to animals that supply consumers with meat and dairy products through concentrated-animal feedlot operations (CAFOs) or factory farms.

    Archive 2010-03-01

  • That increase translates into a windfall for U.S. grain farmers but pain for cattle feedlot owners, who fatten their livestock with grain.

    U.S. Farmers Head Into Key Stretch for Harvests

  • The course trains ranchers, feedlot operators, butchers, chefs—anyone, really, who loves a good, thick rib-eye—in the fine art of promoting and defending red meat.

    Beef Industry Carves a Course


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