The carbon component of soil organic matter, which is important for soil fertility, structure, and carbon sequestration. Soil organic carbon helps improve soil health and mitigate climate change. For example, increasing soil organic carbon through conservation practices such as cover cropping, reduced tillage, and organic matter addition to support productive and resilient farming systems.
A cut of beef obtained from the tenderloin, known for its exceptional tenderness and mild flavor. Filet mignon is a high-end steak often served in fine dining. For example, producing filet mignon for upscale restaurants and special occasions.
The documentation and communication of sustainability practices and performance in food production and distribution, including environmental, social, and economic aspects. For example, creating food product sustainability reports to demonstrate commitment to responsible practices and engage stakeholders.
A method of tagging livestock using electronic devices such as RFID (radio-frequency identification) tags. EID allows for automated data collection and tracking. For instance, using EID tags to monitor cattle movements and health status.
The evaluation of livestock based on specific traits such as growth rate, feed efficiency, and milk production. Performance testing helps identify superior animals for breeding. For example, conducting performance tests to select high-performing bulls for artificial insemination.
The measurement of the fat layer over the back, usually at the 12th rib. Back fat thickness is used to assess fat cover and carcass quality. For instance, monitoring back fat thickness in pigs to ensure optimal meat quality and processing efficiency.
The process of developing and implementing a strategic plan for farm operations, including goals, resources, and financial projections. For example, creating a farm business plan to guide decision-making and achieve long-term success.
The spinal cord of cattle, often used in traditional dishes and for making pet food. For example, producing beef spinal cord for culinary and industrial purposes.
The process of determining the amount of usable meat from a carcass, based on factors such as fat thickness, ribeye area, and carcass weight. Yield grades range from 1 (highest yield) to 5 (lowest yield). For instance, calculating yield grades to optimize meat production and processing.
The practice of removing a portion of an animal’s tail, often for hygiene or health reasons. Tail docking is controversial and subject to regulation in some areas. For instance, docking the tails of lambs to prevent flystrike.