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SHEEP-fed-barely-sprouting-fodders, page : 224
In order to be certified as "organic" you will be required to provide evidence that all crops raised on your farm for feed are free from most chemical pesticides, herbicides, and fertilizers. You will also have to provide paper work that all purchased feeds were certified as organic. The use of medications, including wormers, is another restriction to investigate.
Mutton:
Whereas selling lambs that delicate and tender is easy, selling the meat of an aging ewe or an extra ram is not quite so easy because the meat of a sheep older than 1 year is termed "mutton". To many people, the term mutton implies tough meat with a strong taste. However, the health conscious public is becoming aware that it is very digestible, and therefore good meat for people having gastrointestinal problems. This is because animals raised on grass have a high concentration of conjugated linoleic acid which is a naturally occurring chemical that is becoming recognized as being a good antioxidant, anti-cancer, and anti-heart disease agent.
Mutton for pet food:
If you have a really old ram or ewe, probably the best way not to waste its meat is to use it for pet food. If you wish you could also grind it and sell it as premium dog or cat food which can be profitable.
Carcass hanging:
Researchers in Texas University, USA have developed a method of carcass hanging that improves the tenderness of most of the larger and important muscles of the loin and round, most of the steaks and roast.
The procedure is that of suspending the carcass from the aitchbone within an hour after slaughter. The trolley hook must be sterilized before inserting in the aitchbone on the slaughter floor.
By using this procedure straight after slaughter, the meat is as tender after 24 hours of chilling as if it were aged for a full week, and further aging improves the tenderness. There is no extra equipment to buy, and the tenderness of many important cuts is greatly improved.
CHEESE MADE WITH SHEEP'S MILK
Cheese made from sheep's milk is a sought after commodity, especially in health food stores, and you can expect a good return.
Mutton:
Whereas selling lambs that delicate and tender is easy, selling the meat of an aging ewe or an extra ram is not quite so easy because the meat of a sheep older than 1 year is termed "mutton". To many people, the term mutton implies tough meat with a strong taste. However, the health conscious public is becoming aware that it is very digestible, and therefore good meat for people having gastrointestinal problems. This is because animals raised on grass have a high concentration of conjugated linoleic acid which is a naturally occurring chemical that is becoming recognized as being a good antioxidant, anti-cancer, and anti-heart disease agent.
Mutton for pet food:
If you have a really old ram or ewe, probably the best way not to waste its meat is to use it for pet food. If you wish you could also grind it and sell it as premium dog or cat food which can be profitable.
Carcass hanging:
Researchers in Texas University, USA have developed a method of carcass hanging that improves the tenderness of most of the larger and important muscles of the loin and round, most of the steaks and roast.
The procedure is that of suspending the carcass from the aitchbone within an hour after slaughter. The trolley hook must be sterilized before inserting in the aitchbone on the slaughter floor.
By using this procedure straight after slaughter, the meat is as tender after 24 hours of chilling as if it were aged for a full week, and further aging improves the tenderness. There is no extra equipment to buy, and the tenderness of many important cuts is greatly improved.
CHEESE MADE WITH SHEEP'S MILK
Cheese made from sheep's milk is a sought after commodity, especially in health food stores, and you can expect a good return.