Education Commons^™

G73-15 Handling Feed Moisture In Ration Formulation And Inventory Control (Revised December 1983), Paul Q. Guyer

University of Nebraska-Lincoln Extension: Historical Materials

Nutritional quality control begins with knowing and adjusting for variation in the moisture content of feed ingredients. Moisture variations in feeds are almost always of more importance than variations in protein, mineral, and energy. Inventory control is affected by moisture content of feeds. Some feeds on hand are constantly changing in moisture content, and these changes frequently lead to financial losses when a price adjustment is not made for moisture losses.

G73-66 Mound Design For Feedlots, Paul Q. Guyer

University of Nebraska-Lincoln Extension: Historical Materials

Shaping each feedlot pen to minimize mud problems is an important part of feedlot design.

Mud is our most costly weather hazard. Shaping each feedlot pen to minimize mud problems is an important part of feedlot design. While mud cannot be eliminated, proper shaping can reduce the number of days when it is a profit robber. And, proper shaping will also reduce the number of fly breeding areas within the pen, adding to summer comfort and gains. The cost is minimal at most locations if shaping is done before installing fencing, bunks, waterers and aprons.

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.

Ec70-951 Swiss Fondue, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Cheese Fondue is a Swiss national dish which combines cheese and bread. In years past, quantities of bread and cheese were made during the winter for use throughout the year. Gradually, both became very hard. To make them more edible, the cheese was melted and the bread dunked in this mixture.

Fondue to served informally in a festive atmosphere. Each person spears a piece of crusty bread with a fork, going through the soft part first to secure the points in the crust. The bread is dunked in the fondue with a stirring motion.

This extension circular discusses the fondue …

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.

Rb30-252 Sex And Age As Factors In Cattle Feeding, H.J. Gramlich, R.R. Thalman

University of Nebraska-Lincoln Extension: Historical Materials

Varying economic conditions and changes in the demands of the meat consuming public have been responsible for the turns that have taken place in the beef industry during recent years. Both feeder and producer must recognize and conform to these changes if they are to continue in business. Among the most important of these changes have been the turn toward the marketing of lighter cattle and the gradual disappearance from feed lots of two- and three-year-old animals. Furthermore, the cattle population of the United States is fast reaching stabilization with the resulting effect that more heifers are being marketed, since …