Success at Lambing Time
Read Success at Lambing Time from The Ohio State University Extension
Education
National Sheep Improvement Program: Webinar Series
The National Sheep Improvement Program (NSIP) is a quantitative genetic selection tool designed to help sheep and goat producers make good breeding decisions. Dates and information linked below. 2014 NSIP Webinar
pH affects lamb meat color
New research from Australia that details on pH’s affect on meat color as well as vitamin and genetic influence. Lamb colour research Honor Another article.
Improving sheep handling for better returns
“On all sheep farms, animals have to be moved and handled several times during the year.Common treatments such as yarding, drafting,shearing and crutching are all unnatural activities for sheep, and can compromise overall performance if managed badly.Up to 40% of the time taken to perform a procedure can be spent moving sheep through yards and […]
Meat quality and shelf life
“There is a wealth of information on how to profitably rear and raise sheep and cattle, while the recipe books and articles on cooking meat are endless. There is, however, less information available on issues such as selecting, handling, storing, packaging and presenting meat.Yet these are all critical for optimum quality, food safety, consumer satisfaction […]
Understanding lambs & carcass for better returns
“This booklet highlights the good and the bad in terms of carcass quality, fat levels and conformation. Its aim is to help producers understand the specifications of the market and to illustrate some of the factors that can effect carcass value and therefore producer returns.”—Steve Powdrill, National Selection Specialist, UK Understanding lamb and carcasses for […]
QUALITY SHEEP MEAT—ACHIEVING A BRILLIANT FINISH TO YOUR LAMBS
Building year round demand for lamb meat requires that consumer acceptance is addressed. The finishing and curfew strategies that you choose can influence carcase traits and the meat quality of your lambs. Optimizing management of the finishing and curfew periods is important for lamb meat value and returns. Read more—Achieving a brilliant finish to your […]
QUALITY SHEEP MEAT—ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY
Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. The muscle pH of a carcase declines post-slaughter from 7.2 to about 5.5 due to the conversion of […]
Sheep research
Need a source for scholarly sheep and goat info? The American Sheep Industry hosts articles from the Sheep and Goat Research Journal on their website. It’s worth a look!
Marketing prime lamb for Better Returns
Marketing prime lamb for Better Returns English sheep farmers currently market around 8.5 million lambs a year, producing 170,000 tonnes of sheep meat for domestic consumption and export.The way to maximise financial returns is to produce and sell the type of sheep buyers really want and are willing to pay the most money for.Do not produce a batch of lambs […]