Course

31090310 Sustainable Agriculture: Meat Animal Production
Course Information
Description
Introduces farm practices through on-farm sessions. Livestock terminology, selection, reproduction, nutrition, management, marketing, and species characteristics of meat animals. Investigate basic animal husbandry: feeds, rations, rotational grazing, pasture management.
Total Credits
3
Course Competencies (Course Outcomes)
  1. Define your land ethic
    Assessment Strategies
    Written Product
    Criteria
    Use Aldo Leopold’s vision for land ethic
    Demonstrate the connection to your animal management practices
    Develop your land ethic in connection with the principles of sustainable agriculture
    Explain how you demonstrate your land ethic in your animal management practices
    Illustrate the role of social responsibility in your land ethic

  2. Assess livestock environment including housing, facilities and waste handling
    Assessment Strategies
    Written Product
    Criteria
    Identify the housing environment requirements of the livestock operation
    Describe adequate facilities for the livestock operation
    Outline an appropriate waste handling system for the livestock operation
    Determine the cost/benefit ratio of the environmental system

  3. Evaluate the livestock feeding program
    Assessment Strategies
    Written Product
    Criteria
    Describe different feeds available
    Examine the method and timeliness of feed and water presentation
    Examine the feeding environment for lighting, ventilation, cleanliness and other factors that may affect feed and water intake
    Evaluate the economic returns of the feeding program

  4. Develop a livestock marketing plan
    Assessment Strategies
    Written Product
    Criteria
    Identify the parts of a marketing plan
    Determine cost of production
    Review pricing methods
    Establish a pricing system that provides a reasonable return on investment
    Describe product merchandising options
    Explore opportunities for niche, value added, non-traditional and ethnic markets

  5. Identify characteristics of meat animal production
    Assessment Strategies
    Written Product
    Criteria
    Relate animal knowledge to breeds and production type (heritage breeds, grass fed, grass finish, corn fed, etc.)
    Correlate animal anatomy to primal and sub-primal groupings
    Determine factors influence fat and muscle quality
    Identify animal characteristics related to meat grades (prime, choice, etc.)
    Explore the influence of market timing and seasonality on animal production

  6. Develop a soil health restoration cropping system
    Assessment Strategies
    Written Product
    Criteria
    Define soil health
    Identify key soil characteristics related to soil health
    Examine soil characteristics
    Identify methods of soil degradation
    Differentiate between nutrient cycles and flows
    Explore farming practices that restore soil health
    Identify characteristics of ecological soil management system
    Describe the relationship between soil health, plant health, and pests
    Create a soil health restoration management plan including use of management, cover crops, crop rotations, nutrient and pest management, and soil conditioning additives

  7. K1: Meat Grading (COMP 5)

  8. K2: Conversions; calculate margins

  9. K8: Carcass knowledge: grass-fed (100% pastured) vs. grass-finished (fed corn & pasture) and heritage breeds (COMP 5)

  10. K9: Animal knowledge: primals, sub-primals, breeds, production type (COMP 5)

  11. K11: Industry Terminology

  12. K12: Fat, muscle quality (COMP 5)

  13. K13: Ethnic markets (COMP 4)

  14. K14: Market timing; seasonality (COMP 5)

  15. K15: USDA Certifications

  16. K16: Social responsibility (COMP 1)

  17. K20: Basic animal husbandry: feeds, rations, rotational grazing, pasture management

This Outline is under development.