The 2009 Appalachian Grazing Conference will be held at the Lakeview Resort in Morgantown, West Virginia on March 6&7. For more information and registration details, log onto http://www.wvca.us/grazing_conference.

Log on and get registered soon as the reduced lodging rate of only $76.00/single occupancy coupled with the conference registration of $75.00 is only available until February 2.

This O.S.U. Extension Coordinated Program is an effort to provide outreach programs in several areas of sheep production. We invite sheep and goat producers from around Ohio to come to one or more of the educational sessions to learn more about different areas of sheep and goat production.

Programs Sponsored by: Ohio Sheep Improvement Association, Roger A. High, Executive Director, contact (614) 246-8299 or rhigh@ofbf.org or visit our website at www.ohiosheep.org for more information. Contact Extension Educators for possible meeting fees.

When, Where and What?

Wednesday, January 14, 2009 “Mt. Victory Program”
Location: Mt. Victory Plaza Inn, Mt. Victory, OH
Time: 6:00 p.m. – PAID RESERVATION IS REQUIRED FOR MEAL
7:00 p.m. – Program begins
Registration for meal: $15.00/person: Paid Registration due by: January 5, 2009
Speaker: Bob Hendershot, USDA/NCRS Grazing Specialist, “Pasture Management”
Contact: Wesley Haun, Logan County Extension Educator at (937) 599-4227

Tuesday, January 27, 2009 “Springfield Program”
Location: Clark County Extension Office, 4400 Gateway Blvd., Suite 104, Springfield, OH
Time: 7:00 p.m.
Speaker: David O’Diam, OSU Meat Lab Manager, “Lamb and Goat Carcass Evaluation”
Contact: Jonah Johnson, Clark County Extension Educator at (937) 328-4607 or
Tim Fine, Miami County Extension Program Assistant at (937) 440-3945

Monday, February 9, 2009 “Burton Program”
Location: Geauga County Extension Office – Patterson Center, 14269 Claridon-Troy Rd, Burton, OH
Time: 7:00 p.m.
Speaker: Roger A. High, OSU Sheep Extension Specialist, “The Management Continuum”
Contact: Les Ober, Geauga County Program Assistant, (440) 834-4656

February 25, 2009 “Bryan Program”
Location: Williams County Extension Office -
Time: 7:00 p.m.
Speaker: Dr. Bill Shulaw, OSU Preventive Veterinarian, Beef and Sheep, “Internal Parasite Management”
Contact: Flo Chirra, Williams County Extension Educator at (419) 636-5608

Wednesday, March 4, 2009 “Fostoria Program”
Location: Ag Credit Services Corporate Office, 610 West Lytle St., Fostoria, OH
Time: 7:00 p.m.
Speaker: Dr. Steve Loerch, OARDC Ruminant Nutritionist”, “Ruminant Nutritional Programs utilizing Dried Distiller’s Grain’s (DDG’s)”
Contact: Ed Lentz, Seneca County Extension Educator, (419) 447-9722 or Gary Wilson, Hancock County Extension Educator, (419) 422-3851

Monday, March 16, 2009 “Licking/Muskingum Program”
Location: Licking Valley High School, Haynesview Drive, Hanover, OH
Time: 7:00 p.m.
Speakers: Roger A. High, OSU Sheep Extension Specialist, “What Market are You Breeding For?”
Katherine Harrison, General Manager, Blystone Farms, “Marketing to the Ethnic Population”
Contact: Howard Siegrist, Licking County Extension Educator, (740) 349-6900 or
Mark Mechling, Muskingum County Extension Educator, (740) 454-0144

Thursday, March 19, 2009 “Barnsville Program”
Location: “New” Farm Bureau Building, 100 Colonel Dr., Barnsville, OH
Time: 7:00 p.m.
Speaker: Roger A. High, OSU Sheep Extension Specialist, “Sheep Nutrition”
Contact: Steve Schumacher, Belmont Co. Extension Educator, (740) 695-1455 or
Mark Landefeld, Monroe County Extension Educator, (740) 472-0810

Wednesday, March 25, 2009 “Lisbon Program”
Location: Crestview Local School, 44100 Crestview Rd. , Columbiana, OH
Time: 7:00 p.m.
Speaker: Roger A. High, OSU Sheep Extension Specialist, “Lamb and Goat Quality Assurance”
Contact: Julie Herron, Columbiana County Extension Educator, (330) 424-7291

UNKNOWN DATE AT THIS TIME! 2009 “Bryan Program”
Location: Unknown at time of release – More details later
Time: 7:00 p.m.
Speaker: Dr. Bill Shulaw, OSU Preventive Veterinarian, Beef and Sheep, “Internal Parasite Management”
Contact: Flo Chirra, Williams County Extension Educator at (419) 636-5608

We are setting these programs up as “district” programs to reach as many sheep and goat producers around the state of Ohio as possible. We encourage you to come and to get your sheep and goat production questions answered.

A small ruminant production school for sheep and goat producers will be held this winter in Athens County. The school will be held on 5 consecutive Tuesday evenings beginning on January 27 and continuing February 3, 10, 17 and 24. The school will be held at the Athens County Extension meeting room and will run from 6:30 pm until 8:45 pm. each evening. OSU Extension, Athens County and the Ohio Sheep Improvement Association (OSIA) are sponsors of the school.
This is envisioned as the first of several multi-week schools for sheep and goat producers that will be offered over the next several years. The 2009 school will focus on marketing and breed selection. Though marketing is often presented as the last step in educational programs, it really needs to be thought about early on when developing a sheep or goat enterprise. A successful sheep or goat enterprise should be put together working backwards from where animals will be marketed. Some breeds and production systems fit certain markets better than others. Some producers may only want to consider a limited range of market options. Understanding what marketing options are available and what type of animal each particular market wants can help to define breed selection and/or production systems. On the other hand, if a producer is locked into a certain breed and/or production system, understanding markets may offer insight into where/how their farm’s animals should be marketed for best returns.

Topics that will be covered at the small ruminant production school include:
• Ethnic Marketing Options for Sheep and Goats: Katherine Harrison-Haley, Blystone Farm, Canal Winchester
• Meat Goat Breed Selection: Dave Mangione, Extension Educator, Ross County
• Producing for the Commercial Sheep Market: Rick Reynolds, Manager, United Producers Inc., Mount Vernon
• Marketing Considerations/Direct Marketing: Don Van Nostran, Athens County Sheep Producer
• Sheep Breed Selection: Roger High, OSU Extension Sheep Specialist, Director Ohio Sheep Improvement Association
• Current Issues in Sheep and Goat Production: Rory Lewandowski, Extension Educator, Athens County and Curt Cline, Athens County sheep producer
• Carcass Evaluation: Understanding your Product from a Consumer Perspective: Dr. Paul Kuber, OSU Extension Meat Specialist
• Pulling it All Together/ Matching Animal to Pasture Production: Daryl Clark, retired OSU Extension Educator and Muskingum County sheep producer

Cost is $25 and includes registration and materials for 1 to 2 people from a farm business, $10 for each additional person from the same farm operation. Also included in the cost are speaker fees, handout materials and refreshments. Make checks payable to “Athens County Extension”

Pre-registration is requested to the Athens County Extension office by Friday, January 23. Contact the office by phone at (740) 593-8555 or Rory Lewandowski by email at: lewandowski.11@osu.edu

(Originally Published in Sheep Team Newsletter June 2003)

Many people while discussing lamb marketing or the outlook for lamb mention a bright spot in ethnic marketing. What does that mean? US Census data reveals that one in ten people living in this country were born in another country. A large percentage of the immigrants during the last twenty years have come from countries that traditionally have lamb as their meat choice. Immigrants from Latin America, Asia, the Middle East and Africa are bringing ethnic and religious preferences for lamb to the European based US population. If population trends continue there is a chance the demand for lamb will increase. There seems to be no discrimination between lamb and goat, with buyers taking either depending on price.

One example of how this could impact lamb marketing is with the Muslim population. It is estimated there are over 14 million Muslims in the US with most centered on the east coast.

Around 7 million are estimated to reside in the area from Detroit, MI to Louisville, KY. We are all familiar with how the celebration of Easter has increased demand for 40-60 lbs lamb in spring. In markets close to the Muslim population centers there is potential to increase demand around less familiar holidays where lamb is used in celebration. Islamic holidays like Eid Al Fitr, (Festival breaking the fast of Ramadan, the Islamic holy month) Eid Al Adha, (Festival of Sacrifice) and Islamic New Year are a few where lamb is part of the traditional celebration.

If producers want to target these marketing opportunities there are a few things to consider. The first is that the Islamic calendar is lunar and based on sightings of the new moon. A lunar year has 354 days, 11.25 days shorter than the Julian calendar used in the US. That means each holiday moves forward about 11 to 12 days each year. Targeting these celebrations to market your animals will require more planning than traditional marketing. One good web site that lists dates for religious holidays is http://www.interfaithcaledar.org

Producers should also realize that there are some religious dietary restrictions in regards to the processing of the meat. Halal is the term used to describe food that is prepared in accordance of Islamic law. Halal slaughter, like kosher (Jewish), is considered by USDA to be a religious or ritual slaughter. Besides a specific ritual during slaughter there must not be any contact with pork or instruments used in the processing of pork. There are few processing plants practicing Halal slaughter in the US, with most being located on the east coast.

Another thing to consider is that our traditional livestock auctions are not the preferred way to obtain animals. Many of these immigrants come from a culture of bartering and haggling. Some feel cheated if they can’t lower the price. Great importance is placed on building a relationship with an individual, either a farmer or order buyer.

The type of lamb desired by this market is generally, a 60-90 pound lamb that is lean, and well muscled. Fat or wasty lamb is not preferred. For Eid Al Adha, yearlings are also accepted. Muslims require an ‘unblemished’ animal. The definition of unblemished depends on the interpretation of Islamic law. The definition always rules out dirty, unthrifty, unsound, open wounds, and broken horns. Some consider docking, castration, dehorning, and ear tags blemishes.

Remember like the Easter market if you target these holidays it is best to sell 7-10 days before the actual holiday.

Understanding the religious restrictions associated with the Muslim faith is important to accessing this consumer market. The method in which an animal is harvested for human consumption by someone of Muslim faith is very specific. The term Zalrihah is used to describe the harvest of an animal. This method of harvest allows the blood of an animal to be completely expelled from its body. Blood and blood by-products are not permitted in the diet of someone of Muslim faith. Thus the removal of blood from an animal for human consumption is very important. The following terms and descriptions are specific to the Muslim faith relating to food.

“Halal” is a Quranic Term, which means, ‘Lawful’ or ‘Permitted’. Sometimes it is translated as Acceptable’ or ‘Not forbidden’. Halal foods and drinks are permitted for consumption by Muslims. Haram the opposite of ‘Halal’ means ‘Unlawful’ of Prohibited’. The other words used for Haram is Unacceptable’ or ‘Forbidden’. Haram foods and drinks are absolutely prohibited for consumption. “Mushbooh” is an Arabic term which means ‘doubtful’ or ’suspected’. If one does not know the Halal or Haram status of a particular food or drink, such a food or drink is doubtful. A practicing
Muslim prevents himself from consuming doubtful things.

The terms Halal and Haram will be used strictly to describe food products, meat products, cosmetics, personal care products, food ingredients, beverages and food contact materials. Which foods are Halal or which foods are Haram, is decided according to the Holy Quran and the Glorious Shari’ah (Islamic Law). Most diets and foods are considered to be Halal unless Islamic Law specifically prohibits them. The following products are definitely Halal:

Milk (from cows, sheep, camels or goats)
Honey
Fish
Plants which are not intoxicant
Fresh or naturally frozen vegetables
Fresh or dried fruits
Legumes like peanuts, cashew nuts, hazel nuts, walnuts, etc.
Grains such as wheat, rice, rye, barley, oat, etc.
Animals such as cows, sheep, goats, deer, moose, chickens, ducks, game birds, etc., are also but they must be Zabihah (slaughtered according to Islamic
Rites) in order to be suitable consumption. The procedure is as follows: the animal must be slaughtered by a Muslim by putting knife to make sure that the main blood vessels are cut. While cutting the throat of the animal without severing it, the person has to recite “Bismillah Allah-u-Akbar”.

The following items have been categorically spelled out as being Haram:

1. Pig/Swine/Pork and its by-products
2. Blood and blood by-products
3. Carnivorous animals
4. Reptiles and insects
5. Halal animals which are not slaughtered according to the Islamic Law
6. Animals killed in the name of anyone other than God
7. The bodies of dead animals or dead before slaughtering
8. Alcohol and intoxicants such Wine, Ethyl Alcohol, and Spirits etc.

The above mentioned items are Haram and should be strictly avoided by all Muslims. Foods containing ingredients in the following are example of Mushbooh:

1. Gelatin
2. Enzymes
3. Emulsifiers
4. Lard
5. Glycerol/glycerin etc

A Muslim should avoid such foods containing Mushbooh or questionable ingredients. Before consuming such items, he or she needs to confirm the source of these ingredients.

Source: The Islamic Food and Nutrition Council of America

(Originally Published in Sheep Team Newsletter February 2004)

Would we eat what we produce? We must remember each and every day as we go to the barn to feed our sheep, take care of our lambs, give medications, manage our flocks, and every other aspect of sheep management and production, that we are producing a FOOD product. Yes, we are producing food that our family, our children, or grandchildren, or someone else’s family, children, and grandchildren will eat. We need to take pride and responsibility for the lamb/food products we produce and the impact they may have on someone’s life.

First of all, we need to do everything we can to help ensure our industry is producing and marketing a safe and wholesome product to our consumer. What does WHOLESOME mean; it means that the product is free from anything that might make a person ill or a hazard.

Medications

There are certain procedures we need to consider anytime we administer a medication, such as the proper withdrawal period, and what impact that medication may have not only on the live animal, but also on the resulting food product from that animal. The main thing that we need to do in order to decide the best way to administer a medication is FOLLOW THE LABEL! We need to use each and every product exactly the way the label indicates it should be used. When you do not use that product exactly as the label states, it is referred to as EXTRA LABEL USE and may result in unexpected reactions, lack of effectiveness, or unacceptable levels of chemical residues at the time of harvest. Some examples of extra label use includes: using a larger dose than the label indicates, giving a medication for a longer time period than the label states, giving a medication subcutaneously instead of intramuscularly, using a product labeled for cattle in sheep, or using a product on an animal that is not labeled for animal use. If you have any questions dealing with the extra label use of any product, you should discuss them with your Veterinarian. Remember, it is always a good idea to have a good Veterinarian-Client-Patient Relationship (VCPR), to assist with any health related issues you have with your animal production program. Also, remember to always READ THE LABEL.

Cleanliness of the animal

This is an issue that we sometimes forget about or choose to ignore. We must remember that these animals will be harvested for human food consumption, and the cleaner and healthier they are, the more likely they will produce a wholesome product. During the harvesting process, our industry strives to prevent any fecal or visceral contamination from contacting the carcass. The chance for contamination to occur is greater when lambs are harvested with dirty, long-fleeced pelts and full stomachs. We need to realize that the possibility of transferring fecal contamination to the carcass is greater when lambs enter the harvesting process with more manure and mud on the pelt/fleece. How can we as producers help prevent fecal contamination on carcasses? The best way is to follow a simple management strategy; we need to shear our lambs 70 to 90 days prior to harvest. By following this recommendation, our lambs will be much cleaner during the harvest and will still have a Number 1 pelt (a pelt that is ½ to 1 inch in length, and really has the most value to the packer). In the future, a packer may choose to require lambs to be shorn a certain number of days prior to harvest to help reduce the possibility of carcass contamination by the wool and fecal matter. Food borne illnesses such as E. Coli 0157:H7 are on a lot of our consumer’s minds when it comes to red meat consumption, even though red meat may not be the main culprit, it is the one that gets a large amount of attention. By simply shearing the lambs at the proper time, we can help reduce the risk of food borne illnesses and help the packer and the industry in marketing a safe and wholesome product.

Marketing issues of the live animal

We also need to market clean animals. We need the appearance of our animals to indicate that they have been raised by people who are concerned about both the animal, and the product it will produce.

Many people ask the question; “Why dock (remove the tail) your lambs?” There are several reasons to dock lambs. One of the main reasons to dock lambs is to reduce the possibility of transferring fecal contamination to the carcass during harvest. By removing the tail of the lambs, it is not as likely to have a manure (fecal) buildup, thereby reducing the opportunity for fecal contamination to come in contact with the lamb carcass. Another important reason for docking is increased profitability. Lambs with tails are not desired by most packers due to the loss of weight from the tail. Think of these numbers as if you were a packer. A lamb with 5 lbs. of wool and manure on a tail that was purchased for $0.95 per pound, has $4.75 worth of wool and manure that is worth $0.00 to the consumer. Why would the packer want to buy that lamb and take such a financial loss. Because these lambs are less valuable to the packer, they will, in turn, be less valuable to the feeder and the producer. We as sheep producers would do ourselves a favor by docking our lambs.

Another practice we need to consider is castrating our ram lambs. Again we can look at a couple of issues. We can increase profitability by castrating our ram lambs at or soon after birth. Ram lambs are not desired by lamb feeders due to decreased gains as a result of ram lambs chasing ewe lambs, causing pregnancy in ewe lambs, cost of castration at older ages, and decreased market price because packers do not necessarily prefer the ram lambs either. Generally, the meat from ram lambs is less desirable than that of ewe and wether lambs. We do not really have an established market for ram testicles! When was the last time you had lamb fries as a snack? However, there are always exceptions. If you know your markets and your market is the small ethnic trade, then it is not always recommended that you castrate your lambs. But a large majority of the time, castration will result in a more profitable management practice considering the cost of an elastrator band is $0.015 and you could improve your profitability many fold by the use of that $0.015 elastrator band, not to mention putting a more desirable product in the market place.

Marketing issues of the lamb product

We also need to consider such things as meat color, flavor, tenderness, cutability (yield grade) and lack of product defects such as injection sites. Remember that a high percentage of our lambs will grade “Prime” or “Choice” but if a sheep producer is producing those “Good” and “Select” grades, then you are producing a product that is unacceptable for the consumer. Generally lambs that produce a yield grade 2 and low yield grade 3 carcass are the most acceptable to the packer and to our consumers. In addition, our consumers expect to see a nice, youthful color in a chop or roast, that when prepared provides a very desirable eating experience, not a “dark cutter”, or one which is tough and leathery, with poor flavor. The latter is not the way to gain consumer confidence.

As producers we also need to reduce the incidence of defects such as bruises and injection site blemishes. Injection sites can cause abscesses, and abscesses can cause loss of product at the processing plant, and if not detected by the processor, leave a very negative impression with our consumers. Injection sites are not only unsightly, they can also decrease the tenderness of the meat product, which translates into less demand in the market place. Remember the proper injection site is in the neck region and not in the leg or loin area. We need to do anything we can as producers to produce a wholesome and safe product and to also improve the quality and eating experience associated with lamb products.

Summary – What can we do?

We have discussed several things that may impact your answer to “Would I eat what I produce?” We need to make sure that we are medicating our animals properly, by following the instructions on the label. Are we using the proper types of injections, using the proper medications, and giving those injections in the proper place on the animals. We need to work with our veterinarian to develop and implement an animal health and a sound biosecurity program. We need to keep birds, cats, rodents, and manure out of our feed and feed bunks. We need to keep our waterers and feeders clean. We need to maintain a healthy and sanitary environment for our animal. We need to produce and market clean, healthy animals to help ensure that a wholesome and safe product is produced by the packer and then sold to the consumer. We should produce a product that you as the producer or your family would want to consume. Finally, we need to remember that we are in the food producing business and we have a role to play in producing food for our consumers, families and ourselves. Ask yourself: “Would I eat what I produce?”, and “Would others want to eat what I produce?”

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