Extension supports the viability and growth of the meat industry by developing industry leaders; improving the safety, quality, and availability of products; educating about sustainability, wholesome, and importance of meat in the diet; and discovering new uses for animal components.
Educational opportunities such as the highly-regarded Master Meat Crafter Program and Short Courses/Workshops provide training to ensure safe, quality meat products.
Grazing cattle sounds so simple. The forage grows, the cattle eat the forage, and it all ends with a “happily ever after.” Unfortunately, it’s not as simple as it sounds. To maximize cattle performance while grazing, producers must pay attention to the forage itself and how it can affect the grazing animals.
Finding a way to add extra value to your product may take more time and effort, but in the long run it may lead to a sustainable and profitable option for your beef operation.
The FDA’s Center for Veterinary Medicine (CVM) plan for supporting veterinary antimicrobial stewardship will be fully implemented in 2023 when all remaining over-the-counter (OTC) antibiotics are switched to prescription-only status. The medically important antibiotics (used by humans and animals) becoming prescription only include injectable tylosin, injectable and intramammary penicillin, injectable and oral tetracycline, sulfadimethoxine and sulfamethazine, and cephapirin and cephapirin benzathine intramammary tubes.
This study investigated the effectiveness of cooking processes that incorporated hydrated-surface lethality steps for ensuring the reduction of Salmonella on the surfaces of meat and poultry products cooked using short-time, high-temperature impingement oven processes.
Information and resources to assist in establishing a meat business that adheres to state and federal regulations.
Information and resources about processing meat products.
Tips to help you better understand the amount of edible product expected from a grain finished lamb.
University of Wisconsin-Madison Extension provides tips help you better understand the amount of meat you may expect from a market hog.
The UW-Madison Division of Extension provides resources to better understand and calculate the amount of meat to expect from a finished animal.
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.
