Mark Heitstuman, Extension Educator Washington State University July 17, 2007 LAMB 300: PRODUCING HIGH QUALITY, WHOLESOME LAMB AT THE FARM, PACKER AND.

Mark Heitstuman, Extension EducatorWashington State UniversityJuly 17, 2007

LAMB 300: PRODUCING HIGH QUALITY, WHOLESOME LAMB AT THE FARM,

PACKER AND RETAIL LEVELS

BACKGROUND:Sheep producers and processors need to be able to evaluate the physical and economic traits necessary to produce a wholesome, quality product that meets the demands of the consumer, yet provides a positive return on investment in the marketplace.

Participants studied all aspects of evaluating, processing and marketing lamb and lamb products.

LAMB 300 OBJECTIVES:

• Evaluate the factors that influence the price received for lambs and lamb products at the marketplace.

• Study the environmental, genetic, nutritional and management factors that contribute to muscle quality.

LAMB 300 OBJECTIVES:

• Increase the understanding of the production chain from farm to table.

• Participants will be able to make informed decisions to improve the overall profitability of their sheep operations.

PARTICIPANTS:

• 27 individuals from 6 states participated in the 3-day program held in October 2006 in Pullman.

• Represented the commercial, purebred, club lamb producers; and the processing and wholesale/retail sectors.

TOPICS AND ACTIVITIES:

Day 1-

• Presentations on lamb evaluation, grid pricing and food safety.

• In teams of 4, participants evaluate and purchase 8 lambs at a “live” auction.

• Lambs are ultrasounded and harvested.

• Round Table discussion on marketing.

TOPICS AND ACTIVITIES:

Day 2-• Discussion of lamb carcass

grading, quality assurance and sensory evaluation.

• Data collected by each team, lambs processed into subprimal cuts.

• Value-added products produced from low-value cuts.

• Each team participates in sheep industry “quiz bowl”.

TOPICS AND ACTIVITIES:

Day 3• Presentations on quality and palatability, direct and

ethnic marketing, and the National Animal ID Program.• Economic analysis of the 8 lambs purchased by the

team members.

SHEEP EXTRAVAGANZA:

• A youth and adult Sheep Extravaganza, focusing on the production and showing of market lambs, and the management of pastures, was attended by an additional 45 participants on the final day of the Program.

LAMB 300 RESULTS:

• An economic analysis of each lamb was computed based on the purchase price, retail yield and value of the retail product.

LAMB 300 RESULTS:

Lamb 300 Carcass Data and Breakeven Price Summary Report

LAMB 300 RESULTS:

• A pre and post survey was completed by program participants.

• 93% of the participants indicated that the Lamb 300 Program would have a positive economic impact on their operations.

LAMB 300 RESULTS:

• Marketing of lamb products

• Live animal and carcass evaluation

• Fabrication and processing of lamb

• Food safety and quality assurance

Participants reported that they gained knowledge in the following areas:

LAMB 300 RESULTS:

Quote from participant…

“The information that you provided us will help improve the carcass quality of our lambs, resulting in increased dollars for our operation. We have become more knowledgeable about our product.”

Participants reported that they gained knowledge in the following areas:

FUTURE PLANS:

• A Beef 300 Program is scheduled for October 2007, with Swine 300 and Lamb and Goat 300 programs set for 2008 and 2009.

• A NW Livestock Judging and Show Management School is scheduled for June 2008.

FUTURE PLANS:

• A diverse group of County Extension, Animal Science Extension Specialists and other faculty have submitted a proposal to fund a “Meat Animal Production Quality and Safety” team within the WSU CAHNRS.

WSU LAMB 300 TEAM MEMBERS:

• Dr. Jan Busboom, WSU Ext. Meats Specialist• Sarah Smith, WSU Ext. Grant-Adams County• Janet Schmidt, WSU Ext. Whitman County • Jean Smith, WSU Ext. Benton-Franklin County• Dr. J. Shannon Neibergs, WSU Ext. Livestock

Economist• Dr. Jason Mann, WSU Ext. Meats Specialist

Special thanks to Dr. Paul Kuber, The Ohio State University

THANKS!Mark HeitstumanWSU Asotin County Extension

Phone: (509) 243-2009

E-mail: [email protected]