A series of webinars on sheep genomics has been scheduled for the coming month. While the first webinar (A New Age in Sheep Breeding) was earlier this week, producers interested in using genomics in their operations should plan to attend... Continue Reading →
This short course is available to help producers recognize and effectively deal with common lambing time problems. The short course focuses on the management prior to, during and after lambing and the affect it has on lamb losses, pounds of... Continue Reading →
The purpose of identifying sheep and goats is to enable trace back of scrapie-positive animals to their flock or herd of origin, and to trace animals out of infected flocks. The following animals are required to be identified with official... Continue Reading →
December 8, 2020 For More Information Contact: Erica Sanko -- ESanko@sheepusa.org DENVER -- In May 2020, the American Sheep Industry Association rolled out the ASI Research Update Podcast. The podcast focuses on industry experts sharing relevant sheep production practices and... Continue Reading →
Saidi Ringenberg of Lexington, and Abigail Olson of Sargent, represented Nebraska at the National Make It With Wool competition held in conjunction with the American Sheep Industry Association Convention, January 24-26, in New Orleans, Louisiana, according to Andrea Nisley, State... Continue Reading →
Please take a minute and take our sheep shearing survey. We are trying to gather more data about our association members so we can properly serve you! The survey will take one to two minutes to complete and other responses are... 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 →
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 →
The American Lamb Board has released its Curriculamb - a new online culinary education guide for culinary students, culinary instructors and professional chefs. The Curriculamb includes lesson plans on the U.S. sheep industry, buying and handling lamb, carcass and cut... Continue Reading →
