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Enhancing The Production And Sustainability Of Pasture-Fed Beef Using Non-Traditional Legume Forages, Andrea I. Bolletta
Enhancing The Production And Sustainability Of Pasture-Fed Beef Using Non-Traditional Legume Forages, Andrea I. Bolletta
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Despite the increasing worldwide demand for beef as a protein source, consumers are concerned about the sustainability of ruminant production systems. Their main concerns are animal welfare for feedlot-fed animals, greenhouse gas (GHG) emissions, global warming and worker safety. Traditional feedlot-based beef production systems have been associated with locally greater levels of soil, water and air contamination, as well as the overuse of antibiotics and growth hormones. The use of legume pastures such as cicer milkvetch (CMV) and birdsfoot trefoil (BFT), which fix their own nitrogen (N) and often contain beneficial secondary compounds such as tannins and provide for rapid …
Circular No. 81 - Beef Slaughtering, Cutting, And Curing, Harry H. Smith
Circular No. 81 - Beef Slaughtering, Cutting, And Curing, Harry H. Smith
UAES Circulars
Many farmers follow the practice of occasionally slaughtering a steer, a heifer, or a calf for home use. When this practice is followed the farmer is assured of getting meat of high quality. Experience has taught him that he is not always :able to get meat at a local market which equals in quality that which he slaughters on his own farm. The butcher is not at fault as he usually handles the quality of meat his customers desire and will accept.