DOCSLIB.ORG

Dalhart, Texas Those Sires, Due to Their Increased Marbling and Tenderness Qualities

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dalhart, Texas Those Sires, Due to Their Increased Marbling and Tenderness Qualities Producer Spotlight born the greatest opportunity possible to start off strong and healthy. Cargill uses terminal sires, but the targeted end point always dictates that final mating decision. For example, for pork that will be marketed under a premium brand, a higher percentage of Duroc genetics are found in Dalhart, Texas those sires, due to their increased marbling and tenderness qualities. For higher yielding carcasses, a greater percentage of Pietran genetics are utilized. here livestock greatly outnumber people You might be wondering how a farm of this magnitude and beautiful sunsets are an everyday runs. Well the answer is quite simple. “The bottom line is occurrence, Cargill Pork manages its that we care,” said Mike. “We are really just like any other largest sow operation. The man that hog operation. Our team comes to work everyday excited makesW one of America’s largest swine facilities run like to care for these animals and produce a good product.” clock work is Mike Gruber, General Manager for Cargill, The Dalhart crew works like a well-oiled machine, Dalhart. Mike, and the 330 employees he supervises, rise utilizing modern farm technology. All sow houses are and shine early and go to bed late, caring for their hogs and climate controlled, keeping pigs cool in the extreme producing wholesome pork every minute of the day. summer heat and warm in the bitter winter. The climate- This farrow-to-wean hog farm is located on 22,000 controlled barns also provide fresh, clean air for the hogs acres that are divided into three farms, with multiple sites. to breath 24/7. These pigs are also fed using an automatic Between the farms: Stateline, Longview and Panhandle, feeding system, ensuring that every pig gets the proper the Dalhart farm houses a total of 65,000 sows. The target nutrition necessary. All these technological practices is for each sow to wean 27 pigs per year, which results in guarantee healthy hogs, and in return, healthy pork. this one operation producing approximately 1.7 million With a farm of this size, biosecurity is of the utmost pigs annually. When baby pigs are between 19 and 21 days importance. Due to this, Cargill does a great deal of their of age, they are weaned and transported to Cargill Pork’s work in-house. On the Dalhart farm there is a feed mill contract farmers, whose farms are typically located within and boar stud. This farm doesn’t grow their feedstuffs a 100-mile radius of Cargill’s two processing facilities in due to the amount of water it requires, but the majority of Beardstown, Ill., and Ottumwa, Iowa. Ultimately, these feedstuffs are bought locally and feed mill employees keep hogs end up providing protein to consumers across the two weeks of feed on hand at all times. Cargill purchases country. boars from a genetics company and currently has 300 So what genetics are in that delicious pork chop you boars on hand. Additionally, Cargill retains around 40,000 are having for dinner? Cargill’s geneticists continuously gilts each year as replacements, never bringing in outside study various genotypes, to maximize the performance females. The Dalhart team isn’t just running the leading potential of these pigs long before they are even farrowed. hog farm in the country; they are also involved in the To fully understand the genetic profile of these hogs, farming and beef industries. On the 22,000 acres, team there are a few points to keep in mind. First, there are no members also grow out around 6,000 head of stocker cattle purebreds; all of the hogs are composites. These crosses annually and farm triticale, wheat, forage sorghum and are built upon a maternal sow line primarily consisting Bermuda grass, making this agriculture operation highly of Landrace and Large White genetics. This cross results diversified. in the most maternal female possible, to give each piglet Meet the Manager | Mike Gruber Family: Wife Danita and daughter, Marissa Background: Growing up on a ranch in Abilene gave him his love for animals. Previous Work: Extension Agent, nine years; Geneticist, 20 years Cargill: May 2011- Present Main Job Responsibilities: Resource management: people, time, water and finances. I am responsible for all operations, personnel, and business functions related to our company-owned business enterprise, including pig production, cattle and crops. Who has influenced you in your career? Ollie and Eul Liner. Ollie was a CEA in Plainview; Eul formed DeKalb with Roy Poage, and are the source of modern swine production. They renewed my interest in pork production. Industry Involvement: TPPA Swine Health committee and Public Policy committee, 2013-Present; Illinois Pork Producers Association, 1992-2002; 21st Century Pork Club; 21st Century Crops Club; National Pork Producers Council; Texas and Illinois Farm Bureaus; American Meat Institute; North Plains Groundwater Conservation District; Dalhart Chamber of Commerce; Local 4-H and FFA chapters and the National FFA Organization Favorite Part of Your Job: Having presented at hundreds of industry-related meetings (local, regional, national) over my career and worked with small and large producers from coast to coast, I would say that I have been privileged to see our industry at all levels and appreciate the diversity and work ethic of producers across the country. I have often worked all day on a farm, driven all afternoon to speak at a meeting, and then driven into the night to be at my next farm in the morning; and I enjoyed every minute of it. My goal in all my professional endeavors is to make those who I serve and work with, better and more effective in their roles. Of course, running a 65,000 head sow operation comes with its own set of unique challenges. Mike names health, sustainable workforce, water and biosecurity as the main challenges he faces on a daily basis. “It’s simple; you have to have good health to raise good animals,” explained Mike. “Availability to a good, skilled work force is necessary. We are always looking for bright individuals to be a part of our team. Water is also a big issue for us. With the drought and so many productive farms in the area, we work to conserve as much as we can.” Without a doubt the number one priority for hog farmers is health and correspondingly, biosecurity. This farm pays very close attention to its biosecurity practices and the welfare of its animals. All visitors must check-in at the main office before entering the farm and no one is allowed on the property if they have had contact with any other hogs within 72 hours. Everyone, including employees are required to shower in and shower out before and after visiting each barn. Extra precautions are taken when transporting hogs because shipping pigs from a farm runs the risk of potentially bringing in disease from the transporting truck to those pigs remaining on the farm. “We keep a clear line of separation between our farm (considered the clean side) and outside of the farm (considered the dirty side),” explained Mike. “To send hogs out or bring hogs in, a transfer station is used. The weaned pigs we ship daily are loaded and taken to the transfer station, where transporting trucks are backed up to the station on the outside. The team member from the clean side only walks the pigs to the loading area, but never crosses the line to the transport truck, just like our haulers never come into the ‘clean’ side of the By the Numbers transfer station.” The Dalhart facility also has its own truck wash, where after being used, every truck is cleaned Cargill Dalhart out, washed, disinfected and sits for the remainder of the day. Additionally, Mike works very closely with a highly respected veterinarian, Scanlon Daniels of Circle H Animal Health. Daniels consults the Dalhart team on all herd health practices and inspects all trucks off site upon their arrival in Dalhart. There too is a truck washing facility in town. There are also numerous other detailed biosecurity steps taken to 65,000 keep herd health at the highest level possible. An example of another precaution is that each site has their own semen storage station where they pick up their order for the day’s Total number of sows at the breeding. This is so boar stud employees don’t travel from Dalhart farms. barn to barn dropping off semen. Another challenge, or should we say opportunity, is the ever-curious consumer. “As the general manager of one of America’s largest and most visible pork production companies, I am challenged almost daily on different production practices from an emotional or social point 27 of view,” said Mike. “Industry stakeholders call me on a regular basis asking questions and wanting to come to the farm and see how we care for our hogs in a respectful Average number of pigs manner. I consider this a great chance for me to educate just weaned per sow per year. one more person about swine production and agriculture.” Cargill employees are also involved in Operation Main Street (OMS). This is a Pork Checkoff sponsored, educational program that focuses on speakers traveling to community events across the country, teaching people about swine production and where their pork comes from. 1.7 million Average number of pigs Cargill considers biosecurity a top priority, and follows strict weaned annually. guidelines to insure the health and productivity of their pigs. 330 Total number of employees at Dalhart facilities. 1st Large-scale producer to go 100% group housing. After you get past the vastness of Cargill’s operation, you realize that these people are a family.
Load more

Recommended publications
  • Pork Q&A Answer
    Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.
    [Show full text]
  • Pork Cut Sheet
    Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................
    [Show full text]
  • Easy Cheesy Pork Chop & Rice Casserole
    Be Amazing PorkBeInspired.com Enjoy 5 delicious recipes inside! Simple Vietnamese Pork Noodle Bowl Easy Cheesy Pork Chop & Rice Casserole Southwestern Pork Pot Roast Smoky Pork, Bacon & White Bean Chili Slow Cooker Hawaiian-Style Ribs Serves: 6 (4 ribs/serving) • Prep: 20 min. • Cook: 31/2-6 hrs. 2 racks pork back ribs In a medium bowl, combine the hoisin sauce, pineapple juice, (21/2-3 lbs. each), cut into ginger, and sesame oil. Arrange the ribs in a slow cooker and 3- or 4-rib sections pour half of the sauce mixture over the ribs. Cover and cook on 2 cups hoisin sauce* low for 5 to 6 hours or on high for 31/2 to 4 hours, until the ribs 1 cup pineapple juice are very tender. Set the remaining sauce aside in the refrigerator. 3 Tbs. grated fresh ginger About 1/2 hour before the ribs are done, remove the sauce from 3 Tbs. sesame oil* the refrigerator, to bring it to room temperature. Optional: 3 scallions, thinly sliced Arrange the ribs on plates or a platter and brush both sides with 11/2 tsp. sesame seeds, some of the remaining sauce. Sprinkle with the scallions and toasted* sesame seeds, if using. Serve the rest of the remaining sauce at the table. * You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets. Simple Vietnamese Pork Noodle Bowl Serves: 6 • Prep: 20 min. • Cook: 35 min. 1 11/4-lb. pork tenderloin, Prepare noodles according to package directions. Arrange noodles trimmed, cut in 1/4-inch slices in 6 serving bowls.
    [Show full text]
  • Featured Products
    Operators Mail-In Coupon - Winter 2016 Corporate Promotion Shipping Dates: October 31, 2016 - January 1, 2017 Featured Products ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL FARMLAND GOLD MEDAL SMOKED BONELESS HAMS FARMLAND SKINLESS-SHANKLESS, BONE-IN HAMS & HAM STEAKS 70247180610 CLASSIC CURE SMOKED BONELESS HAM, NJ, 9/11#, 2PC $2.00 70247126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC $2.00 70247128780 GM SMOKED ENDLESS HAM, WA, 97%FF, 10/12#, 2PC $2.00 70247126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC $2.00 GM SMOKED CANADIAN BRAND HAM, ROUND, 95%FF, 70247193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC $2.00 70247127050 3/4#, 4 PC $2.00 70247128570 GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC $2.00 70247181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC $2.00 70247155940 GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC $2.00 70247193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC $2.00 FARMLAND SILVER MEDAL SMOKED BONELESS HAMS FARMLAND SPIRAL SLICED HAMS 70247128590 SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC $2.00 70247195060 HICKORY SPIRAL HAM, BONE-IN, NJ, HALF, FNG 4 PC $2.00 70247126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC $2.00 70247195487 HICKORY SPIRAL HAM, BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX $2.00 70247126410 SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 2PC $2.00 70247156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC $2.00 FARMLAND BONE-IN HAMS FOR SPIRALING 70247195550 HAM NJ APLWD CARVEMASTER SNF 2PC $2.00 70247195640 HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC $2.00 70247128410 SM SMOKED BONELESS
    [Show full text]
  • CONSUMING ANIMALS AS an EDUCATIONAL ACT Dissertation
    CONSUMING ANIMALS AS AN EDUCATIONAL ACT Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Bradley D. Rowe, B.A., M.S., M.A. Graduate Program in Education The Ohio State University 2012 Dissertation Committee: Dr. Bryan Warnick, Chair Dr. Ann Allen Dr. Antoinette Errante Dr. Philip Smith Copyright By Bradley D. Rowe 2012 Abstract The main purpose of this dissertation is to demonstrate that consuming animals is an educational act that warrants sustained attention. The main question I address is: What does the consumption of animals have to do with the life of the educated person? I argue that we should learn more about the lives—which is to say, the deprivation, torment, and death—of the animals we eat. This sort of learning requires a fresh way to think about not only education, but also food, eating, and animals. I aim to illuminate the extent to which we are implicated in systems of immense suffering, and at the same time, provoke us to grow by questioning deeply-entrenched habit of consuming animals. This dissertation is a theoretical exploration that may or may not lead to dietary change, but that does, I believe, hold potential to change the way we think and act in the world. In Chapter 1, I lay out the reasons why consuming animals is a rich subject for educational philosophy. Chapter 2 is a brief overview of the animal ethics literature to analyze the moral arguments for bringing nonhuman beings into the realm of human moral consideration.
    [Show full text]
  • Ham and Cheese Stuffed Pork Chops
    Welcome to Molly’s Kitchen! This is my first time writing and publishing anything I’ve made (in any kind of professional format that is) and I’m really excited to have this opportunity! Why did I start with pork chops? Mostly convenience to be honest. When I’m in the kitchen, I follow the ‘waste not, want not” model and try to use what I have to make fun things. It’s easier being in a restaurant kitchen but all of these recipes are things you can do at home! I had recently made my own canadian bacon and started thinking, what if I take a raw pork loin, cut it into pork chops, and stuff it with cheese and ham? So that’s just what i did! First and foremost, just because I do things completely from scratch does not mean that you have to and you shouldn’t feel bad about it in the least. So to start, cut two pork chops about 1 and a half inches thick. You can go to your local butcher or grocery store and have them cut them for you, or find some thicker ones in the meat aisle. Next, cut a slice in the pork chops about halfway in. Place the cheese on top of the ham and roll it up. From there, stuff it into the pork chop as well as you can so none is hanging out of the sides. Season both sides of the pork chop with salt and pepper. In a large sauce pan or cast iron skillet, you’ll brown the pork chops on both sides and then throw them in the oven! While the chops cook, you can make your sauce.
    [Show full text]
  • In the “Side Room” Eating with the Maynards and the Burgesses
    7 In the “Side Room” Eating with the Maynards and the Burgesses We have our own way with food. We’ve called our way for centuries and incorporated our wondrous way with food and eating into our daily lives. We have rocked generations of babies to sleep crooning “Shortenin’ Bread,” laughed to the comedy of “Pigmeat” Markham and “Butterbeans” and Su- sie, and danced the cakewalk, tapped our feet to the rhythms of “Jelly Roll” Morton, shimmied with wild abandon to gutbucket music in juke joints or sat down with friends and “chewed the fat.” We’ve had the blues over the “Kitchen Man,” longed to be loved like “Lilac Wine,” and celebrated with “A Pigfoot and a Bottle of Beer.” Harris 1995:17 We know from John Maynard’s 1876 probate inventory that the family took their meals in theproof “side room.” This was the room adjacent to the parlor, but unlike the parlor it was not accessed by the front door of the house, though it did contain a door leading to the backyard. In this “side room” the furnishings continued to be quite elegant with a “Mahogany Bookcase,” “Marble Top Stand,” and a “Mahogany Table with Leaf.” How- ever, there was also a “Common” Settee and six chairs valued together at just $2.00, “1 small table” valued at just $.25, and the “stove with coal hood” was valued at $3.00, as compared to the $5.00 stove listed in the parlor. Indeed, when adding up the value of the objects in each of the rooms, the Maynards invested at least $61.50 in their “front room” or par- lor furnishings and just $11.75 in those for this “side room” (Anne Arundel County Inventories 1876:553–54).
    [Show full text]
  • A Discourse Analysis of Pigs in Motion Pictures
    Cinematic “Pigness”: A Discourse Analysis of Pigs in Motion Pictures By Mark von Schlemmer Submitted to the graduate degree program in Film and Media Studies and the Graduate Faculty of the University of Kansas in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Catherine Preston ____________________________ Chairperson Chuck Berg ______________________________ Tamara Falicov ______________________________ Kevin Willmott ______________________________ Barbara Barnett ______________________________ Date defended: July 2, 2010 Acceptance Page This Dissertation Committee for Mark von Schlemmer certifies that this is the approved version of the following dissertation: Cinematic “Pigness”: A Discourse Analysis of Pigs in Motion Pictures Catherine Preston ____________________________ Chairperson Chuck Berg ______________________________ Tamara Falicov ______________________________ Kevin Willmott ______________________________ Barbara Barnett ______________________________ Date Approved: July 28, 2010 ii Abstract The representations of “others” in film have been contentious since filmmaking began. Fraught with misrepresentations, cinema has been held responsible, and occasionally credited, for influencing cultural practices and helping to shape discourses in American society. This study suggests that the media representations of nonhuman animals also have a profound effect on how Americans think about animals and that these representations warrant examination to uncover the naturalized messages and assumptions that are presented about animals. Explored here are the extent to which these images depict animal-ness – moments of authentic nonhuman behavior or experience that are not simply a reflection of humanity but have meaning for the animals themselves. This study highlights the case of “food animals” – specifically pigs. The disjunction between how we represent them – the narratological roles they fill in animal films – and the way that actual pigs are used in American society is vast and disturbing.
    [Show full text]
  • Lesson One: Pigs and Pork Level: High School
    Tale Lesson One: Pigs and Pork Level: High School PURPOSE Students will analyze pork production and products by diagramming cuts of meat and discussing how those cuts affect consumers. NEBRASKA STATE EDUCATION CONTENT STANDARDS CONNECTION SC.HS.4.4.d Analyze a major global challenge to specify qualitative and quantitative criteria and constraints for solutions that account for societal needs and wants. AFNR.HS.2.2.b Analyze procedures to ensure that animal products are safe for consumption. AFNR.HS.4.3.b Interpret how the chemistry of a food product ingredient affects the nutrition, processing, AFNR.HS.4.4.d Analyze the protein industry from harvest to table. and characteristics of a final food product. ESTIMATED TIME 50 minutes MATERIALS NEEDED » World Meat Supply Chart » Pork Wholesale Diagram: Printed on colored cardstock or colored paper, 1 per student » Pork Wholesale Diagram: Printed on white cardstock or white paper, 1 per student » Pork Retail Cut List: Pre-cut, 1 set per every 2-3 students » Ziplock Bags or Small Envelopes to hold pork retail cut sets » Know the Nutrients in Pork handout, 1 per student » Know the Nutrients in Pork worksheet, 1 per student » Sticky notes or note cards » Optional: Access to Instagram or Facebook VOCABULARY Pork: Meat that comes from pigs, including loin chops, ham, bacon, tenderloin, sausage, and picnic roasts. Retail Cut: Smaller cuts of meat purchased by the consumer at retail grocery outlets, also called “sub- primal”. Wholesale Cut: Large cuts of meat into which the carcass of a food animal is divided and will be further broken down into retail cuts; also called “primal”.
    [Show full text]
  • Diverse Birth and Rearing Environment Effects on Pig Growth and Meat Quality J
    Diverse birth and rearing environment effects on pig growth and meat quality J. G. Gentry, J. J. McGlone, M. F. Miller and J. R. Blanton, Jr. J ANIM SCI 2002, 80:1707-1715. The online version of this article, along with updated information and services, is located on the World Wide Web at: http://www.journalofanimalscience.org/content/80/7/1707 www.asas.org Downloaded from www.journalofanimalscience.org by guest on July 18, 2013 Diverse birth and rearing environment effects on pig growth and meat quality1 J. G. Gentry, J. J. McGlone2, M. F. Miller, and J. R. Blanton, Jr. Pork Industry Institute, Department of Animal Science and Food Technology, Texas Tech University, Lubbock 79409-2141 ABSTRACT: Birth and rearing conditions were eval- born indoors. Outdoor-born pigs had heavier carcass uated for their effects on pig growth, body composition, weights (91.2 vs 81.3 ± 3.4 kg, P < 0.001), larger loineye and pork quality using 48 barrows during the spring areas (54.6 vs 49.7 ± 0.2 cm2, P < 0.05), and higher pork and summer months. Pigs were either farrowed in in- flavor intensity scores (6.5 vs 6.1 ± 0.10, P < 0.01) than door crates or outdoor huts. At weaning, indoor-born indoor-born pigs. Birth × rearing environment interac- and outdoor-born pigs were randomly allotted to indoor tions were not significant for most measures. Backfat or outdoor treatments for growing/finishing. Body measurements at the last rib were greater (3.2 vs 2.8 weight data were collected. Pigs were transported 5 h ± 0.05 cm, P < 0.05) for the pigs reared outdoors than to a commercial processing plant, allowed 2 h of rest, for the pigs reared indoors.
    [Show full text]
  • FROM FARM to TABLE, a GUIDE to FALL As the Growing Season Comes to an End, We Celebrate Fall Harvest at the Machine Shed
    Fall Harvest FROM FARM TO TABLE, A GUIDE TO FALL As the growing season comes to an end, we celebrate fall harvest at The Machine Fall Harvest INSIDE Shed. Fall is the perfect time of year to slow down and enjoy the beauty of NATIONAL PORK MONTH the season. At The Machine Shed we RECIPES are dedicated to the American farmer, Honey Pecan Pork Loin French-Nilla Pork Chop and this fall we honor them with our Pork Chili Express favorite farm to table recipes, crafts, and Apple Dumpling Pumpkin Pie Martini activities. We hope you will join us at The FALL DECORATING Machine Shed to reap the rewards of one DIY Fall Wreath of our favorite times of the year. Pumpkin Flower Pots OUT AND ABOUT Colorful Scenic Fall Drives Fall Fun at the Apple Orchard © 2013 The Machine Shed Restaurant • Fall Harvest ebook Page 2 October is National Pork Month, and at The Machine Shed Pork has been an essential Weekly Features part of our menu since we opened our doors Back by popular demand! Machine Shed celebrates National Pork Month by bringing in 1978. Over the years we have won countless back pork favorites from years past. awards for our pork dishes. During the month All entrées are $1199 of October we are recognizing our award winning pork traditions past and present on our menu. SMOKE HOUSE PORK CHOP Sept. 30th-Oct. 6th AWARD WINNING A dry cured thick cut melt in your mouth Pork Chop. PORK ENTRÉES THE PIONEER | Oct. 7th-13th Winner of the Iowa Pork Producers “Taste of Elegance.” Pork pot roast on a bed of home style noodles topped with a Double Cut Iowa Pork Chop fresh, light garlic herb sauce.
    [Show full text]
  • A Millenial's Pork for Thought
    21 39 12 29 IT’S A SMALL WORLD -- NEVER STOP IMPROVING: BENCHMARKING DATA: A MILLENIAL’S PORK BIOCONTAINMENT GENETIC IMPROVEMENT THE TRUTH ABOUT FOR THOUGHT AND MORE! IN THE PIG INDUSTRY YOUR BUSINESS KEEPING YOUR PIGS HEALTHY IS ONLY THE BEGINNING. 3FLEX®, ENTERISOL®, ENTERISOL SALMONELLA TC®, INGELVAC®, INGELVAC CIRCOFLEX®, INGELVAC MYCOFLEX®, INGELVAC PRRS® and INGELVAC PROVENZA® are registered trademarks of Boehringer Ingelheim Vetmedica GmbH, used under license. INGELVAC MYCOMAX™ is a trademark of Boehringer Ingelheim Vetmedica GmbH. ©2019 Boehringer Ingelheim Animal Health USA, Inc., Duluth, GA. All Rights Reserved. The Newport Laboratories Logo is a registered trademark of Newport Laboratories, Inc. ©2019 Newport Laboratories, Inc., Worthington, MN. All rights reserved. POR-1111-BIO1118 broadhead | 123 N. Third Street | Suite 400 | Minneapolis, MN 55401 P: 612-623-8000 | www.broadheadco.com 2019 Spring PUBLISHED BY Farms.com Media & Publishing & PigCHAMP, Inc. 1531 Airport Road, Suite 101 Ames, Iowa 50010 866.774.4242 Canadian Office: 52 Royal Road, Unit A, Guelph, Ontario N1H 1G3 4 WELCOME 888-248-4893 x293 PigCHAMP Leadership Team A DAY IN THE LIFE Donna Hover 5 [email protected] NEVER STOP IMPROVING Jayne Jackson 12 [email protected] SICK OF DISEASE? Martin Widdowson 15 [email protected] Editorial Co-ordinator 16 GENES HELP SCIENTISTS GET SELECTIVE Donna Hover [email protected] SELECTING THE BEST PIG PigCHAMP Benchmarking Manager 18 Susan Olson [email protected] 21 IT’S A SMALL WORLD
    [Show full text]