07 September 2011

This a lamb carcass that has been placed in a holder, head removed. Prior to removing the majority of the pelt, that which is around the shanks must be removed and starting points for pelt removal must be made.

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11 thoughts on “07 September 2011

  1. So great what your blog is doing here! I wish our meats lab and university farm would be more involved in social media and sharing where food comes from and how it is grown with us. Today now more than ever, people are becoming increasingly interested in how food is made, processed, where it comes from and you are stepping up and meeting (no pun intended) that need through not only providing hands on education for students who may not have come from an ag background but also sharing it with the public and other students who don’t take your classes. It also gives students an opportunity to share and say, hey, look at what we did today! As well as promote your local meats lab! Keep up the great work Chris and thank you for sharing! Also, so glad you posted some LAMB photos! I swear people get all wrapped up in pork and beef! Have you ever visited Superior Farms?

    • Wow, the lamb photos are getting a lot of attention. I need to post more about lamb? I have not visited Superior Farms but I do work with some of their partner companies on the East Coast.

      • Yes! Post more lamb! I love lamb and I feel like it’s so undervalued! I know lamb is EXPENSIVE in the store but they aren’t that expensive to raise! We actually do quite a few lambs! And Superior Farms is worth the visit, I thoroughly enjoying seeing their facility and hearing their philosophies on the industry.

      • And next time you make it to the West Coast, come visit! And if I’m on the East Coast, I will do the same! Do you have any affiliations with AAMP? That is usually the reason I’m in that area!

  2. Thank you for posting these pictures. I’ve been enjoying learning about where my food comes from. I love having a connection with the whole process. I think it’s important to talk about the slaughter process, and I feel like it is rare that the consumer gets such great access to this type of information. I’m very jealous of your students, what a wondeful opportunity and education they are receiving. Please keep up the wonderful work, because it is much appreciated!

    • Thanks! These are the first photos I’ve posted of sheep slaughter — we don’t slaughter sheep too often. Many of the students seem to appreciate it, and by the end of the semester they usually grasp the link between food and animal that is meat processing. Many of the students participating in these classes have the goal of being a veterinarian, and they certainly get to see everything (which I think they must) about an animal by being here.

  3. Cool thing you got going on here! Its pretty awesome to have a birds eye view into how our meat is made. Wish our University meat lab would be more involved like this. PSU (and you) are leading the way. Keep it up. I luv lamb. My favorite meat. Has beef beat hands down. Can’t wait to see you cut those lamb chops. Mmmmmmm! 🙂

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