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For small livestock there are corresponding conversions. Depending on the quality of the Alp or Alm a full Stoß may require between 1/2 ha and 2 ha. The Stoß is divided into feet or Füße. A full Stoß is the pasture required by a cow, and equals 4 Füße. Bulls, calves, etc., are a fraction of that, e.g. a one-year old bull needs 2 Füße.
Horses, donkeys, deer, buffalo, llamas, alpacas, guanacos and vicunas are farmed for meat in various regions. Some desirable traits of animals raised for meat include fecundity, hardiness, fast growth rate, ease of management and high food conversion efficiency.
[36] [37] When looking at meat only, ruminants consume an average of 2.8 kg of human edible feed per kg of meat produced, while monogastrics need 3.2 kg. [36] [37] Finally, when accounting for the protein content of the feed, ruminant need an average of 0.6 kg of edible plant protein to produce 1 kg of animal protein while monogastric need 2 kg.
[18] [1] The horse's pulling power is limited, but still considerable in relation to its size and weight. [19] These horses are also used to work cattle and guard sheep herds. [8] They are also slaughtered for their meat, [4] [8] a purpose that mainly concerns the massive type of the breed, [10] as the meat yield of Adais is generally low. [11]
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Effectively, the regulation assigns animal unit equivalents of 1 for a cow (either by herself or with an unweaned calf), 0.7 for a yearling of the genus Bos, 1.5 for a bull, 1.25 for a horse, 0.2 for a sheep, 0.2 for a llama, and 0.1 for an alpaca. [2]
Horses are considered livestock in the United States. [2] The USDA classifies pork, veal, beef, and lamb ( mutton ) as livestock, and all livestock as red meat . Poultry and fish are not included in the category. [ 3 ]
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.