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This week, the USDA announced $110 million in grants to expand local slaughtering and meat-processing operations. Two Minnesota facilities were on the list, including Clean Chickens and the ...
Lamb. Mutton. Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South ...
Desilva, Udaya; Fitch, Jerry (1995), "Campanian Barbary", Breeds of Livestock, Oklahoma State University Dept. of Animal Science, retrieved 17 June 2010. Saskatchewan Sheep Development Board (2007), "Canadian Arcott", Sheep Breeds, Government of Saskatchewan, archived from the original on 7 August 2011, retrieved 17 June 2010.
Skerpikjøt. Faroese sheep. Lamb hanging out to dry. Skerpikjøt ( IPA: [ˈʃɛʃpɪtʃøːt] ), a type of wind-dried mutton, is a common food of the Faroe Islands. [1]
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The Blackface is reared principally for meat production, [2] usually through cross-breeding. Blackface ewes are commonly put to Blue-faced Leicester rams to produce the Scottish Mule or Scottish Greyface. Ewes of this cross-breed retain some characteristics of each parent – maternal qualities and hardiness from the dam, and fecundity and meat ...
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