Curriculum intended for out-of-school settings with the goal of promoting healthy lifestyles for 9- and 10-year-old youth and the adult who prepares their meals
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
A properly calibrated meat thermometer is key for achieving both meat safety and quality.
The beef tri-tip is a newer cut that has become increasingly popular in the recent years due to its excellent flavor characteristics. We have put together a list of tips that will you get started to making a great tri-tip on the grill.
Sales and transport is a stressful time for any animal. Reducing stress factors due to transitions start before the actual purchase of your new project. Managing proper nutrition and disease management are just a couple factors to help your project get off to a great start.
Proper identification of animals helps create an honest record keeping system. With current DNA blood typing procedures animals can be identified through parentage, but when it comes to everyday practices on the farm or ranch a good tattoo can be a huge time saver in the event of a lost ear tag.
A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.
A typical beef animal can produce a carcass that weighs between 700 and 900 pounds. Approximately 50% of that weight consists of the chuck (fore quarter or shoulder portion) and the round (hind quarter). Traditionally the chuck and round are fabricated into either 1) roasts that require slow, moist heat cookery, 2) steaks that require some type of tenderization to improve palatability or 3) trim for ground beef.