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How to Tell When Your Lamb/Steer is Finished

 

By Dave Scott, On Pasture

If you market your lamb directly to the consumer, the technique of using your hands to tell when a lamb is finished is an indispensable tool. Successfully mastering this technique will not only distinguish your product from others in the marketplace, but it may also reduce the cost of producing your premium lamb by harvesting at precisely the right time. The correct live-animal evaluation of finished lambs leads to a superior, differentiated product that will keep your customers coming back for more.

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Direct Marketing Lamb – A Pathway

By Kathy Voth, On Pasture

 If you are already raising lambs, or are considering diversifying your operations to include them, you’ll want to check out “Direct Marketing Lamb: A Pathway” from the National Center for Appropriate Technology and ATTRA. It covers all the techniques that author Dave Scott, NCAT Livestock Specialist, has used to make his own lamb business a success, from finding his market to making sure his product is something customers will love.

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The Emergence of Livestock-Associated MRSA Bears Watching

 

By James Wright, Food Safety Magazine

Staphylococcus aureus is a large family of Gram-positive bacteria with many genetically diverse strains that can produce skin and systemic disease in people and are important foodborne pathogens. Indiscriminate use of antibiotics in human medicine probably has played a role in the emergence of methicillin-resistant Staphylococcus aureus (MRSA), which was detected first in Great Britain in 1961. Other factors, however, likely were involved.

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