Why Game Meats?

Total Page:16

File Type:pdf, Size:1020Kb

Why Game Meats? Mount Royal USA Product Guide 713-862-1800 Why Game Meats? Venison and other farm raised game meats are fast becoming a popular option for chefs seeking healthy, convenient, and versatile flavors. Game meats are low in fat/cholesterol and high in proteins. All animals are grazed on pastures and fed supplemental feed which contains no steroids, antibiotics, or hormones. The products therefore are 100% natural. Venison The gamey flavor often associated with venison (and other game meats) is not noticeable in farm raised products. The reason for this is quite simple. Wild animals rely on berries or whatever they can find for food and then are stressed or “hunted” before killing. The diet of the animals and the adrenaline which gets pumped into their system before being killed affects the taste of the meat. An animal which has been fed a specific diet and is killed under different conditions will naturally have a slightly different taste which results in a less “gamey” type of flavor. Venison from Mount Royal is farm raised in New Zealand on lush pastures and exported under the Cervena label to insure maximum tenderness and consistency in processing. VENISON PRODUCTS NAME Venison Racks GB7065 Denver leg GB7075 Striploin GB7880 Boneless GB7415 Shoulder Stew GB7440 Venison Ground GB7085 Elk Racks GB7090 Tenderloin GB7080 Venison Flank GB7420 Bone In Saddle GB7435 Ven trim GB7455 Elk trim GB7475 Osso Bucco GB7445 Elk Striploin GB7095 Elk Ground GB7476 Venison Bones GB7460 Ostrich Ostrich is similar in taste to beef and with a texture similar to venison. Protein content is also like beef, but the meat has less cholesterol, less fat and fewer calories than beef, chicken, or turkey. It is consequently a tasty, healthy, red meat alternative to beef. Ostrich is a flightless bird that has been raised commercially for more than a century. Birds can weigh anywhere from 200-300 pounds and can reach a height of almost seven feet. Originally raised for its feathers, ostrich today is raised for its hides and flavorful meat. Because the bird is flightless, the tenderest meat comes from the leg muscles. OSTRICH PRODUCTS NAME Patties GB7355 Ground GB7370 Steaks 6 oz GB7360 Steaks 8 oz GB7385 Wild Boar Hernando De Soto didn’t realize the impact Wild Boar would have when he introduced them to this country in 1539. Today the Texas wild hog population is estimated to be one to two million hogs. The explosive growth stems from range expansion and indiscriminate stockings of privately owned ranches. Wild Boar are extremely intelligent with a keen sense of smell. They are nocturnal. But have been known to venture out during the day to forage. Wild Boar are solitary animals and don’t associate with other hogs except during breeding season. Sows can have from 8-10 “gruntlings” at a time. All Wild Boar sold by Mount Royal is trapped in the wild on Texas ranches in a humane manner that in most cases is monitored by infrared motion activated cameras. The most popular bait for traps is soured corn or raspberry flavored gelatin. These Wild Boar are not fed or medicated and contain no growth promoting hormones that are common in commercial pork. The hogs are inspected both post and anti-mortem by USDA Veterinarians to insure that they are in fact Wild Boar and not domestic swine gone wild. Each animal is tested for trichinosis, brucellosis, and pseudo-rabies. We maintain that our Wild Boar is completely natural has the flavor once possessed by pork. WILD BOAR PRODUCTS NAME Shoulder Roast GB7630 French Rack GB7120 Saddle (special GB7615 order) Tenderloin GB7640 Wild boar leg GB7130 BRT Special order Whole wild Boar GB7635 Wild Boar GB7610 Ground Game Birds & Additional Items These game birds and other meat products are raised outdoors in free range environments. This insures firm textures, lots of flavor, and nutritional attributes. ADDITIONAL ITEMS NAME Free Range GB7045 Chicken Whole pheasant GB7332/7331 Poussin GB7230 Quail semi GB7700 Kangaroo loin GB7375 Whole Rabbit GB7100 Rabbit hind leg GB7591 Alligator GB7670 Geese GB7311/7310 Pheasant Breast GB7050 Rattlesnake GB7380 Boneless Turtle GB7175 Frog legs GB7675 Squab GB7235 Whole Quail GB7695 Squab Breast GB7750 Quail breast GB7725 B/O skinless duck GB7815 breast Sausages Mount Royal is pleased to offer Chateau Royal Game Meat Sausages. Chateau Royal is a family owned business started in 1988 by the Allen brothers. Michael studied as a Chef in Switzerland during the 70’s. His strong background in classical cooking has complimented his true passion to create unique and innovative recipes. His brother, Robert has a background in Business Administration Marketing/Culinary Arts. This blend of talents has given Chateau Royal the vision to produce products which are innovative, delicious and use only the highest quality ingredients. SAUSAGE PRODUCTS NAME Venison GB7886 smoked (Mt. Royal product) Rabbit & Veal GB7898 Lamb Merquez GB5090 Smoked Duck GB7901 Pheasant GB7902 Buffalo GB7896 Wild Boar GB7895 Buffalo Based on sales and supply issues, it seems safe to say that Buffalo is becoming a big trend in red meat. The American Buffalo is actually bison. The American Bison were once hunted to near extinction in North America. Now their numbers have increased to approximately 500,000 head. One of our buffalo suppliers started raising buffalo in the late 1950’s. This family owned ranch has a present herd of 5,000 head. The bison graze on 85 square miles of prairie land located in the Great Plains of Wyoming. The ranch is dedicated to developing a healthy herd that is raised as much as possible the way they were before the west was settled. Due to the independent nature of the bison, the animals are handled as little as possible and are raised naturally without artificial growth stimulants or hormones. Excess bull claves are slaughtered for meat when they reach 16 to 20 months of age. This insures tender yet flavorful cuts. BUFFALO PRODUCTS NAME Ground 1# GB7115 Ground 5# JB7135/7136 Stew GB7540 Roast GB7600 Trim GB7145 Ribeye GB7550 Shortloin GB7665 Striploin GB7545 Tenderloin GB7525 Tenderloin GB7526 by piece- fresh Top Round GB7165 Flank Steak GB7155 Osso Bucco GB7530 Short Rib GB7590 Steamship GB7160 (special order) Buff Hanger GB7135 Muscovy Duck Muscovy is the most popular duck in Europe. Over 70% of all ducks consumed in Europe are Muscovy ducks. Consequently, European trained chefs frequently have a preference for Muscovy. Most ducks are raised in a cold climate. As the bird matures, it becomes necessary for the duck to put on layers of fat to keep warm. Muscovy ducks on the other hand are raised in a warm climate. Since they do not have a need to put on layers of fat as they mature, the ducks are a lot leaner and are naturally low in fat. The Muscovy are grown naturally without the use of steroids, antibiotics, or growth hormones. Muscovy’s are prized for many reasons. The breast meat is 98% lean with only 2% fat. The skin contains about 50% less fat than Peking or Moulard ducks. Muscovy ducks are very tender with a meaty flavor that is unique to the breed. MUSCOVY DUCK PRODUCTS NAME Whole hens GB7771 Duck breast GB7805 B/O airline GB7810 breast B/I Duck leg GB7285 Duck GB7295 rendering Duck Confit GB7300 Smoked GB7280 Duck breast Guinea Fowl GB7245 Breast Guinea Fowl GB7240 Magret GB7265 Breast Duck Bones GB7291 Duck Liver GB7305 Selling Strategies All chefs rely on Sales Reps to help them with new “center of the plate” options. Menu changes, daily specials, special event ideas can all benefit from input from sales people. Below are some ideas which can help you get started in this direction. Suggest game meat sausages or sliders to be used as a mixed grill appetizer. Guests who enjoy wild boar, buffalo, and pheasant for the first time as an appetizer will be more likely to venture into trying “unusual” entrée choices. Suggest some game items that fit within the entrée price range to use as a daily special. Many a successful daily special has made the trip from daily special to menu. Any restaurant wanting to create a “Heart Smart” or “All Natural” menu section, can benefit from game meat selections. All game meats possess nutritional attributes beyond what is available from beef, pork, and chicken. Provide samples (within reason) for chefs. The creativity within many chefs will surface with lots of ideas when given something new and different with which to work. High end steak houses will most likely be interested in buffalo ribeyes, buffalo tenderloins, venison striploins, elk racks, etc. Mexican restaurants can always benefit from quail. Italian restaurants often have an interest in wild boar. All European trained chefs are familiar and comfortable with game meats. Emphasize that because game meats are not available on every street corner or in every restaurant-- game entrées can make many restaurants a destination establishment. .
Recommended publications
  • Safe Handling of Venison Is Easy with Advance Planning
    Safe Handling of Venison is Easy with Advance Planning This article looks at game from a food safety from can often be a source of additional contamination. Here perspective and provides tips for safe handling are some tips to minimize the risks while field dressing wild of wild-harvested venison. game: Plan to take paper towels or plastic to place down as a barrier between the ground and tools, minimizing the risk for cross-contamination. A plastic drop cloth serves as a great barrier. Carrying a pair of disposable plastic gloves is a good habit to get into. Always consider protecting yourself from the possible risks of contracting a foodborne pathogen, especially if you have any open wounds on the hand. Carry some prepackaged alcohol wipes to wash your hands before, during and after removing the entrails. When the outside temperature is above 41 degrees, consider taking coolers packed with either bags or blocks of ice. If you're working with small game remove the hide as quickly as possible to allow the carcass to cool quickly when surrounded Deer hunting season is upon us and for many hunting by ice. Large game should have the hide removed quickly enthusiasts in the Commonwealth, it is the best season of the after harvest if the outside temperature is above 41 degrees. year. And the venison they bring home is gaining ground in The worst practice is wrapping large game in plastic or a tarp many households as a protein source. The nutritional value of to keep it clean when transporting it.
    [Show full text]
  • Venison Main Course
    Loin of Venison Topped with a Tarragon, mushroom and Chicken Parfait wrapped in smoked ham, served with a Dunsyre Blue Potato Cake, Sweet and Sour Red Cabbage, Truffled Spinach, Glace’ Carrots and a Pink Peppercorn Jus 4 portions Ingredients 1 small saddle of venison fully trimmed eye of the meat only, bones saved for the sauce. 100 grms webb fat ( Pigs caul ) Vegetable Oil for cooking 100 grms Chicken breast 1 egg yolk 100 mls double cream 50 grms chopped Wild Mushrooms (girolles, trumpet,) 30 grms unsalted butter 10 grms chopped Tarragon 50 mls madeira 50 grms thinly sliced cured ,smoked ham Method 1. Blend the chopped Chicken breast in a food processor with the egg yolk then pass trough a fine sieve, chill over ice then beat in the double cream, season with salt , pepper and nutmeg. 2. In a small pan saute the wild mushrooms for 2 mins then drain, return the pan to the stove and add the madiera to the juices reduce over a high flame until 1 tbsp. remains, allow to cool before adding to the Chicken Mixture along with the mushrooms and the Chopped Tarragon. 3. In a hot pan brown the trimmed saddle of venison, season and allow to cool. 4. place the slices of smoked ham onto a sheet of cling film and spread with a thin layer of the mushroom parfait, add the saddle of venison and carefully wrap in the ham. 5. Pipe the Mushroom Parfait on top of the Ham wrapped venison. 6. Lay out the trimmed caul fat and gently wrap a thin layer right around the parfait topped venison and place in refrigerator.
    [Show full text]
  • Bison Literature Review Biology
    Bison Literature Review Ben Baldwin and Kody Menghini The purpose of this document is to compare the biology, ecology and basic behavior of cattle and bison for a management context. The literature related to bison is extensive and broad in scope covering the full continuum of domestication. The information incorporated in this review is focused on bison in more or less “wild” or free-ranging situations i.e.., not bison in close confinement or commercial production. While the scientific literature provides a solid basis for much of the basic biology and ecology, there is a wealth of information related to management implications and guidelines that is not captured. Much of the current information related to bison management, behavior (especially social organization) and practical knowledge is available through local experts, current research that has yet to be published, or popular literature. These sources, while harder to find and usually more localized in scope, provide crucial information pertaining to bison management. Biology Diet Composition Bison evolutional history provides the basis for many of the differences between bison and cattle. Bison due to their evolution in North America ecosystems are better adapted than introduced cattle, especially in grass dominated systems such as prairies. Many of these areas historically had relatively low quality forage. Bison are capable of more efficient digestion of low-quality forage then cattle (Peden et al. 1973; Plumb and Dodd 1993). Peden et al. (1973) also found that bison could consume greater quantities of low protein and poor quality forage then cattle. Bison and cattle have significant dietary overlap, but there are slight differences as well.
    [Show full text]
  • Buffalo Hunt: International Trade and the Virtual Extinction of the North American Bison
    NBER WORKING PAPER SERIES BUFFALO HUNT: INTERNATIONAL TRADE AND THE VIRTUAL EXTINCTION OF THE NORTH AMERICAN BISON M. Scott Taylor Working Paper 12969 http://www.nber.org/papers/w12969 NATIONAL BUREAU OF ECONOMIC RESEARCH 1050 Massachusetts Avenue Cambridge, MA 02138 March 2007 I am grateful to seminar participants at the University of British Columbia, the University of Calgary, the Environmental Economics workshop at the NBER Summer Institute 2006, the fall 2006 meetings of the NBER ITI group, and participants at the SURED II conference in Ascona Switzerland. Thanks also to Chris Auld, Ed Barbier, John Boyce, Ann Carlos, Charlie Kolstad, Herb Emery, Mukesh Eswaran, Francisco Gonzalez, Keith Head, Frank Lewis, Mike McKee, and Sjak Smulders for comments; to Michael Ferrantino for access to the International Trade Commission's library; and to Margarita Gres, Amanda McKee, Jeffrey Swartz, Judy Hasse of Buffalo Horn Ranch and Andy Strangeman of Investra Ltd. for research assistance. Funding for this research was provided by the SSHRC. The views expressed herein are those of the author(s) and do not necessarily reflect the views of the National Bureau of Economic Research. © 2007 by M. Scott Taylor. All rights reserved. Short sections of text, not to exceed two paragraphs, may be quoted without explicit permission provided that full credit, including © notice, is given to the source. Buffalo Hunt: International Trade and the Virtual Extinction of the North American Bison M. Scott Taylor NBER Working Paper No. 12969 March 2007 JEL No. F1,Q2,Q5,Q56 ABSTRACT In the 16th century, North America contained 25-30 million buffalo; by the late 19th century less than 100 remained.
    [Show full text]
  • Iowa's Bison: Ancient Animals in an Industrial Landscape
    Iowa’s Bison: Ancient Animals in an Industrial Landscape Kayla Koether Advisers: Jon Andelson and Kathy Jacobson Independent Major Senior Thesis February 8, 2012 Iowa’s Bison: Ancient Animals in an Industrial Landscape 2 Acknowledgements I’d first like to acknowledge my advisers, Professor Jon Andelson and Professor Kathy Jacobson, who not only guided me through each step of this project, but who have also mentored me through my four years at Grinnell College, investing in my visions of an independent major in International Agriculture and Rural Development. I am also deeply indebted to the many kind and interesting individuals who shared their perspectives and showed me their bison for the sake of this project. I only hope that they enjoyed the interview process as much as I. Thanks goes out to my parents, Greg and Kathy Koether, for their support, and especially to my dad for helping me create this project and find a calling in the land. I’d like to thank the Center for Prairie Studies at Grinnell College for providing an intellectual and physical space for this line of place-based academic exploration. Finally, I must thank Landon Corlett and many other friends for their intellectual and moral support as I completed this project. Iowa’s Bison: Ancient Animals in an Industrial Landscape 3 Table of Contents Introduction .................................................................................................................................................. 4 Methods .......................................................................................................................................................
    [Show full text]
  • List of Ehcs That Are Available
    List of available Export Health Certificates for animals or animal products List last updated: 05 November 2018 Introduction This list is compiled by the Animal and Plant Health Agency and includes all Export Health Certificates (EHC) available on the date specified above. The list will be updated regularly. The EHCs are sorted alphabetically by Commodity, then by Country, then numerically by EHC number. Commodities are grouped into: ● Equine (horses, ponies, asses, mules and hinnies) ● Fish and fishery products for human consumption ● Germplasm (semen, ova and embryos) ● Live animals (birds, zoo animals, research animals and ungulate animals) ● Livestock (cattle, pigs, sheep and goats) ● Meat & Dairy (including products & preparations and composite products containing meat & dairy) for human consumption ● Miscellaneous products (animal feed and pet food; animal proteins; hides, skins & wool; pharmaceutical products; other miscellaneous products) not for human consumption ● Pets (domestic animals including cats, dogs, ferrets, hamsters, gerbils, rabbits, guinea pigs, tortoises & reptiles and chinchillas) ● Poultry (breeding poultry, hatching eggs and adult poultry) Associated documents have the same version number as the main EHC document unless otherwise stated The Animal and Plant Health Agency (APHA) will continue to maintain and update this list on a regular basis but you are advised to confirm availability and obtain a specimen of the EHC from APHA prior to submitting an application, making travel plans or confiming orders to ensure you are able to fully meet the requirements for export to the destination country. The Animal and Plant Health Agency is an Executive Agency of the Department for Environment, Food and Rural Affairs working to safeguard animal and plant health for the benefit of people, the environment and the economy.
    [Show full text]
  • Good for the Planet,Good For
    BISON Good for the Planet, Good for Yo u 2017 Bison Food Booklet -New Bison Recipes -How to Cook Bison -Nutritional Information BISON Good for the Planet, Good for Yo u By Marilyn Bay Drake ative American Plains Indians saw the bison as the sus- tainer of life. Bison was the primary and preferred meat BISON Nof these tribes. Th eir lives were centered around the bi- BISON has son. Th e Plains Indians packed up their homes (tipis) and moved % 32.6% less fat 32 BISON has 26 % more iron than beef when the bison herds moved, since they depended on bison for most than chicken everything they needed to live. Th ey ate the meat fresh and preserved it by drying. Bison hides BISON has BISON Beef Chicken were cured and fashioned into clothing and tipis. Bison teeth were 87% 87% less fat used to make jewelry. Bones became bowls, eating utensils, work than beef Fat 2.42 18.54 7.41 tools, children’s toys, clothing fasteners, fi sh hooks and knife han- (g) dles. Hooves were boiled to extract glue. Tendons and muscles were BISON has Protein % made into arrow ties, bowstrings and cinches. Fat was used for cook- 766 (g) 28.44 27.21 28.93 ing tallow, tanning hides and to make soap. Th e bladder was used for more vitamin B-12 food pouches and to carry water on journeys. Th e list goes on. It is than chicken Calories not hyperbole to say the bison was everything to the Plains Indians. (kcal) 143 283 190 BISON has Today’s bison ranchers and the industries that process bison % Cholesterol meat are endeavoring to use every part of the bison they process.
    [Show full text]
  • Specialty Foods Catalog
    SPECIALTY FOODS CATALOG 1 Prices Subject to Change at Any Time Table of Contents 406 Market Place is pleased to be able to provide Specialty Food items to meet the ever-changing demands of your customers and to bring new and exciting products to your kitchen and menu. From Alligator to Zabutons we can source it for you. All Specialty items are special order, Monday – Tuesday for Delivery by Thursday – Saturday. Allow at least 4 days turn around. BISON …………………………………………………………………Page 3 ELK/VENISON……………………………………………………….Page 4 WILD BOAR…………………………………………………………..Page 5 POULTRY……………………………………………………………..Page 6 SALAMI ….……………………………………………………………Page 7 SAUSAGES …………………………………………………………..Page 8 PRODUCE……………………………………………………………..Page 9 RETAIL…………………………………………………………………Page 10 Abbreviations and Meanings: (1-2, 10#) = Product Weight Range, Case Size Red Price = Sale Item 2 Prices Subject to Change at Any Time Bison - North American Free Range, USDA Inspected and Humanely Raised. A healthy option, low-cholesterol, sweet to the taste sure to enhance any menu. Custom cuts available upon request. North American Bison – Primals (Primal Weight, Case Weight) Ribeye Boneless (8-10#, 30#) $21 0024246 Tenderloin Cow (5-6#, 16#) $25 0024269 Chuck (18-20#, 40#) $14 0024209 New York Strip Loin (5-6#, 18#) $20 0024232 Flank Steak (35#) $14 0024219 Short Ribs B/I (8pc/4pk 30#) $9 0024254 North American Bison - Portion Cuts Tomahawk Rib Chop 20-28oz/14 piece $28 0024148 Porterhouse Steak (16oz, 10#) $27 0024046 NY Strip Loin (8,10, 12oz, 10#) $26 0024030 Top Sirloin Steak (8,10, 12oz, 10#) $26 0024071 Osso Bucco 1” (20#) $14 0024032 Stew Meat Diced (2/5#) $13 0024059 3 Prices Subject to Change at Any Time Elk & Venison – Sourced from New Zealand farm raised and sustainable.
    [Show full text]
  • Taming the Wild Aurochs
    Oklahoma Ag in the Classroom Taming the Wild Aurochs Objective Students will read about and research the domestication of animals. Students will create a timeline of the domestication of animals. Oklahoma Academic Background All domesticated animals have their origins in wild ancestors, Standards but it takes hundreds of years for an animal species to be completely GRADE 6 domesticated. Humans had already been domesticating animals for Speaking and Listening: R.1,2,3; thousands of years before anyone began recording history. The first W.1,2. Reading and Writing domesticated animals were probably raised as pets, for sports, or Process: R.1,2,3. Critical Reading for religious purposes. Archaeologists believe people did not begin and Writing: R.6. Research: to domesticate animals until they had settled into communities and R.1,2,3; W.1,2,3,4 established reliable food supplies through farming or fishing. Life Science: 2-1,2 The dog was the first animal to be domesticated, probably 10,000 to 12,000 years ago. Sheep and goats came next, around 7,000 BC, in the GRADE 7 Middle East and Central Asia. Cattle were domesticated in South Asia, the Speaking and Listening: R.1,2,3; Middle East and Europe by 4,000 BC. Pigs were domesticated at about the W.1,2. Reading and Writing same time. Present-day cattle derive from the wild aurochs (or-oks), a huge Process: R.1,2,3. Critical Reading beast which sometimes stood five feet at the withers, had horns three feet and Writing: R.6. Research: long and weighed a ton.
    [Show full text]
  • FOOD, CLOTHING, SHELTER Food
    COLORADO INDIANS – FOOD, CLOTHING, SHELTER Food What do these photos tell you about the food that these people ate? American Bison (Buffalo) This is a bison or American buffalo. Millions of bison once lived on the Great Plains of North America. In the 1800s, they were the largest animal native to North America. An average buffalo cow provided about 400 pounds of meat. That was enough meat to feed one person for at least 200 days. Buffalo Photo: Colorado Historical Society More About This Topic The bison lived on the blue grama and buffalo grass that grew on the plains. During the summer, when there was a lot of grass, the buffalo grazed in large herds. Some herds had several thousand animals. That was the best hunting season for the Plains Indians. The bison broke up into smaller herds during the winter, when there was less grass to eat. Their Own Words "From the top of Pawnee Rock, I could see from six to ten miles in almost every direction. The whole mass was covered with buffalo, looking at a distance like one compact mass....I have seen such sights a number of times, but never on so large a scale." Source: Colonel Richard Irving Dodge, May 1871, quoted in Donald Berthrong, The Southern Cheyenne (Norman, OK: University of Oklahoma Press, 1963, p. 31. Drying Buffalo Meat The pole in this photo holds strips of bison or buffalo meat that are drying in the sun. Removing the moisture kept the meat from spoiling. Dried meat could be kept for several months.
    [Show full text]
  • Slaughter and Killing of Minority Farmed Species
    Charity Registered in England & Wales No 1159690 Charitable Incorporated Organisation Technical Note No 25 Slaughter and Killing of Minority Farmed Species Summary The last twenty years or so have seen many big changes in British agriculture. The livestock sector in particular has had to change radically to adapt to new legislation, stricter production standards set by the customer and changes to the subsidy system. Some livestock farmers have diversified into the rearing of species not indigenous to the UK: these include the Asian water buffalo, North American bison, ostrich, camelids and species that lived here in ancient times, such as wild boar. As with domestic livestock, these animals are bred and reared for various reasons, the main ones being milk, meat and wool or fibre production. When slaughtering or killing these animals, it is highly likely that the slaughterman and/or veterinary surgeon will be presented with a number of challenges not normally experienced with domesticated livestock. It is essential that careful planning and preparation takes place before any attempt is made to slaughter or kill these animals. Humane Slaughter Association The Old School. Brewhouse Hill Wheathampstead. Herts AL4 8AN, UK t 01582 831919 f: 01582 831414 e: [email protected] w: www.hsa.org.uk Registered in England Charity No 1159690 Charitable Incorporated Organisation www.hsa.org.uk What are the minority farmed species in the UK? For the purposes of this leaflet, they are deer, ostrich, wild boar, water buffalo, bison and camelids (alpaca and llama). These all present meat hygiene and slaughter staff with new challenges due to physical and behavioural differences compared to traditional domestic livestock (cattle, sheep, goats, pigs and horses).
    [Show full text]
  • Play Behavior and Dominance Relationships of Bighorn Sheep on the National Bison Range
    University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 1986 Play behavior and dominance relationships of bighorn sheep on the National Bison Range Christine C. Hass The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Hass, Christine C., "Play behavior and dominance relationships of bighorn sheep on the National Bison Range" (1986). Graduate Student Theses, Dissertations, & Professional Papers. 7375. https://scholarworks.umt.edu/etd/7375 This Thesis is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. COPYRIGHT ACT OF 1976 This is an unpublished m a n u s c r i p t in w h i c h c o p y r i g h t s u b ­ s i s t s . Any further r e p r i n t i n g of its c o n t e n t s m ust be a p p r o v e d BY THE AUTHOR. MANSFIELD L ibrary Un i v e r s i t y of McwTANA Date : 1 98ft. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
    [Show full text]