Cull pumpkins, gourds, and squashes can provide a good source of nutrients for cattle. They have high moisture, but relatively high protein and TDN.

While new manure handling systems are more efficient and reduce manual labor, farmers and ranchers must understand the hazards associated with working in and around confined spaces where manure is stored. Keep yourself and employees safe this season by understanding the risk of manure gases!

Every 5 years, this audit is used to identify trends in the beef market and in beef cattle in general. It also helps the industry gain an understanding of how the implementation of the Beef Quality Assurance Program has helped reduce losses and improve quality.

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Breaking down a whole processed chicken into its individual parts can be a way to increase the revenue from your chicken and offer customers more choices. This fact sheet takes your step-by-step through the process of taking a whole chicken into whole wings, boneless skinless breast, thighs, and drums. For a PDF or print copy of this fact sheet, reach out to Amy Barkley at amb544@cornell or 716-640-0844.

Histocially a low-value animal in the U.S., it may be time for mutton to make a comeback! There are processing and pricing considerations to aid in the development and sale of value-added products that can make these older ewes into valuable co-products.

While commercial dewormers are available to assist beef producers with fighting gastrointestinal parasites, resistance is building among populations on many farms. Strategic deworming in addition to pasture rotation is helpful to keep worms susceptible to anthelmintics so that they remain effective.

When we look at the beef industry in the US today, it's hard to believe that cattle are non-native creatures. However, their introduction has resulted in a long history intertwined with the growth and industrialization of the country. This historical review shares major highlights of breed introductions and industrial shifts that have taken us to where we are today.

When processing poultry under the 1,000 bird exemption, it's important to make sure that the meat is safe to eat. There are some disease processes and conditions that render parts, organs, or even whole birds unconsumable. This article shares what is OK to leave and what should be removed.

Wildfire smoke from ongoing Canadian fires is drifting into NYS. As livestock caretakers, we can make small adjustments to our animal care, handling, and housing to reduce the effects of exposure to fine particulates and poor air quality.

Hay moisture is critical to storage success. Moisture that is too high results in bales that come with a fire risk in addition to decreasing feed quality as it moves from the field to the hay ring.

Processing regulations surrounding poultry for sale can be confusing. There's much to know regarding what birds you can process, where you can process them, and who you can sell them to. This article outlines the two available options for getting poultry processed in NYS.