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Finishing Ruminants and Working with your Processor

• Wednesday, October 4, 2017, 5:30 PM - 7:30 PM

In this free workshop for livestock producers, participants will observe and discuss the factors and characteristics that let you know that your animal is finished and ready for slaughter. We will utilize pictures, videos, and hands on demonstrations to illustrate the physical signs that indicate that an animal is well fleshed and saleable.

Once we have determined that our animal is finished, it is time to schedule the animals for the slaughterhouse and divide the carcass up according to our needs. This aspect can be daunting for beginning and experienced producers alike as there are few processor in the area that may be booked up to a year in advance. We will provide you with a map of our area’s processors according the species they service.

Topics in this 2-hour workshop include:

• Finishing your animal
• Understanding the slaughter process
• The difference between custom and USDA slaughter
• Retail cut preferences
• Possible value added products
• Reading and filling out cut sheets
• Review of a map indicating locations of all slaughterhouses in area

This class is being taught by Jason Detzel, CCE Ulster County Livestock Educator.  

Register ahead with RSVP to Jason Detzel at jbd222@cornell.edu.

Location

CCE Ulster
232 Plaza Road (Hannaford Plaza)
Kingston, New York 12401

Last updated September 19, 2017