Culinary School Visitors

We had Culinary School of the Rockies students here again this year. I didn’t get pictures of both groups. We had 2 sets of students, each group for 2 days. We evaluated sheep, trimmed toes, built fence and sorted sheep. Good way for them all to lean about the...

Meat Cutting

We got the opportunity to watch some of our sheep being processed at the slaughterhouse. This is a typical carcass of a US line sheep. First step is breaking the carcass in half. This is the cross section. This is not a very meaty loin compared to some of our sheep....

Food Safety and You

Well there has been another major food contamination issue with meat. The largest ever beef recall for E. coli contamination. I want all of you to look a bit behind the headlines to see the system that allowed that to happen, what problems it presents for small...

Off to Slaughter

It’s fall and this year I vowed not to go into winter with as many sheep as I had last year. So our fall slaughtering has started. We’ve already done 16 adult ewes and today was 10 young rams. We have to schedule slaughter dates over a year in advance and...