Articles
Origin and History of the Chicken
This is the 2nd of a series about ready-to-lay pullets and eggs as a 4-H or FFA Project. Articles cover a range of topics from the origin of chickens to showing chickens and eggs at the county fair.
Ready-To-Lay Pullets and Eggs as 4-H or FFA Projects
The farm market laying flock and the urban backyard egg- producing flock are responsible for an explosion of interest in raising egg producing chickens. Egg-producing hens have great personalities and quickly become tamed to the point that even young children can care for them. 4-H and FFA members, as well as adults will become proficient producers of quality eggs if they understand the background and husbandry techniques in egg production. This series of articles covers a range of topics from the origin of chickens to showing chickens and eggs at the county fair.
Handling Venison Safely
How you handle venison just after the kill can have a tremendous impact on the safety and quality of the final product. Proper care must be taken as soon as you down the deer.
What’s the deal with Nitrates and Nitrites used in meat products?
Nitrates and nitrites are short names for “sodium nitrate” and “sodium nitrite” which are forms of salt. Salt (sodium chloride) has been used for thousands of years to preserve meat well before the discovery of refrigeration.
Meat Myths: Nitrate Consumption
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor.
Grazing Practices for Sheep and Flocks – 2020 Small Ruminant Webinar Series
This webinar was recorded on March 18, 2020
Small Ruminant Health – 2020 Small Ruminant Webinar Series
This webinar was recorded February 12, 2020.
Small Ruminant Nutrition – 2020 Small Ruminant Webinar Series
This webinar was recorded on January 15, 2020
