As Cupid's arrows start flying by; don't forget to prepare your valentine a local sourced cut of lamb! Struggling for a perfect cut or recipe? American Lamb Board has you covered! Here's a cooking and temperature guide to make sure... Continue Reading →
Abigail Olson of Sargent and Charmayne Popp of Broken Bow, represented Nebraska at the National Make It With Wool competition held in conjunction with the American Sheep Industry Association Convention, January 26-28, in Denver, CO, according to Alice Doane, State... Continue Reading →
Weekly National Market Prices for Wool The U.S. Department of Agriculture's prices for wool can be accessed at http://www.fsa.usda.gov/Internet/FSA_EPAS_Reports/wamrpt011717.pdf. The effective repayment rate is the lower of either the 30-day average or weekly rate. Category 2016 Loan Rate Effective Repayment... Continue Reading →
This week, the USDA Agriculture Marketing Service published its Organic Livestock and Poultry Practices final rule. The rule, initially proposed in April 2016, aims to strengthen rules for Organic Livestock and Poultry by: Clarifying how producers and handlers must treat... Continue Reading →
Please visit Jack & Mauldin's Boer Goat page for an excellent list of recipes for goat!
According to Combination Dewormers: The Time is Now by Dr. Ray Kaplan posted on the American Consortium for Small Ruminant Parasite Control webpage, there now is very strong evidence that using combination treatment is the best method for using dewormers and should be instituted... Continue Reading →
Traditional herbs and flavors like mint, garlic, rosemary, red wine and thyme continue to be the core flavors paired with lamb entrée dishes, according to a quantitative research study of fine dining operations by Datassential MenuTrends™. The study which analyzed... Continue Reading →