Improving animal handling starts with better training and real-world experience, according to livestock safety expert Ruth Woiwode.
At the Beef & Greet brought to you by Moly Manufacturing, she shared how peer-to-peer learning is helping producers reduce risk and make smarter decisions in the chute.
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The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
“It’s been a very interesting year!”
“This is an important single piece of legislation that really highlights exactly what’s needed from Congress to combat this threat.”
