In the Classroom - Welcome Mrs. Hackett's Class

Today I had the pleasure of going to the St. A's school, in Ponoka, to discuss, with Mrs. Hackett's grade 6 class, about agriculture! I was a little nervous in the beginning not sure how the class would react to my presentation, hoping they would be very involved in answering and asking questions. Thanks to my luck, I had nothing to worry about! They paid attention, were very interactive, and made it easy for me to present to them.

Upon entering the classroom I presented the class with a ice cream treat for a token of appreciation for letting me come and speak to them. I started off by asking some simple questions about them, such as: "How many students live in town and how many on a farm". Most of the class of 26 students, had their hands up for living in town; but, only 3 girls lived on a farm. I presented a few statistic's about the percentage of Canadians that live in rural and urban areas. Next I asked someone to tell me there favorite food which happened to be pizza. We talked about the different agricultural products that were used to make it. At this time I wasn't to sure what to expect with their knowledge about agriculture but I underestimated them. They knew that certain types of meat were needed, we needed dairy from cows for the cheese, wheat for the dough, and tomatoes for the sauce. We than discussed if these products were produced in Alberta and they decided that some would be, depending on the pizza, but food like pineapple would have to be imported.

We first talked about beef cattle and even Mrs. Hackett got involved asking if beef quality varies depending on the breed of cattle; which it does - some cows will have genetics for a higher marbling or grade on there meat. I asked them some general questions on beef cattle like: "When are cattle ready to be sold to market?". One of the girls in the class answered 5 years; however, I cleared up the answer for her which was 1 - 1 and a half years. We talked about other products (other than meat) that come from cattle. They were all very surprised to see that the ice cream they had just eaten had gelatin in it, which is made from cows bones and horns. I explained to the class how a heifer is a female who has not had a calf, a bull is a male, and a cow is a female that has had a calf.

Next we talked about pigs and just like the cows I explained the different terminology for them. They were pretty surprised to find out that pigs can learn tricks faster than dogs and can learn to respond to a name in 2 to 3 weeks after birth. Sheep came next in my presentation. I explained to them how sheep are timid, easily frightened animals who like to stay together and how their only means of survival is to flock together in large numbers and run. The class was a little grossed out when I informed them about the sheep intestine being used for hot dog and sausage casings, as well as, the bones and horns being used to make the gelatin in jello.

Dairy Cattle came next on the PowerPoint and yes the class did know that chocolate milk doesn't come from brown cows! They didn't know that a cow has to have a calf in order to produce milk and that it is taken away around 3 days after birth.

This was such an amazing class! I really enjoyed going and presenting to the interactive class and would go back anytime. This really shows the agricultural industry that kids are interested in agriculture and like learning about it!

Thank you Mrs. Hacketts Class - You were an inspiration to me!

Watch out for my next "In the Classroom" informing our youth about agriculture!
~Carling

Educating Youth in Ag The Powerpoint I created to present in class.

View more presentations from redhotcowgirlboots

Hey - your wife just had a baby!

I guess I became a Agriculture Agvocate in Kindergarden, as I was fortunate to have my parents bring in baby lambs to our classroom the first few years of school. Even at that time I was asked all kinds of questions like: 

What do lambs eat? How old are they? Do they miss their mom? Where's their Dad?

We also had classroom trips to the farm many different years that I was in Elementary school. I was always eager to show off my new spring babies, the lambs, baby chicks, baby calves, and of course the hidden batches of kittens. On one of our small city family visits, a young cousin, Nicole, who was about 6 at the time got the opportunity to watch a calf be born. After the birth, everyone was talking about how cute the baby was and how amazing it was for the kids from the city to witness such a miracle. Nicole was quite concerned and was quite upset and asked "Don't you think that someone should maybe go and tell the dad that his wife just had a baby?" Well yes us farm folk take this type of thing for granted, and my dad was very careful to let her know that he would go and find him.

Funny how some of these stories help bring things into perspective and we learn that we really need to get out there and help people to understand the type of life it is to live on a farm. What we take for granted, understanding how life is created, and the lifecycle of an animal, to how much of farmland plays into everyones everyday life.

So its back to Elementary school I go - watch for my blogs on "In the Classroom"

~Carling

To The Pasture

This is who I got for help...

Lucky me.

Moving cattle is a critical thing on my farm, specially with our wide range of separated land. Today we vaccinated the baby calves and separated the cattle into their individual breeds so we could have the right bull with the right group. On our farm we have 3 different breeds of cattle: Black Angus, Red Angus, and Hereford. When moving cattle, it helps to know how they will react to various things. If you have patience and are understanding you can move the cattle efficiently with less stress. (Doesn't really happen much here! Dad get frustrated)



Moving the Herefords



You need to understand that cattle, or any animal, have a particular flight zone - or bubble of security. Each animal has its own space which it feels safe and unthreatened. You will know when you enter this imaginary boundary because the animal will move away from you. This bubble will be much larger for a wild, suspicious cow compared to a gentle, trusting one.



The babies!



Watch for their signals. When cattle are stressed they tend to have a larger flight zone compared to when they are normal. Approach quietly, making sure the animal, or herd, sees you and realizes you aren't a threat. If the cattle are accustomed to seeing you, speak to them they will become more calm if they know its you rather than a stranger. Cattle have a blind spot directly behind them, so be care as they will become nervous if they can't see you.

Brick - the Hereford bull!

You will have more success trying to move a calm herd rather than a stressed one. Th calm animal is more apt to see an open gate rather than a nervous one charging by it. Understanding the security bubble is one of the keys to easy handling. When you get too close, the animals move. When you retreat from this personal space, they slow down or stop. To move cattle quietly, walk or ride on the edge of this flight zone, pressing it to make them move away from you, and easing off to slow or stop them. When they move in the proper direction at the proper speed, ease up as a reward.





The Red Angus leaving home! Blacks don't
 go till tomorrow!

If you are working in a small place such as an alleyway or corral remember that a confined animal will become more nervous creating a larger flight zone. If you come to close they may become agitated, especially when approaching from head on! If an animal is cornered, it will not stay calm. If you invade the bubble when it is cornered the cow may panic and try to jump the fence or run back over you.

Don't follow directly behind a cow; you need to be a little to one side so she can see you. If you are in her blind spot, she will want to stop and turn around to face you or kick you. Once the leaders are moving, move with them, just behind the leader's shoulder to keep her moving. The herd will tend to stay together if you work quietly and if not alarmed and upset, the rest will usually follow!

Careful some get nervous!
Glory - the Red Angus Bull

I love moving cattle! They get so excited to move to a new field or to come home. I never miss out on it and maybe even one day I can convince my dad to stop, uhh, yelling at the cattle. It will relieve stress from them, him, and me!



Check back in tomorrow!

~Carling

When Judging by Appearances is Acceptable

Each type of animal has different ideal characteristics and traits when it comes to judging them. It also varies between breeds and the model features for the specific livestock.

Parts of Cattle

Breeding Heifers

When judging a class of breeding heifers you want to place the heifer at the top with the best combination of these traits:

The Correct Angles of a Heifer

1. Structural Correctness – This is very important and was discussed in my last blog post, “The Gist of Livestock Judging”. The correctness should be evaluated from the ground up including: foot, pastern, knee, hock, shoulder, hip, back, loin and rump. Often when and animal is incorrect it will have an awkward short, chopping stride when moving or a longer stride.
2. Femininity – Generally this is used to describe the front one-third of a female. If the heifer is regarded as feminine she will have a fairly long, refined head, a long neck, and a flat, smoothly blended shoulder. The bone structure should be somewhat flat. We don’t want her looking like a bull or steer. Some conditioning (fat) is desirable and considered as a degree of “fleshing ability” or “ease of keeping”.
3. 
   

   

   Body Capacity

   Body Capacity – This should be used to describe the three dimensional advantage of the rib cage – depth of rib, spring of rib, and length of rib cage.
4. Muscling –The best indication of muscling should be evaluated through the hind quarter from a rear view. A heifer should have a thick, square rump with wide bone to pin placement. The best indication of muscling can be seen down the animal’s wide top line. Sometimes when heifers are heavy muscled they will appear coarse and unfeminine.
5. Balance and Eye appeal – This is related to how proportional the animal is and her length of neck, levelness of top line, and general attractiveness. You must emphasise on the heifers attractiveness and refinement through the head, neck, and shoulders.

Market Cattle

Finishing fat indicators 

The most important criteria to consider in market cattle class is muscling, followed by correctness of finish (fat), balance, sructural correctness, and body capacity. Muscle expression should be evaluated down the steers topline and through its hind quarter. Its external fat should be distributed over all areas of the rib cage. Balance is best determinded by drawing an imaginary line through the center of the steer - the front half of the steer should be of equal weight to the back half.

There are triats in structure, feminity, muscle, body capacity, and general apperance that should apply to idea market cattle.

• Structure - More desiraible slope of shoulder, straighter about its top line, squarer rump, free moving, and squarer from behind.



Muscle Indicators



• Femininity - More feminine headed, longer neck, clean fronted, and more angular fronted.

• Muscle - More natural thickness, meatier don the top, thicke over the back and loin, more muscular on top line, muscle shape, and a thicker squarer rump.



Correct structure



• Body Capacity - More internal volume, deeper sided (deep ribbed or bodied), more spring of rib, and wider chested.

• General Apperance - More powerfully constructed, rugged, broodier, greater weight gained per day, balanced, eye appealing, and cleaner made. 

Market Lambs



muscle indicators



Finish Indicators

When judging a class of market lambs four general traits should be kept in mind: muscle, leanness, balance, and length. When handling a lamb to determine muscling you need to make sure your doing it correctly and similarly to make a proper comparison to the rest of the class. You should first feel for finish over the top of the lamb and over the rib cage. It is important to make sure your fingers together and utilize the tips of your fingers. If the lamb is to lean (under finished) will have a define rib cage and backbone.  

Handling for muscle starts just behind the shoulder along the top line. A muscular lamb will have muscle along the back that is easily felt on each side of the backbone. The rump should be long and thick.

• 
  Muscle - Powerfully constructed, more muscle in the hindsaddle, more muscular top, dimension to the loin, squarer dock, and a fuller leg.

• Condition (fat) - firmest hangling, harder topped lamb, clean forerib, trimmer middled, and tighter hinded.



I hope you enjoyed the little tidbits on Judging some livestock! Check in tomorrow :)

~Carling

The Gist of Livestock Judging

Judging of livestock is based on a number of characteristics of the animal’s ideal breed standards and a comparison between the competing livestock. Animals that are haltered are numbered left to right, when viewing from behind, and ones that are loose will have numbers on them. After each animal is evaluated individually, they are ranked in the class. Judging enhances decision making skills, public speaking and it builds character, integrity, and self confidence.  

1                   2                   3                   4                   5
The cattle are numbered left to right from behind

You can judge almost any type of animal (ex. Dogs, rabbits, cats, ducks, ect.) however, most judging competitions consist of breeding and market cattle, breeding and market sheep, and breeding and market hogs. It is important that you have an understanding about the anatomy of the different types of livestock to have an idea about the structural soundness and proper angles of the animal. Here are some helpful tips for students when competing in a livestock judging contest:

• It is important to use your time wisely and make every second count.
• Analyze each class by trying to break it down into pairs; or an easy top or bottom. Once you find what is obvious in the class you can spend more time focusing on the less obvious.
• In order to get an accurate observation of one animal compared to the others you need to try and stand 20 feet or more away, this will enable you to see the entire class.

When reciting your oral reasons make sure you have organized your thoughts. One way of organizing your thoughts is similar to a newspaper story which may include an opening statement. Ex. I place this class of market steers 1 4 2 3 for the following reasons. Next you should have a more detailed explanation as to why one animal was placed over another. Ex. 1 was over 4 because the black steer was a heavier muscled, well balanced steer who was more structurally correct than 4.

Structural correctness is important to market and breeding animal alike. Market animals who are structurally incorrect will have decreased performance and require more days of feed. Proper foot and hoof development is necessary and serves a foundation to the skeleton. 

• A normal, sound hoof should be dense and hard. You don’t want soft hooves because the animal tends to move fragile like, creating a greater chance of cracking - resulting in lameness. Excessive hoof growth (beak claw)  can be caused by nutritional factors and structural incorrectness.
• A normal, sound foot should be large in size with an even toe size. The toes of cattle and sheep should be together not spread apart and the heel of the foot should be relatively deep. In swine judging it is acceptable for the toes to be slightly spread apart. The toes should be equal in size otherwise it can result in bruising to the pad of the foot and lameness. Animals with small feet may travel with a short, choppy stride.
• Calf-kneed is a defect where the knees are pitched creating a backwards C or curved sickle blade appearance.
• Bow-Legged is usually considered a serious defect and is often associated with animals that are pigeon toed. Generally they will be bow-legged on their hind legs which demonstrates a rolling out appearance for the limbs when mobile.
• The post-legged condition is considered to be the most serious structural defect, especially when it comes to breeding animals. This is caused by a hack that is too straight and is sometimes associated with short, steep pasterns and small feet. The defect is easily identifiable because when the animal travels it will have much shorter strides and stiffened movement.
• Sickle-hocked is a defect that is used to describe an animal that has too much set to its hind leg. When the animal becomes mobile it tends to over extend its length of step off its hind leg and drop its pin bones.
• Generally animals that are splayfooted will tend to be knock-kneed when viewed from the front. This simply means that an animal’s knees are too close together.
Splayfooted, or toeing out, is used to describe front feet that turn outward.
Pigeon-toed, or toeing in, is used to describe front feet that turn inward which makes their front feet have a wide stance.
• Cow-hocked is not a desirable trait but is relatively common in meat animals. With this defect an animal will have hocks that bow inward and are closer together than feet viewed from the rear.

Most of the structural problems relate to one another and affect the animals movement, performance, and longevity.

Stay tuned for tomorrows blog on the judging individual animals.

~Carling

Breeds Galore

    

Hereford (Bos Taurus)



510 million km² of our total world surface, 362 million km² of our total water seas, and 148 million km² of land. Upon our vast, beautiful world inhabits 7.07 billion human beings and 1.3 billion head of cattle, consisting of 800 different breeds. Yes, you read that correctly over 800 different recognizable breeds of cattle adapted to our climate. The breeds fall into two closely related categories, or subspecies of one species. Bos indicus (or Bos taurus indicus) cattle, also called zebu, are adapted to hot climates. Bos taurus (or Bos taurus taurus) are the typical cattle of Europe, north-eastern Asia, and parts of Africa – they are referred to in this list as "taurine" cattle, and many are adapted to cooler climates. Taurus/indicus hybrids are widely bred in many warmer regions, combining characteristics of both types. 

 

 

Brahman (Bos Indicus)





 

Corriente Cattle

Different breeds of cattle produce high yields (quality) of specific types of food. Some multipurpose cattle have been breed to produce a variety of high yielding products that go into our fridge. For example : the Corriente cattle are a Spanish decedent brought to America in the 15th century that have characteristics of  dairy, beef, draught, and sport cattle. They are also used in today in rodeo's for sports such as: team roping and steer wrestling. The meat they produce is leaner than most meat from    beef cattle. They are drought cattle because they can live on significantly less water and on a sparse open range, eating less than most cattle. Corrientes are also known as accomplished escape artists, as they can leap a standard barbed-wire fence and squeeze through fairly small openings. 



Red Holstein



There are over 40 different types of Dairy cattle which are bred to produce large quantities of milk. Dairy cow herds around the world can range from a dozen to 15,000. To maintain high milk production, a dairy cow must be bred and produce calves. Female calves (heifers) with dairy breeding may be kept as a replacement cow for the dairy herd. If the replacement cow turns out to milk below standard she will go to market. Male calves will either be used as a breeding bull or sent to market for sale. Newborn calves are removed from their mothers quickly, usually in 3 days, because the mother/calf bond increases over time. 



Holstein cattle are a type of dairy cow which is know for the highest production of milk in the world. Originating in Europe, the Dutch breeders bred and oversaw the development of the breed with the aim of obtaining animals which would make best use of grass, the area's most abundant resource. The result was an efficient, high-producing black-and-white dairy cow. It is black and white due to artificial selection by the breeders. You can also find this breed in a brown and white called Red Holsteins and no these are not chocolate milk cows. 

Beef cattle are raised for meat production and are bred to produce high marbled beef. Angus cattle are an example of a high yielding beef animal. They are naturally polled (do not have horns) and are either solid red or black. Have you ever heard of the "Angus Burger" at McDonald's? Well began testing this beef in a number of there restaurants in 2006 and the customer response to the burgers was positive, remaining on the market today. 

Black Angus Cattle

There are also some unrecognized breeds that not to many people know about. Lowline cattle are a small, polled beef breed that derived from the Angus breed. They are small without having a specific dwarfing gene and are used as pets and showing for young children. The cattle are selected these genetically small characteristics being roughly 100cm in height and weighing up to 1300lbs. 


A full grown Lowline cow and her calf


I hope you enjoyed learning about a few of the many breeds and their uses in our world. 

Check back in tomorrow!

~Carling

History We Don't Learn In School

How many High School students can add “Professional Gate Opener” to their resume – this may not sound like a step in moving up the ladder, but it really is. I have been given the opportunity to learn to care for animals, grow feed, and be a part of feeding the world. Growing up as a Professional Gate Opener was an opportunity to learn in the tractor with my father and grandfather, we talked about livestock, birthing, feeding, current events, school, and best of all the history of our family farm . . .

Click on the "In the Beginning" tab on the top to learn about my farm history and the story of my Great Grandpa Albert's journey into the farming business! 



The A.Matejka and Sons Hereford bulls!



"...My Grandpa Antone (known as Bill) was born December 23,1927 in the shack. Grandpa quoted 'I can’t remember who helped with my birth. It was cold outside when the water broke, I skated out'..."

What did the farmer call the cow that would not give him any milk ? 
An udder failure !

Sometimes we need a inspirational uplifting saying or some words to change a perspective. Check out my "This and That" tab to read some quotes that I love and hopefully you will too! Feel free to comment or add your own! :)

Check out tomorrow to read my farm history from its origin in 1919!

~Carling

Surprise - The Truth About Beef

Once upon a time their was a myth made up that beef was bad for you. That within the depth of the meat lies heart attacks, strokes, and cancers just waiting to attack your poor innocent body. One day scientists discovered that beef is healthy and nutritious for you. SURPRISE!

 Beef can provide you with a number of vitamins essential to your health. The most prevalent vitamins found in beef are B vitamins. B vitamins are known to help maintain your metabolism, immune system and blood glucose levels, form healthy red blood cells and hemoglobin and combat fatigue, diarrhea, constipation, memory loss and anemia.

A 4-ounce cut of beef provides almost 50 percent of your daily recommended value of B12 and provides just over 25 percent of your daily recommended value of B6. You also will find niacin and riboflavin.

Zinc is also a very high nutrient found in beef. It helps maintain your immune system and it also helps form protein and DNA within your body, heal wounds and sustain your senses of smell and taste. A 4-ounce steak provides you with 40 percent of your daily zinc intake.

Right around 40 percent of your daily recommended value of selenium can be found in a 4-ounce cut of beef. This mineral is a key component to selenoproteins, which act like antioxidants in the body and prevent free radicals from damaging healthy cells.

Beef is very rich in Iron, a 4-ounce steak providing you with 25 percent of your daily intake. Iron helps build the proteins and enzymes needed to maintain your overall health, while facilitating the transport of oxygen and regulation of cell growth. It's also known to combat fatigue, poor concentration and anemia.

I don't know how people can believe that beef is unhealthy for your body. Look at all the minerals and vitamins that it can provide you, each helping your body in a different way.
Other than the four essential minerals in beef there are other great ways it helps our body!

•  Studies indicate, that if our ancestors didn't eat red meat, such as beef, our brains would be 1/4 the size they presently are! The proteins and fats in red meats are the reasons for our rapid growth and intelligence!
• Beef is rich in linoleic and palmiotelic acids, which have strong anticancer effects and fight viruses and other pathogens.
• Beef can also help PREVENT wrinkles!It is an excellent source of Coenzyme Q10, which has been shown to help reduce the formation of wrinkles. 

Here's some quick tips on how to select and store you healthy beef!

•  Always examine the sell-by date on the label and choose the beef with the latest date. The muscle portion of the meat should be a red or purplish color and not brown, which is a signal that the meat has been excessively exposed to oxygen and is spoiled.
• The leanest cuts of beef are taken from the back leg bone, called the round bone.  These cuts are the leanest (most muscular) because the cow uses its back legs as its primary means of movement.
• Since beef is highly perishable, it should always be kept at cold temperatures, either refrigerated or frozen. Refrigerate the beef in the original store packaging, if it is still intact and secure, as this will reduce the amount of handling involved.
• Ground beef will keep for about one to two days, steaks for two to three days, and roasts for three to four days in the refrigerator.
• If you have more beef than you can use within this period of time, you can freeze it in a cold temperature freezer.



The different cuts of beef.

 For some healthy cooking ideas for your beef here's a link to a "Belly Bites" website I found.

http://www.bellybytes.com/recipe/beef/ 

Hope to hear back from you! Check in tomorrow!

~Carling

Artwork

 I have always been interested in artwork and drawing for as long as I can remember. Whether it was tracing, coloring in the lines, or drawing stick cows I always enjoyed it. I try to focus my artwork on the agricultural genre because I guess that my muse (Look at me just using the artist terms). I think a picture truly is a thousand words and a drawing adds a personal aspect to the creation. My dream with my art, I think, is one of my largest goals in my life. I want to make people feel an emotion when they see my work. Whether its to cry, laugh, or smile. That would be my biggest accomplishment.

Each drawing has a bit of a story behind it, not to much; but a bit. I'm kind of a perfectionist so can be quite a temperamental drawer at times. When things don't go right I get really frustrated and take my anger out on the pencils, erasers, or anything in arms length that can be thrown.

Agricultural Artwork!

 

This is a contour line drawing which means you can only use lines and no shading. This isn't my favorite picture and if you can't tell what it is its a fence post!



      

This picture is a reflections drawing. I
incorporated the reflection into the eye
of the baby trying to keep it agricultural
by having the baby calf.



<>

My Grandma stole this picture from me so its

not the best quality. This picture I took myself,

its right in front of my house. I like how its

only really the shadows of the cattle casted

behind the tree and they aren't the main focus.





 

Other Artwork!





 

The drawing is my beautiful sister and the other is my one

and only painting! Its pop art, and actually neither of these really  have a story behind it!

 

Well this is quite the picture...

This is my friend, she really is a lot prettier

than this picture makes her seem. I drew
this because I thought this was like the best
picture ever; but if you know who this is

don't tell her its on here, she might kill me.



This is my most recent one. Its supposed to

reflect the media influences that pressure girls

in society to look and act a certain way.

This is a multi media grid drawing. You have to use 5 or more different types
of media to complete the picture. I used watercolor pencils, charcoal, graphite,
pencil crayons, and pastels. This is a picture of me when I was just a lad playing in the
dryer.

Unfinished Artwork!

A girl hiding behind a mask.

My red Angus heifer!

That's all for today! Don't forget to check back in tomorrow! :)

-Carling