Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 6 of 6
Full-Text Articles in Education
Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht
Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry and turkey breasts. This slow cooking technique keeps them tender, too.
Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. Use these simple guidelines for smoking food safely.
G92-1075 Club Lamb Fungus Disease, Dale M. Grotelueschen, Roger J. Sahara
G92-1075 Club Lamb Fungus Disease, Dale M. Grotelueschen, Roger J. Sahara
University of Nebraska-Lincoln Extension: Historical Materials
Club lamb fungus disease is a threat to both animals and humans. This guide reports on the disease cause, symptoms and treatment methods.
Club lamb fungus disease is a relatively new health problem encountered mostly in sheep being exhibited at fairs and other shows. This disease appears to be contagious to humans and other animals.
First reported in 1989, it has occurred mostly in the western United States with epidemics in New Mexico, Colorado, and Wyoming. Reports of the disease have been received from other parts of the country also. The Western States Livestock Health Association met in December, 1990, …
G89-947 Buying Meat By The Serving, Dennis E. Burson
G89-947 Buying Meat By The Serving, Dennis E. Burson
University of Nebraska-Lincoln Extension: Historical Materials
Buying meat by the serving rather than by the pound can save you money. Determining cost per serving is covered here.
Smart shoppers use cost per serving rather than price per pound in making meat selection decisions. Price per pound can be misleading because all cuts will not yield the same number of servings per pound.
Although some boneless cuts may cost more on a per pound basis, they may be more economical due to less waste. The amount of bone and waste fat determines the number of servings of cooked meat a cut will yield. Cost of the edible …
G80-504 Proper Livestock Grazing Distribution On Rangeland (Revised February 1996), Jerry D. Volesky, Walter H. Schacht, Steven S. Waller
G80-504 Proper Livestock Grazing Distribution On Rangeland (Revised February 1996), Jerry D. Volesky, Walter H. Schacht, Steven S. Waller
University of Nebraska-Lincoln Extension: Historical Materials
Good grazing distribution can increase harvest efficiency and grazing capacity. This NebGuide discusses common grazing problems and offers solutions.
The 23 million acres of rangeland in Nebraska are mostly grassland and are primarily devoted to forage production for Nebraska's multibillion dollar beef cattle industry. Nebraska's rangelands are inherently productive, and potential returns from efficient management practices are high for livestock producers.
Proper grazing distribution is a factor which can increase livestock production from Nebraska's rangeland. Grazing distribution refers to dispersion of grazing animals over a management unit. It is just one element of good grazing management which should also include …
Ec71-919 Meat: Selection, Care, Cooking, Ethel Diedrichsen
Ec71-919 Meat: Selection, Care, Cooking, Ethel Diedrichsen
University of Nebraska-Lincoln Extension: Historical Materials
Meat is outstanding for its food value. It is an excellent source of high quality protein, and is rich in thiamine, riboflavin, and niacin. It also supplies generous amounts of phosphorus, iron and copper. By knowing how to cook the various kinds, grades, and cuts of meat properly, you can select and serve appetizing meals to suit any family budget. This Extension Circular will tell you how.
Ec64-934 Meat, Money And Minutes
Ec64-934 Meat, Money And Minutes
University of Nebraska-Lincoln Extension: Historical Materials
Buy a cut of meat large enough for more than one meal. Prepare in different ways. This Extension Circular covers the different cuts of meats, how much to buy, and the different ways of preparation.