The commitment of food production and distribution businesses to act responsibly and contribute positively to society, including environmental sustainability, social equity, and ethical behavior. For example, demonstrating food product corporate citizenship through initiatives that support community well-being and environmental protection.
The efforts and strategies to minimize waste in food production and distribution, including recycling, repurposing, and reducing excess packaging. For example, implementing food product waste reduction initiatives to enhance efficiency and reduce environmental impact.
The study of microorganisms in dairy production, including their role in fermentation, spoilage, and food safety. For example, researching dairy microbiology to develop new fermentation techniques and improve product safety.
The practices used to manage the remains of harvested crops, including plowing, mulching, and composting, to improve soil health and reduce pests. For example, using crop residue management techniques to recycle nutrients and enhance soil fertility.
A method of cooking beef using slow, indirect heat and smoke, often with a flavorful sauce. For example, producing beef cuts for barbecue and smoked meat products.
Farms that allow visitors to pick their own fruits, vegetables, and other produce, providing a hands-on agricultural experience. For example, operating a U-pick farm to offer fresh produce and attract visitors.
A primal cut of beef obtained from the back, known for its tenderness and flavor. Sirloin cuts include top sirloin and bottom sirloin. For instance, producing top sirloin steaks for grilling and roasting.
The practice of maintaining detailed health and management records for each calf. Recordkeeping helps track vaccinations, treatments, and growth. For instance, using software to manage the health records of calves and monitor their development.
The lining of the stomach of ruminant animals, known for its chewy texture and mild flavor. Tripe is used in various traditional dishes. For example, processing beef tripe for use in soups and stews.
A group of diseases affecting the respiratory system of calves, often caused by viruses, bacteria, or environmental factors. Respiratory diseases can impact growth and productivity. For example, vaccinating calves against respiratory pathogens to prevent outbreaks.