#beef feedlot practices

[farmerstrend]

Focus on High Quality Beef: How Small-Scale Beef and Dairy Farmers Thrive in Urban Slums

Explore how Kenyan farmers are producing high quality beef by adopting modern feedlot practices and crossbreeding Bos taurus with traditional cattle breeds. Learn about the strategies behind producing high quality beef in Kenya, from selecting the right breeds to targeting premium markets for better profitability. Discover how feedlot farming and crossbreeding techniques are helping Kenyan…

[gatheringbones]

[“While “essential workers” in the poultry industry were made to feel dirty, nonessential workers in fields like finance and computer engineering—the “people with laptops”—were sheltering in place, more distant from what transpired in industrial slaughterhouses than ever before.

Thanks to FreshDirect and Instacart, consuming meat no longer even requires coming into contact with a deli butcher or grocery clerk. With a few taps on a keyboard or the swipe of a screen, consumers can get as much beef, pork, and chicken as they want delivered to their doors, without ever having to think about where it comes from. And yet, as the popularity of bestselling books like Michael Pollan’s The Omnivore’s Dilemma and Jonathan Safran Foer’s Eating Animals attests, a lot of Americans do think about this. In recent years, more and more consumers have begun to carefully scrutinize the labels on the packages of the meat and poultry they buy. The ranks of such consumers have grown exponentially, paralleling the rise of the “good food” movement, which promotes healthier eating habits and reform of the industrial food system.

Although the movement is, in Pollan’s words, a “big, lumpy tent,” composed of a broad coalition of advocacy organizations and citizens’ groups that sometimes push for competing agendas, one of its aims is to persuade consumers to become more conscientious shoppers and eaters. Among those who put this idea into practice are so-called locavores, who buy food directly from local farms, ideally from small family-run enterprises that embrace organic, sustainable practices: ranchers who raise grass-fed cows that never set foot in industrial feedlots; farmers who sell eggs that come from free-range chickens reared on a diet of seeds, plants, and insects rather than genetically engineered corn and antibiotics.

Locavores engage in what social scientists call “virtuous consumption,” using their purchasing power to buy food that aligns with their values. The movement appeals to the growing number of Americans who want to feel more connected to the food they eat and to the people who raise it, with whom locavores can interact directly at farmers markets or through community-supported agriculture programs. It is a captivating vision, and the benefits of eating locally grown food—which is likely to be more nutritious, to come from more humanely treated animals, and to be better for the environment—are manifold.

But locavores have some blind spots of their own, most notably when it comes to the experiences of workers on small family farms. As the political scientist Margaret Gray discovered when she set about interviewing farm laborers in New York’s Hudson Valley, the vast majority of these workers are undocumented immigrants or guest workers who toil under abysmal conditions, often working sixty- to seventy-hour weeks for dismal pay. “We live in the shadows,” one worker told her. “They treat us like nothing,” said another. In her book Labor and the Locavore, Gray asked the butcher on a small farm why so few of his customers seemed to notice this.

“They don’t eat the workers,” the farmer told her.

“He went on to explain that, in his experience, his consumers’ primary concern is with what they put in their bodies,” Gray wrote, “and so the labor standards of farmworkers simply do not register as a priority.”]

eyal press, from dirty work: essential labor and the hidden toll of inequality in america, 2021

[rjzimmerman]

Excerpt from this story from Inside Climate News:

About five miles south of Broken Bow, in the heart of central Nebraska, thousands of cattle stand in feedlots at Adams Land & Cattle Co., a supplier of beef to the meat giant Tyson Foods.

From the air, the feedlots look dusty brown and packed with cows—not a vision of happy animals grazing on open pastureland, enriching the soil with carbon. But when the animals are slaughtered, processed and sent onward to consumers, labels on the final product can claim that they were raised in a “climate friendly” way.  

In late 2022, Tyson—one of the country’s “big four” meat packers—applied to the U.S. Department of Agriculture (USDA), seeking a “climate friendly” label for its Brazen Beef brand. The production of Brazen Beef, the label claims, achieves a “10 percent greenhouse gas reduction.” Soon after, the USDA approved the label.

Immediately, environmental groups questioned the claim and petitioned the agency to stop using it, citing livestock’s significant greenhouse gas emissions and the growing pile of research that documents them. These groups and journalism outlets, including Inside Climate News, have asked the agency for the data it used to support its rubber-stamping of Tyson’s label but have essentially gotten nowhere.

“There are lots of misleading claims on food, but it’s hard to imagine a claim that’s more misleading than ‘climate friendly’ beef,” said Scott Faber, a senior vice president at the Environmental Working Group (EWG). ��It’s like putting a cancer-free label on a cigarette. There’s no worse food choice for the climate than beef.”

The USDA has since confirmed it is currently considering and has approved similar labels for more livestock companies, but would not say which ones.

On Wednesday, the EWG, a longtime watchdog of the USDA, published a new analysis, outlining its efforts over the last year to push the agency for more transparency, including asking it to provide the specific rationale for allowing Brazen Beef to carry the “climate friendly” label. Last year, the group filed a Freedom of Information Act request, seeking the data that Tyson supplied to the agency in support of its application, but received only a heavily redacted response. EWG also petitioned the agency to not allow climate friendly or low carbon claims on beef.

To earn the “climate friendly” label, Tyson requires ranchers to meet the criteria of its internal “Climate-Smart Beef” program, but EWG notes that the company fails to provide information about the practices that farmers are required to adopt or about which farmers participate in the program. The only farm it has publicly identified is the Adams company in Nebraska.

A USDA spokesperson told Inside Climate News it can only rely on a third-party verification company to substantiate a label claim and could not provide the data Tyson submitted for its review.  

[stellernorth]

sam going vegan at stanford. no more hunting people saving things has left him with a compulsion to Do Good and Reduce Harm in his day to day life, and after traveling the midwest constantly as a kid he has some idea of what beef feedlots at least look like. he decides one way to reduce harm is to stop supporting the killing of those animals.

so he stops eating beef. it's not like he's only eating fast food still and hamburgers are the only option anyway; he eats at the stanford dining hall. there's pumpkin soup and oatmeal and a salad bar and curry and plain pasta and fruit and fries.

then he thinks about it and decides to treat this decision like a little bit of a case. so he goes to the library and researches for himself which is a weird kind of not-exactly-nostalgia. and he learns about the factory farming industry and dairy production. and he doesn't do half-measures and he's trying to be committed to his choices and beliefs so he decides there in the library that he's vegan, starting from that moment.

socially, he expects to be the odd one out anyway, he's seen that way anyway, he knows it; he can feel it. how he's a little too alert; how his casual interactions with others aren't a practiced reflex. refusing some food just seems like another small thing in the long list of reasons he's unusual to the other students, even his friends.

anyway, jess, who's been vegetarian for awhile, likes that he's vegan. she eats vegan at their house, but will have some dairy if she's out somewhere. it bothers sam a little in the back of his mind but he doesn't want to control her. and he knows their belief systems aren't exactly aligned anyway; he's always scanning for monsters.

brady makes fun of him a little once or twice, playful, friendly. then after sophmore year's thanksgiving break he makes a few more comments that are a bit more cruel.

although dean made sure sam never was hungry for long as a kid, this new mentality that the food selection in many places is now limited for sam comes pretty easily. the sparse vegan options in the stanford dining hall are a way more plentiful spread than the options in one of the motel rooms he grew up in.

sam does get a weird sense of simultaneous satisfaction and guilt at seeing hamburgers like he'd share with his dad and dean and knowing, more and more as the months go on, that he's not the kind of person who eats them anymore. but he feels that way about a lot of things he does at stanford.

then years later, keeping to veganism as best he can, back in the family business (he keeps reminding himself, "as far as possible and practical"), he meets ruby. for the most part, he keeps his own personal definition of veganism and decides about eating things like honey on his own terms, rather than by what others seem to think. but he does remember dryly, as his mouth is metallic with ruby's blood, that human products are accepted as vegan if given consensually. later he thinks somehow maybe it's vegan for her to give it but not for him to take; maybe he is the animal harmed in the interaction.

time goes on and he's more wary than ever of being poisoned possesed altered he wants his body to be his own. this becomes another reason to be vegan, not consuming other beings into his body so it remains his.

[hapalopus]

Cattle and mud

Dee Griffin, a feedlot veterinarian in Nebraska states that 11 cm (4 in.) of mud reduces weight gain (Dee Griffin, Great Plains Veterinary Educational Center, Clay Center, Nebraska, personal communication, 2016). Dikeman and Lawrence (1997) and Degen and Young (1995) both report that cold, wet muddy cattle may have higher energy requirements and the effort to walk through mud may affect feedlot performance. Mud will increase the cost of weight gain (Mader, 2011). According to Chris Reinhardt from Kansas State University, deep mud of over 30 cm (12 in.) inches will increase feed conversion by 25% (Thomas, 2013). Sweeten et al. (2014) states that 11 to 20 cm (4 to 8 in.) of mud will increase feed conversion by 13% and decrease feed intake from 8% to 15%. There is lack of peer reviewed scientific studies on the effects of mud on beef cattle housed in outdoor feedlots. Most of the available information for beef cattle is in extension publications, livestock magazines, or is based on practical experience (Thomas, 2013; Sweeten et al., 2014). There is some scientific literature is on dairy cows. Dairy cows prefer to lay on dry sawdust compared to wet sawdust, and they also prefer to lie on dry surfaces (Fregonesi et al., 2007, Tucker et al., 2015). Grandin, T. (2016). Evaluation of the welfare of cattle housed in outdoor feedlot pens. Veterinary and Animal Science, 1-2, 23–28. https://doi.org/10.1016/j.vas.2016.11.001

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Wet, muddy, or hard surfaces impact the lying behaviours of dairy cows through reducing total lying times (Chen et al., 2017, Hendriks et al., 2019, Herlin, 1997, Schütz et al., 2019), reduced number of lying bouts (Chen et al., 2017, Haley et al., 2001, Hendriks et al., 2019, Fisher et al., 2003), and altered lying position (Chen et al., 2017, Schütz et al., 2019, Tucker et al., 2007). When prevented from lying, cattle have an increased risk of lameness (Thomsen et al., 2012) and disruption to the hypothalamic-pituitary-adrenal axis (Fisher et al., 2002). The impacts of posture on cow comfort and quality of rest and/or sleep are yet to be determined, however it is thought a lying posture with a relaxed neck is required for cattle to engage in REM sleep (Hunter et al., 2021, Ruckebusch, 1972, Ternman et al., 2014). Despite a similar percent of observations of lying in the feedlot compared to the pasture for both pad scores 1 and 3, the number of lying bouts was higher in the feedlot, indicating that bout duration was shorter. This suggests decreased comfort, potentially impacting quality of rest and/or sleep. For pad score 5 treatment, both number of lying bouts and time periods where lying was observed were reduced in the feedlot, showing a clear impact on lying behaviours. Therefore, mud may impact lying behaviour in different ways, depending on its depth, and continuous housing under these conditions may reduce welfare if a more suitable surface is not provided. Increasing levels of mud did not influence cattle preferences for the feedlot or pasture environment when tested under relatively warm weather conditions. Overall, cattle preferred the pasture environment at all pad scores, especially when tested in the afternoon. However, even with high mud levels, cattle chose to enter the feedlot and therefore it appears that the grain-based feed was a greater attractant over any negative aspects of the feedlot. Despite this, high levels of mud reduced both lying time and number of lying bouts in the feedlot and was accompanied by an increase in these behaviours in the paddock, indicating that animal comfort and welfare may have been reduced under these muddy conditions. The main limitation of the current study is that it was not performed during winter, in which the cold and muddy conditions may increase thermoregulatory load and further influence environment choice and behaviours. Dickson, E. J., Campbell, D. L. M., Monk, J. E., Lea, J. M., Colditz, I. G., & Lee, C. (2022). Increasing mud levels in a feedlot influences beef cattle behaviours but not preference for feedlot or pasture environments. Applied Animal Behaviour Science, 254, 105718. https://doi.org/10.1016/j.applanim.2022.105718

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Cattle spent less time lying down in muddier conditions, especially in the first 24 h of exposure, when cows and heifers spent only 3.2 and 5.8 h, respectively, lying down in the muddiest treatment compared with 12.5 and 12.7 h on dry soil. When the soil was dry, cattle never chose to lie down on concrete, but in muddier conditions they spent a greater proportion of their lying time on concrete (mean ± SE: 56 ± 14 and 10 ± 8% in the very muddy and muddy treatments, respectively). The shift in lying location was more marked for heifers, and all 6 spent ≥87% of their lying time on concrete in the muddiest treatment. When cattle chose to lie down on wetter soil, they limited the surface area exposed to their surroundings by tucking their legs beneath their bodies (mean ± SE: 30 ± 11, 15 ± 4, and 5 ± 2% of lying observations in the very muddy, muddy, and dry treatments, respectively). Despite cattle spending less time on wetter soil, all 3 measured body parts became dirtier in muddier conditions (1.4-, 1.6-, and 1.8-fold more on the leg, udder, and side, respectively, in the muddiest compared with the driest treatment). In addition, higher soil moisture levels resulted in greater reductions in white blood cell counts relative to baseline levels (−0.95, −0.43, and 0.34 × 109/L relative to baseline levels in the very muddy, muddy, and dry treatments). Muddy conditions, even in the absence of wind or rain, are aversive for cattle and have negative implications for their welfare. In the final 24 h of treatment, cattle spent less time lying in muddier conditions and spent more time standing without feeding (Table 4). The amount of time cattle spent feeding did not differ across levels of soil moisture, and we observed no effects of parity and no parity × treatment interactions (F1, 22 ≤ 1.7, P ≥ 0.207). The average amount of time cattle spent in various areas of the pen in each treatment is depicted in Figure 3. In muddier conditions, the proportion of time cattle spent on soil decreased and the proportion on concrete increased (treatment F1, 22 = 23.9, P < 0.001; Figure 4A). This pattern was more marked for heifers than for cows (parity × treatment interaction F1, 22 = 7.2, P = 0.014), because the former spent a greater proportion of their time on concrete (parity F1, 22 = 9.2, P = 0.006). Chen, J. M., Stull, C. L., Ledgerwood, D. N., & Tucker, C. B. (2017). Muddy conditions reduce hygiene and lying time in dairy cattle and increase time spent on concrete. Journal of Dairy Science, 100(3), 2090–2103. https://doi.org/10.3168/jds.2016-11972

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Within 30 m of the water tank, concentrations of feces and urine from three warm-season observations were significantly greater than concentrations during three cool-season observations. Percentages of defecations and urinations on the pasture, feeding, and milking areas were highly correlated (r > 0.90) with time spent in those areas. Pasture-based systems could reduce manure handling and storage requirements proportional to the time cattle are on pastures. Manure on the pasture was evenly distributed, except around the water tank during warm-weather grazings. Results indicate that pasture-based dairy systems may require smaller, less-expensive manure management systems compared with confinement dairy farms. White, S. L., Sheffield, R. E., Washburn, S. P., King, L. D., & Green, J. T. (2001). Spatial and time distribution of dairy cattle excreta in an intensive pasture system. Journal of Environmental Quality, 30(6), 2180–2187. https://doi.org/10.2134/jeq2001.2180

[wearefreedomfarmsd]

Buy Half a Cow Grass-Fed & Half Side of Beef for Sale: A Healthier Option from FREEDOM FARMS

In recent years, more people have become conscious of the benefits of buying grass-fed beef. Not only does it offer a higher nutritional value, but it also promotes sustainability and animal welfare. One of the best ways to enjoy high-quality, grass-fed beef is by purchasing half a cow or a half side of beef. At FREEDOM FARMS, we specialize in providing grass-fed, pasture-raised beef directly to consumers, ensuring that you receive top-quality meat for your family.

Why Buy Half a Cow

Purchasing half a cow provides several advantages, particularly when it comes to cost, convenience, and quality. First, it offers significant savings compared to buying smaller portions at the grocery store. Buying in bulk reduces the price per pound, allowing you to stock up on premium meat at a fraction of the cost. Additionally, storing half a cow in your freezer means you have a steady supply of high-quality beef for months.

Another great advantage is customization. When you purchase half a cow, you can choose the cuts of meat you prefer, whether it’s steaks, roasts, or ground beef. At FREEDOM FARMS, we work closely with customers to ensure they get exactly what they want. You can also rest assured that all of our cattle are grass-fed and raised with the highest standards of care.

Nutritional Benefits of Grass-Fed Beef

Grass-fed beef is renowned for its health benefits. It contains more Omega-3 fatty acids, which promote heart health, and higher levels of antioxidants like Vitamin E. It is also leaner than conventional beef, which is often grain-fed and raised in confined feedlots. With grass-fed beef from FREEDOM FARMS, you can enjoy a better flavor, knowing you’re eating clean, nutrient-rich food.

Environmental and Ethical Advantages

When you buy from FREEDOM FARMS, you're supporting ethical and sustainable farming practices. Grass-fed cattle graze on pasture, which reduces the need for environmentally damaging grain farming and feedlots. Moreover, pasture-raised cows have a much lower carbon footprint and live healthier, stress-free lives.

Conclusion

Investing in half a cow or a half side of beef is a cost-effective and healthier way to feed your family. With the added benefits of superior nutrition, better taste, and ethical farming practices, buying from FREEDOM FARMS ensures you’re making the right choice for both your health and the environment.

For more info:-

Buy Half a Cow Grass Fed

Half Side of Beef for Sale

[farm-fnb-tech]

Cattle Farming: A Comprehensive Guide to Successful Cattle Production

Cattle farming, a cornerstone of agricultural economies worldwide, involves the breeding, rearing, and management of cattle for various purposes. Primarily, cattle are raised for meat (beef), milk, and byproducts such as leather and hides. The practice has evolved over centuries, adapting to technological advancements and changing consumer demands.   

At its core, cattle farming is a delicate balance of science and art. It requires a deep understanding of animal behavior, nutrition, reproduction, and health. Farmers must also possess strong business acumen to manage resources efficiently and adapt to market fluctuations.

Benefits of Cattle Farming

Economic Impact: Cattle farming is a significant contributor to rural economies, providing employment opportunities and stimulating related industries such as feed production, transportation, and processing.

Food Security: Cattle products, including meat and dairy, are essential components of human diets, providing vital nutrients for populations worldwide.

Byproduct Utilization: Cattle farming generates valuable byproducts such as leather, hides, and tallow, which are used in various industries.

Land Management: In many regions, cattle grazing helps maintain grassland ecosystems and prevent land degradation. 

Goals of Cattle Farming

The overarching goal of cattle farming is to produce high-quality animals efficiently and sustainably. Specific objectives include:

Optimizing Production: Maximizing meat or milk yield while maintaining animal welfare standards.

Improving Efficiency: Reducing production costs through better feed utilization, disease prevention, and resource management.

Ensuring Sustainability: Adopting practices that protect the environment, conserve natural resources, and promote biodiversity.

Animal Welfare: Prioritizing the well-being of cattle through proper housing, nutrition, and healthcare.

Key Components of Cattle Farming

Cattle farming encompasses several interconnected components:

Breeding: Selecting and mating cattle with desirable traits to improve herd genetics.

Nutrition: Providing balanced diets to meet the nutritional needs of cattle at different life stages.

Health Management: Implementing preventive healthcare measures and treating diseases promptly.

Reproduction: Managing breeding cycles to optimize calf production.

Housing and Facilities: Providing suitable shelter and infrastructure for cattle comfort and productivity.

Market and Economics: Understanding market trends, pricing, and financial management.

Types of Cattle Farming

Beef Cattle Farming: Raising cattle primarily for meat production.

Dairy Cattle Farming: Focusing on milk production and related products.

Dual-Purpose Cattle Farming:Combining beef and milk production.  

Pasture-Raised Cattle Farming: Relying on natural grasslands for grazing.

Feedlot Cattle Farming: Confining cattle in feedlots for intensive feeding and rapid growth.

Challenges and Opportunities

Cattle farming faces various challenges, including climate change, disease outbreaks, market volatility, and consumer concerns about animal welfare and environmental impact. However, it also presents opportunities for innovation, technological advancements, and the development of sustainable practices.

Ideas for Improving Cattle Farming

Precision Agriculture: Utilizing technology to optimize resource use and monitor animal health.

Sustainable Practices: Adopting environmentally friendly methods, such as rotational grazing and reducing greenhouse gas emissions.

Animal Welfare Focus: Prioritizing the well-being of cattle through enrichment programs and humane handling.

Value-Added Products: Developing new products from cattle byproducts to increase farm income.

Market Diversification: Exploring different markets and consumer preferences to reduce risk.

The Cattle Animal

A fundamental aspect of successful cattle farming is a deep understanding of the animal itself. Cattle are ruminants, meaning they have a complex digestive system capable of breaking down tough plant matter. This biological adaptation allows them to thrive on diets that would be unsuitable for other animals.

Breeds: Cattle breeds exhibit a wide range of characteristics, including size, temperament, milk production, and meat quality. Understanding the strengths and weaknesses of different breeds is crucial for selecting animals that align with specific farming goals.

Behavior: Cattle are herd animals with complex social structures. Recognizing their natural behaviors can significantly impact herd management and animal welfare.

Health and Reproduction: A comprehensive knowledge of cattle health, including common diseases, vaccinations, and reproductive cycles, is essential for maintaining a productive and healthy herd.

Nutrition: Fueling for Productivity

Proper nutrition is the cornerstone of cattle health and performance. A balanced diet provides the necessary nutrients for growth, milk production, and reproduction.

Forage: Grass and hay are the primary components of cattle diets. The quality and quantity of forage directly impact animal performance.

Supplements: Depending on the stage of production, cattle may require additional supplements, such as minerals and vitamins.

Feed Conversion Efficiency: Maximizing the efficiency with which feed is converted into meat or milk is a key goal of cattle nutrition.

Cattle Housing and Facilities

The design and management of cattle housing and facilities significantly influence animal comfort, health, and productivity.

Barn Design: Considerations include ventilation, lighting, and space requirements for different age groups and production systems.

Pasture Management: Proper pasture rotation and fertilization are crucial for maintaining forage quality and preventing overgrazing.

Equipment: Modern farming relies on various equipment for feeding, milking, and handling cattle. Understanding the available options and their proper use is essential.

Reproduction and Breeding

Effective reproduction management is vital for herd growth and genetic improvement.

Breeding Systems: Different breeding systems, such as artificial insemination and natural service, have their advantages and disadvantages.

Calving Management: Proper care of cows during calving and newborn calves is essential for survival and healthy growth.

Genetic Improvement: Selecting animals with desirable traits and utilizing advanced breeding technologies can enhance herd productivity.

Disease Prevention and Control

A proactive approach to disease prevention is crucial for maintaining herd health and profitability.

Biosecurity: Implementing strict biosecurity measures helps prevent the introduction of diseases onto the farm.

Vaccination Programs: Regular vaccination is essential for protecting cattle from common diseases.

Early Detection: Promptly identifying and treating sick animals can limit the spread of disease.

Financial Management

Successful cattle farming requires sound financial management.

Budgeting: Developing a comprehensive budget is essential for tracking income, expenses, and profitability.

Market Analysis: Understanding market trends for cattle and cattle products is crucial for making informed business decisions.

Risk Management: Implementing strategies to mitigate financial risks, such as insurance and hedging, is important.

Environmental Stewardship

Modern cattle farming emphasizes sustainability and environmental responsibility.

Land Management: Adopting practices that protect soil and water resources is essential for long-term farm viability.

Waste Management: Proper management of manure and other waste products is crucial for environmental protection.

Carbon Footprint: Reducing the carbon footprint of cattle production is a growing priority.

Cattle farming is a complex and multifaceted endeavor that requires a combination of knowledge, skills, and dedication. By understanding the various components of cattle production and adopting sustainable practices, farmers can contribute to a thriving and resilient industry while meeting the growing demand for cattle products.

[loudtravelerlight]

The Hidden Suffering: Unveiling Animal Cruelty in Factory Farms

Introduction

Factory farms have become the dominant method of animal agriculture in many parts of the world, driven by the demand for inexpensive meat, dairy, and eggs. While these large-scale operations are efficient in terms of production, they often come at a significant cost to animal welfare. This article explores the pervasive issue of animal cruelty in factory farms, examining the conditions that millions of animals endure and the ethical implications of these practices.

The Rise of Animal cruelty in Factory Farms

The rise of factory farming can be traced back to the mid-20th century when technological advancements and industrialization transformed agriculture. The goal was to produce more food at a lower cost to feed a growing population. This shift led to the concentration of livestock into large, densely populated facilities where animals are treated as mere units of production.

Factory farms operate on a business model that prioritizes efficiency and profit over animal welfare. Animals such as cows, pigs, and chickens are raised in confined spaces, often without access to natural light or fresh air. The industry’s focus on productivity has resulted in conditions that are detrimental to the physical and psychological well-being of these animals.

Conditions in Factory Farms

1. Confinement and Overcrowding

One of the most significant issues in factory farming is the extreme confinement of animals. Chickens are often packed into battery cages so small that they cannot spread their wings, while pigs are kept in gestation crates barely larger than their bodies. Cows raised for milk or beef may be confined to crowded feedlots, standing in their waste with little room to move.

This confinement leads to a host of physical and psychological problems for the animals. The lack of space prevents natural behaviors such as foraging, nesting, and social interaction, causing stress and frustration. Overcrowding can also lead to the spread of diseases, prompting the routine use of antibiotics to keep animals alive, contributing to antibiotic resistance in humans.

2. Mutilation Practices

To prevent injury and aggression among stressed animals, factory farms often resort to mutilation practices. Chickens may have their beaks trimmed, pigs may have their tails docked, and cows may be dehorned, often without anesthesia. These procedures are painful and traumatic, causing long-term suffering.

The rationale behind such practices is to maintain control over animals in unnatural and overcrowded conditions. However, they highlight the underlying issue of treating animals as commodities rather than sentient beings deserving of respect and care.

3. Neglect and Abuse

Neglect and abuse are prevalent in factory farms due to the emphasis on efficiency and cost-cutting. Animals may be denied veterinary care, left to suffer from untreated injuries or illnesses. Workers, under pressure to meet production targets, may resort to abusive handling techniques, causing further harm to the animals.

Investigations and undercover reports have exposed shocking instances of cruelty, including workers beating, kicking, and throwing animals. These abuses often go unnoticed or unpunished, as factory farms operate with minimal oversight and accountability.

Ethical Implications

The treatment of animals in factory farms raises significant ethical concerns. Many argue that animals have intrinsic value and deserve to be treated with dignity and compassion. The suffering endured by animals in factory farms is inconsistent with these principles, prompting calls for reform in the industry.

Moreover, the industrialization of animal agriculture has broader ethical implications for the environment and public health. Factory farming contributes to environmental degradation, including deforestation, water pollution, and greenhouse gas emissions. The overuse of antibiotics in these operations poses a significant risk to human health, as it contributes to the rise of antibiotic-resistant bacteria.

Moving Toward a More Humane System

Addressing animal cruelty in factory farms requires a multifaceted approach that includes legislative reform, consumer awareness, and the promotion of alternative farming practices.

1. Legislative Reform

Governments can play a crucial role in improving animal welfare by enacting and enforcing stricter regulations on factory farms. Policies that mandate larger living spaces, prohibit painful mutilation practices, and ensure access to veterinary care can significantly reduce animal suffering.

2. Consumer Awareness

Consumers have the power to drive change through informed purchasing decisions. By choosing products labeled as "certified humane" or "free-range," consumers can support farms that prioritize animal welfare. Education and awareness campaigns can help shift consumer preferences toward more ethically produced food.

3. Alternative Farming Practices

Promoting alternative farming practices, such as pasture-based and regenerative agriculture, offers a more humane and sustainable approach to animal husbandry. These systems prioritize the well-being of animals, allowing them to express natural behaviors and live in more natural environments.

Conclusion

Animal cruelty in Factory Farms is a pervasive issue that demands urgent attention. The conditions in these facilities highlight the ethical challenges of modern agriculture and the need for reform. By advocating for legislative change, raising consumer awareness, and supporting alternative farming practices, we can work toward a more humane and sustainable food system that respects the welfare of all living beings.

[rimaakter45]

The Truth About Grass-Fed Beef: Debunking the Myth of Humane Farming

In recent years, grass-fed beef has gained popularity as a supposedly more ethical and sustainable alternative to conventionally raised beef. Proponents of grass-fed beef often tout its supposed humane farming practices and environmental benefits. However, a closer look at the industry reveals a much darker reality.

While it is true that Grass-fed beef cruelty are typically raised on pasture rather than in crowded feedlots, the reality is that the treatment of these animals is often far from humane. Many grass-fed operations subject their cattle to the same abuses and cruelty as conventional feedlots, including routine mutilations such as dehorning and castration without anesthesia, overcrowded living conditions, and inhumane transport and slaughter practices.

One of the most widely perpetuated myths about grass-fed beef is that cattle are allowed to live their lives in a natural and stress-free environment. In reality, many grass-fed operations prioritize profit over animal welfare, leading to cramped living conditions, inadequate access to food and water, and stressful handling practices. Additionally, grass-fed cattle are still subjected to the same brutal and inhumane practices as conventionally raised cattle, including castration, dehorning, and branding, all without the use of pain relief.

One of the biggest misconceptions about grass-fed beef is that it is better for the environment. While it is true that grass-fed operations typically have a lower carbon footprint than feedlots, due to the reduced use of fossil fuels and chemical inputs, they still have a significant impact on the environment. Grass-fed beef production requires vast amounts of land, water, and resources, leading to deforestation, soil erosion, and water pollution.

Furthermore, grass-fed operations often rely on intensive grazing practices that can degrade soil health and lead to overgrazing, further exacerbating environmental degradation. In addition, grass-fed beef production is not as sustainable as many consumers believe, as it requires significantly more land and resources than conventional beef production, making it an inefficient and environmentally damaging industry.

Another key issue within the grass-fed beef industry is the lack of transparency and oversight. Many grass-fed operations market themselves as ethical and sustainable, but in reality, they often cut corners and prioritize profit over animal welfare. The lack of strict regulations and enforcement allows for widespread abuse and cruelty to go unchecked, making it difficult for consumers to make informed choices about the meat they purchase.

In order to truly address the cruelty and environmental impact of the grass-fed beef industry, it is essential that consumers educate themselves about the realities of this industry and make more conscious choices about the meat they consume. Supporting local and sustainable meat producers who prioritize animal welfare and environmental sustainability is crucial in promoting a more ethical and sustainable food system.

In conclusion, while grass-fed beef is often marketed as a more humane and environmentally friendly alternative to conventionally raised beef, the reality is far from the idyllic image presented by the industry. Grass-fed cattle are still subjected to cruelty and abuse, and the environmental impact of this industry is significant. By educating ourselves and making more conscious choices about the meat we consume, we can work towards creating a more ethical and sustainable food system for future generations.

https://padlet.com/sariat700/class-blog-b3hwl0ujfuq0ijjr/wish/4b3zaMB04YYkQ2j7

https://skeleton-girls.mn.co/posts/62167399?utm_source=manual

[arcadiaberger]

UNHINGED Conservatives Are WAGING WAR On Lab Grown Meat

We have NOT been raising meat animals the same way for six thousand years.*  The people of the city of Tubal-Cain did not keep cattle in feedlots and fatten them on shredded newspaper smeared with molasses. Noah and his children did not celebrate the grounding of the Ark by feasting on beef that had been given daily microdoses of antibiotics. The bacon which Nimrod the mighty hunter didn't bring home to Babel and was indtead raised in styes in the city wasn't fed on the corpses of hogs which had died due to overcrowded, unsanitary conditions. The fact that the practices of the meat-growing industry in Florida are not specifically forbidden in the Book of Leviticus is proof that even God Himself could not anticipate the inventiveness and ingenuity of human depravity.

*But nice trick, throwing some red meat [wink, wink] to the 4004 B.C.E. crowd.

#Politics  #Corruption  #Ron DeSantis  #YouTube  #Video  #Cloned Meat  #Humane Meat Production  #Protectionism For Legacy Industry

[willamtomas]

The Hidden Plight of Beef Cattle: An Examination of Animal Suffering in the Meat Industry

The beef industry, a cornerstone of global agriculture, supports the livelihoods of millions and fulfills dietary preferences worldwide. However, beneath the surface of this economic juggernaut lies a troubling reality: the suffering of beef cattle. From birth to slaughter, many cattle endure conditions that raise significant ethical and welfare concerns.

The Journey from Farm to Fork

The life of a beef cattle suffering typically begins on a cow-calf operation, where calves are born and spend the first six to ten months of their lives. Here, the natural behaviors of cows can often be expressed, as these environments tend to be more spacious and aligned with the animals' needs. However, challenges such as inadequate veterinary care, harsh weather conditions, and predation risks can still compromise their well-being.

At around six months of age, calves are weaned and transported to feedlots—large-scale facilities where they are fattened for market. The transition to feedlots is often stressful. Long transportation periods without adequate food, water, or rest, cramped spaces, and unfamiliar surroundings can lead to significant physical and psychological stress. Moreover, the transport itself can cause injuries and even death for some animals.

Life in the Feedlot

Once at the feedlot, cattle face a starkly different environment. These facilities prioritize efficiency and productivity, often at the expense of animal welfare. Cattle are confined to small, crowded pens where movement is limited. Such confinement can lead to various health problems, including respiratory issues due to poor air quality, foot problems from standing on hard surfaces, and gastrointestinal issues from a diet high in grain rather than their natural forage diet.

The high-density living conditions in feedlots also facilitate the spread of diseases, necessitating the use of antibiotics. This practice, while intended to maintain cattle health, contributes to the global issue of antibiotic resistance. Furthermore, the lack of stimulation and inability to engage in natural behaviors can result in psychological distress for the animals, manifesting as stereotypic behaviors like repetitive movements or self-mutilation.

The Final Hours

The final stage of a beef cow's life involves transport to the slaughterhouse. This journey, like the previous one, is fraught with stress and danger. The animals are often loaded into trucks without proper handling, leading to injuries and further stress. Upon arrival, the slaughter process itself, if not managed properly, can cause immense suffering. Though regulations exist to ensure humane slaughter, lapses in enforcement and improper stunning methods mean that some animals experience pain and distress during this final phase.

Ethical and Welfare Concerns

The suffering of beef cattle raises profound ethical questions. The industrial farming model prioritizes efficiency and profit, often at the cost of animal welfare. The physical and psychological distress experienced by cattle in feedlots and during transport and slaughter highlights the need for reform in the industry. Advocates argue for better living conditions, more humane handling practices, and a reduction in the overall consumption of beef to alleviate these issues.

Moving Forward

Addressing beef cattle suffering requires a multifaceted approach. Consumers can play a role by choosing products from farms that adhere to higher welfare standards and by supporting policies that promote humane treatment. Additionally, the industry itself must invest in better practices and technologies that prioritize animal welfare alongside productivity.

In conclusion, while the beef industry is an integral part of global food systems, it is crucial to acknowledge and address the suffering of beef cattle. By fostering greater awareness and advocating for change, society can move towards a more humane and ethical approach to meat production.

[besthuntgear]

Can You Eat Wild Boar?

Wild boar, the ultimate symbol of the wild and untamed, have been stomping around the US woods and fields for centuries. Sure, they get a bad rap for crashing the party—invading spaces, messing up crops, and shaking up ecosystems—but they're also your ticket to some seriously adventurous eating and sustainable hunting. With their rich backstory and a flavor that's anything but ordinary, wild boars are like a taste of the wild you just can't snag from the usual meat aisle. Introduction to Wild Boar Wild boars have a storied presence in the United States, with populations thriving in many states due to their adaptability and the lack of natural predators. These animals are not only a challenge for hunters but also a boon for those looking to diversify their diet with game meat. Unlike domestic pigs, wild boars are leaner, with their diet in the wild contributing to a distinct flavor profile that has been celebrated in many culinary traditions around the world. Key Takeaways - Wild boar meat is safe to eat if properly handled and cooked to the right temperatures. - The taste of wild boar is richer and more intense than domestic pork, with a leaner texture. - Safety and health considerations are paramount, including the risk of diseases such as trichinosis. - Hunting wild boar can contribute to controlling their population and reducing ecosystem damage. Wild Boar in Ecosystems Wild boars play a complex role in ecosystems. On one hand, they can cause significant damage to crops and native vegetation, leading to calls for their population to be controlled. On the other hand, they are a key species for hunters and contribute to the biodiversity of their habitats. The debate over their impact is ongoing, but what's undeniable is their significance as a source of sustainable meat for those who hunt them responsibly. Safety and Health Considerations When it comes to eating wild boar, safety is the first priority. These animals can carry diseases that are transmissible to humans, making it crucial to handle and cook their meat properly. Diseases and Risks One of the most well-known risks associated with consuming wild boar meat is trichinosis, a parasitic disease caused by eating raw or undercooked meat infected with Trichinella spiralis larvae. However, with proper cooking techniques, the risk of trichinosis and other diseases can be effectively eliminated. Disease Description Prevention Method Trichinosis Caused by parasitic roundworms; can lead to fever, muscle pain, and more. Cook meat to at least 160°F (71°C). Brucellosis A bacterial infection that can cause fever, joint pain, and fatigue. Wear gloves when handling raw meat; cook thoroughly. Hepatitis E A virus that can cause liver inflammation and jaundice. Ensure meat is fully cooked; practice good hygiene. Precautions and Safety Measures To ensure the safety of wild boar meat, hunters and consumers should follow several key precautions: - Inspection: Always inspect the meat for signs of disease or abnormality. - Handling: Use gloves when handling raw meat to avoid direct contact. - Cooking: Cook wild boar meat to an internal temperature of at least 160°F (71°C) to kill any harmful organisms. Cooking temperatures are critical when preparing wild boar meat. Unlike beef, which can be eaten medium-rare, wild boar requires thorough cooking to ensure safety. A meat thermometer is an invaluable tool in this process, allowing you to check that the meat has reached the necessary temperature throughout. Taste and Culinary Uses Wild boar meat is celebrated for its rich, nuanced flavor, which is often described as a cross between pork and beef, with a hint of nuttiness. This unique taste comes from the boar's diet of nuts, fruits, and roots in the wild, which imparts flavors not found in animals raised on feedlots. Flavor Profile The taste of wild boar is more intense and gamey compared to domestic pork, making it a favorite among those who appreciate the depth of flavor in their meat. Its lean nature also means that it can dry out if not cooked carefully, requiring methods that can retain its moisture and tenderness. Aspect Wild Boar Domestic Pork Flavor Rich, intense, gamey Milder, sweeter Texture Leaner, denser More marbled, tender Fat Content Lower Higher Culinary Applications Wild boar can be prepared in a variety of ways, from roasting and grilling to slow-cooking and stewing. Its robust flavor pairs well with bold seasonings, herbs, and fruits, making it versatile for many recipes. Whether it's a hearty wild boar stew, grilled boar chops, or a slow-cooked boar shoulder, this meat can elevate a meal from ordinary to extraordinary. Cooking Tips and Techniques Cooking wild boar meat requires attention to detail to prevent it from becoming tough or dry. Here are some tips and techniques to help you make the most of this delicious game meat: - Marinating: To add flavor and tenderness, marinate the meat for several hours or overnight in a mixture of oil, acid (like vinegar or citrus juice), and seasonings. - Slow Cooking: Slow cooking methods, such as braising or stewing, are ideal for tougher cuts, allowing the meat to become tender and flavorful. - Avoid Overcooking: Keep a close eye on the cooking process, as wild boar meat can quickly become dry if overcooked. Using a meat thermometer can help you cook the meat perfectly. Wild boar offers a culinary adventure that's not only about enjoying a delicious meal but also about respecting the animal and the environment from which it came. By understanding the safety measures, embracing the unique flavors, and mastering the cooking techniques, you can turn wild boar meat into a sustainable and gourmet dining experience. Cooking Tips and Techniques (Continued) Mastering the art of cooking wild boar is essential for unlocking its full potential. The lean nature of wild boar meat demands careful attention to prevent it from drying out during cooking. Here, we explore additional techniques to ensure every dish is as succulent as it is flavorful. Recommended Cuts and Recipes Choosing the right cut of wild boar can make all the difference in your culinary adventure. Each cut offers something unique, from the tenderloin's softness to the robust flavor of the shoulder. Cut Best Cooking Method Description Tenderloin Grilling, Quick Roasting Lean and tender, ideal for quick cooking to preserve moisture. Shoulder Slow Cooking, Braising Rich in flavor, perfect for slow-cooked dishes that highlight its depth. Ribs Grilling, Barbecuing Marinate and cook slowly to enjoy their full flavor and tenderness. Marinating and Slow Cooking Marinating wild boar not only infuses it with flavor but also helps tenderize the meat. Ingredients like olive oil, wine, herbs, and spices can complement its natural taste. Slow cooking, on the other hand, is perfect for tougher cuts, transforming them into melt-in-your-mouth delights. Techniques such as braising in a flavorful liquid or stewing with vegetables bring out the best in wild boar, creating dishes that are rich, hearty, and deeply satisfying. Frequently Asked Questions Addressing common questions can help demystify the process of preparing and enjoying wild boar meat, ensuring a safe and delightful experience for everyone from seasoned hunters to curious foodies.Yes, wild boar meat can be consumed safely when it's handled properly and cooked to an internal temperature of at least 160°F (71°C). This ensures that any harmful pathogens are destroyed, making the meat safe to eat.Wild boar offers a unique taste that's richer and more intense than domestic pork. It's leaner, with a slightly gamey flavor that's complemented by its natural diet. The taste can vary based on the boar's age, diet, and the cooking method used.While hunting wild boar can be challenging due to their size and aggressiveness, with proper precautions and respect for wildlife regulations, it can be a rewarding experience. It's important to hunt responsibly and ethically, ensuring safety for both the hunter and the animal.Ensuring the safety of wild boar meat involves proper handling from field to table. This includes wearing gloves when handling raw meat, thoroughly cooking the meat to the recommended temperatures, and storing it properly to prevent contamination. Read the full article

[maryslanker]

Grass-Fed Beef is the Best Choice for Your Health and the Environment 

Choosing grass-fed beef is a conscious decision that not only benefits your health but also contributes to a healthier environment. This superior choice of meat offers a range of advantages that make it stand out in terms of nutrition and sustainability. 

1. Nutrient-Rich Composition: Grass-fed beef is inherently leaner and richer in essential nutrients compared to conventionally raised beef. It contains higher levels of omega-3 fatty acids, antioxidants, and vitamins such as A and E. Consuming grass-fed beef can contribute to improved heart health, enhanced immunity, and overall well-being. 

2. Balanced Omega-3 to Omega-6 Ratio: Grass-fed beef offers a more balanced ratio of omega-3 to omega-6 fatty acids. This balance is crucial for reducing inflammation and supporting various aspects of cardiovascular health. Choosing grass-fed beef aligns with dietary recommendations for a healthier fat profile. 

3. Environmentally Friendly Practices: Opting for grass-fed beef supports sustainable and environmentally friendly farming practices. Cattle raised on pasture contribute to biodiversity, promote healthier soil, and reduce the ecological impact associated with conventional feedlot operations. This eco-conscious choice aligns with efforts to protect our planet. 

4. Reduced Carbon Footprint: Grass-fed beef generally has a lower carbon footprint compared to conventionally raised beef. The sustainable practices involved in grass-fed farming contribute to a more environmentally friendly grass fed meat production system, helping mitigate the environmental impact associated with large-scale industrial farming. 

Conclusion  

Making the switch to grass-fed beef not only enhances the nutritional content of your diet but also reflects a commitment to a more sustainable and ethical food system. This conscientious choice supports your well-being while contributing to a healthier planet for future generations. 

[meat-online-ipswich]

Wagyu Beef: Short Introduction

As the world-famous and popular beef, Wagyu beef is a type of high-quality beef that comes from Japan. Food experts and connoisseurs all agree that the beef is famous for its exceptional marbling and unparalleled tenderness.  

When someone may ask why wagyu beef online Ipswich is so expensive before they try it, they likely won’t question further once they’ve had a taste of the beef.

Everyone agrees that the meat has a distinctive buttery texture. It feels like it melts in your mouth.  

Rearing wagyu cattle

As it is, Wagyu beef is the result of meticulous breeding and rearing practices. The rearing of wagyu cattle follows a tradition that prioritizes their well-being.

The cattle are raised in a stress-free environment with individualized care to ensure their physical and emotional comfort. They have a unique feeding regimen that includes a balanced and high-quality diet.

All of these contributes to the formation of the characteristic marbling of the meat.

Grading system

Wagyu beef has a very specific grading system. If you’ve wondered why A5 wagyu is so expensive in comparison to other types, it’s because it’s the best of the best according to that system.

Japanese A5 wagyu is top-tier. Kobe beef and Matsusaka beef are two other specific types of wagyu that rate incredibly high on the scale due to its flavor and incredible marbling. They are also that expensive.

Beef cost

There are different tiers of wagyu beef, so the prices actually vary from one to the other prices vary. Depending on where you buy your wagyu and what cut of steak you’re buying, they can run to around $50 and $250 per pound.  

If you’re a new chef learning how to cook meat, you may want to skip the wagyu until you’re more confident in your skills. Cooking classes around can help with that confidence.

You need not have to learn on your own and can avoid some common rookie mistakes (which, in this case, would be quite expensive mistakes to make).

If there is none, you can take online cooking classes to learn a thing or two about proper techniques so you can treat the wagyu with the care it deserves.

Raising Wagyu cattle

Wagyu beef comes from Japan, with feedlots that may only hold anywhere between 10 and 100 cattle. This means that the cattle raised for wagyu beef are in far shorter supply. With such a huge demand, wagyu beef becomes so expensive.

The cattle are not fed like normal cattle. Instead, they have a specialized high-energy diet that keeps them happy and healthy while contributing to their famous marbling.

They get three meals per day, and the food in those meals is often imported from other countries. In other words, these cows have expensive diets. The expensive food contributes to their being an expensive meat later.

Care

Not only are these cattle have better food than other cattle, but they’re also fed for longer. (Other farms feed their cattle for around 120 days. Wagyu cattle are fed for over 600 days.)

They are also given health check-ups, provided with a stimulating environment. Overall, they are treated well to keep them happy, contented, and healthy.

[indoorverticalfarmingnews]

CH4 Global launches Methane Tamer™ Beef Feedlot

Methane Tamer™ Beef Feedlot, a new unique methane-lowering digestive assistance feed formulation for beef feedlot cattle, has been introduced, according to CH4 Global, Inc. The product, which will first be commercially accessible to partners in Australia, is the first of a line of solutions for a wide range of ruminant animals and agricultural practices being developed under the Methane Tamer™…

[bankinglong]

Backline 112

#Backline 112 manuals

#Backline 112 pdf

#Backline 112 manual

You will have no remorse or regrets with your bass plugged into this beauty. Ask me any and all questions before bidding. Method of your choosing(USPS or UPS) Please Do Not submit payment until I calculate shipping charges and send you an invoice first. Or I will ship it off to you for exactly what it costs me to get it to you. With a board to piss-off, so I can no longer use such a loud amp to play out with, so- you get to enjoy it and love it now! Available for local pick-up. And a more than adequate practice amp for rocking out in Dad's garage with the boys and girls. Power, and sonic options(overdrive, contour) easily make this a superb gigging amp that you will hear over drums. To angle the powerful 10" speaker up towards the player, and it is loud and rumbling, even with the volume turned up half-way. And with heavy-duty corner bumpers to protect it from dings, tumbles and kicks. It is a beauty, all clad in black carpet-type upholstery. You can look it up in any on-line review forum- this Amp is top notch! And now it can be yours for a fraction of what it cost new. It has received nothing but 9+ ratings from it's owners over the years. Up for bids- this rare find- a 5 year old model combo model no longer made by GK. Cash, and Paypal, or Visa, Master Card, AMX Item ships within 2 days via UPS ONLY and you will be sent the tracking information. more speaker outputs Payments must be received immediately We accept Cashiers Checks. 4-band active EQ, adjustable contour, effects loop, Boost valve effect, XLR out with ground and pre/post switch, and tuner out. The Gallien-Krueger Backline 600 Bass Head can handle the wear and tear of touring. Massive tone and flexibility that's easy on your wallet. If you are looking for a great deal on a great sounding, pre-owned Bass Amp Head, the search no longer. Includes amp head only, and power cord, as pictured. It is a pre-owned, but shows only light signs of use. Condition and good cosmetic condition, as well.

#Backline 112 manuals

(right-click "Save link as" to download a copy.) Go back to Product Manuals page.This is a pre-owned Backline 600 300 Watt Bass Amplifier This amp head is in great playing. Backline 110 & 112 Bass Combo Amplifier Owner's Manual. 2100– applying backline treatments.Connecting the amplifier to a line with specifications other than indicated above can create a safety or fire hazard and may damage the amplifier.

#Backline 112 manual

Also for: are described in the manual for Beef cattle feedlots: waste management The New South Wales feedlot manual, 1997, NSW Agriculture, NSW Agriculture, Department of 112–150 kw (150–200 hp).

#Backline 112 pdf

Backline 112 Amplifier pdf manual download. Bloat This Beef Cattle Breeding Manual for countries with cold winter View and Download Gallien Krueger Backline 112 owner's manual online. Tie securely with The Manual for Bringing Order to Your Life, Home & Routines Martha Stewart go through all your foodstuffs and toss out anything that's expired (page 112) or that you don't Many items (basically all but meats, dairy, and fats) can be composted, Before putting everything back, line the shelves with self-adhesive contact 112. Topside B001 to the back line of the carcase. Now contains over 320 beef and lamb cuts including mutton For full cutting specification refer to CD at the back of the manual.