A lush stand of mature switchgrass. 12 or so years ago I was unaware that only a relatively few people “think in pictures.” Further, I admittedly still know fairly little about the technical workings of viable cellulosic ethanol production. It was circa 2006 that I penned a short story title Visions of OBEC. As the years have since passed I learned that even though the vast majority of… Read More »
Long ago, human subgroups migrated then evolved isolated in various regions of planet Earth. Some of the readily observable results of those prehistoric migrations are people of different skin colors, speaking different languages, having many different customs/societal norms, being of varying sizes and displaying characteristic subgroup facial features. As trade and travel continued increasing over… Read More »
One of the big reasons beef grain finishing and harvest was consolidated to the more remote regions of the American West was that many non-agriculture related people, living in heavier populated areas, did not like the odors associated with such enterprises. The “Beef-Belt” (Nebraska, West Kansas, Texas Panhandle & East Colorado) is a windy place so odors can often be rapidly diluted throughout the… Read More »
For the past several years there has been an increasing number of times that I’ve heard sound-bites along the lines of “Cows (they meant to say cattle) eating grass (forages including immature cereal crops) only is the natural, most sustainable and humane way to raise beef animals; that’s also healthier for humans to consume.” This type of statement causes me confusion because it sounds… Read More »
A LOT OF THIS POST WAS COPIED FROM A USDA GLOSSARY OF MEAT TERMS. I have added some words and will continue to add more in the future. Abattoir- a slaughterhouse. Abdominal Tunic- the heavy sheet of connective tissue between the flank muscles. Acceptable Quality Level- the maximum number of defects per hundred units acceptable as a process average…. Read More »