Livestock

Publication date: Jan. 27, 2023

This publication is one in a series about operating and managing a pasture-based dairy. Although these publications often refer to conditions in Missouri, many of the principles and concepts described may apply to operations throughout the United ...

Publication date: Jan. 27, 2023

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Forages are the foundation of a successful grazing operation. Forage selection should take into account annual forage yield, plant persistence, long-term persistence, long-term sustainability, and cost per unit produced. Forages and Weeds of Pastures ...

Publication date: Jan. 27, 2023

Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor.When ...

Publication date: Jan. 27, 2023

Many people like the flavor of hams that have been cured country style. Their characteristic flavor is quite different from mild-cured commercial hams.When to cureHams should be placed in cure during December and January when production of country ...

Publication date: Jan. 27, 2023

Missouri is a major feeder pig producing state and annually markets large numbers of pigs that other farmers feed out to market weight. During these marketing and transportation processes, stress can affect the performance of feeder pigs. Buyers ...

Publication date: Jan. 27, 2023

Disease control is one of the most challenging areas for producers and veterinarians in swine production. Biosecurity is often perceived as keeping diseases out of a swine herd. However, excluding disease from a herd is nearly impossible because of ...