:Y got In a little practice at how to handle a show animal prior to the llenderson County Livestock Show this
a contestant in the annual event. {Courtesy Photo by Tom Wiley)
what Is hoped to be one of the top contenders in the llenderson County Livestock Show this week. The
iven a through going over prior to showtime. {Courtesy Photo by Tom Wiley)
OF TENDING to ready an animal for the Henderson County Livest~k Show, and FFA'ers at Malakoff
busy at work. (Courtesy Photo by Tom Wiley)
i
Irldustry sets
Survival
look at the cattle in-
ionally recognized
said during
Course held at
ity recently that
cattle business
will be flexibility;
an advance plan
to take advan-
the marketplace;
equity preser-
~2 through
economist said
on as it relates to
cow and calf will
ved.
n attend
school
duck hunters to
are learning the
wild animals and
quacks, grunts,
gobbles, honks,
must be just
to attract an
in a two-day
ately entitled,
sponsored by the
Institute of the
Depar-
University. The
sessions in-
calling sites and
JOE BAILEY Is leading his calf to the stall at a workday for FFA'ers at Malakoff
High School recently. The work day was held in preparation of the Henderson
County Livestock Show this weekend. {Courtesy photo by Tom Wiley)
The Malakoff News, Thursday. Apt_i! 23. t !..3A
"'% i ~ "
MALAKOFF KINDERGARTNERS had their chance to see some of the animals
County Livestock Show this weekend. Pictured above they got a close-up view of
Wiley )
that are being shown at the llenderson
a show rabbit. (Courtesy Photo by Tom
O
oat meat
A process called "hot boning" is tricity immediately after they have different cuts before sending it to the
being studied at Texas A&M University been slaughtered to keep the meat ten- grocery market."
that could make goat meat as tasty and der. Savell said that although he doesn't
as popular among meat-eating "Hot boning may also prove useful expect goat meat to become a staple in
Americans as a juicy T-bone steak, for increasing the aging process of the American diet just yet--"you
The research is an extension of recent meat," said Dr. Jeff Savell of Texas probably won't see it on any restaurant
studies at the university of electrical A&M's Department of Animal Science, menus around here"--the research in
stimulation in which goat carcasses are "perhaps someday making it feasible hot boning could be a forerunner to that
blasted with more than 500 volts of elec- for packing plants to package meat in in the beef industry.
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