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Mark Your Calendars! September 11-13, 2015
Shepherd Workshops

Saturday and Sunday                   Registration not required

EAST EXHIBIT BUILDING
(Except as noted)

SATURDAY

FOUR PART SERIES – AMERICAN LAMB: FARM TO TABLE

PRESENTERS:
Jeff Sindelar, Extension Meat Specialist, University of Wisconsin-Madison Meat Science & Muscle Biology Lab
Robby Weyker, Manager, UW-Meat Science & Muscle Biology Lab
Cody Hiemke, Niman Ranch Lamb Program Manager & Past Director, American Lamb Board.
Jack Kaestner, Chef Instructor, Milwaukee Area Technical College

Participating
Culinary Arts Students – Milwaukee Area Technical College
Supported by a 2015 grant from the American Lamb Board
to the Wisconsin Sheep Breeders Cooperative

 

8:30 a.m. PART 1 - Carcass Cutting Demonstration.......................................... 90 minutes
Break
10:15 PART 2 – Value-Added Processing....................................................... 60 minutes
Break
11:30 PART 3 – Pricing Individual Retail Cuts From the Carcass.............45 Minutes
12:30 p.m. Lunch
1:00 PART 4 – Farm to Table: Cooking With the Chefs!

This is a four-part series designed for direct marketers, processors or anyone wanting to learn more about getting the best marketable yield from a lamb carcass. In Part 1, Jeff Sindelar and Robby Weyker will break down two to three carcasses. Some cuts will be standard, and some won’t! Learn the basic retail cuts, how to merchandise legs, break shoulders into grillable cuts and collect carcass data which we will use for Part 3 of this series.

In Part 2, Jeff Sindelar and Robby Weyker will focus on value-added or further processed options for lamb plus discuss ways to improve meat quality and consumer satisfaction through product enhancement. They will also cover sausage manufacturing approaches, including hands-on demonstrations.

In Part 3, Cody Hiemke will discuss the pricing of lamb cuts for direct marketers according to cost of processing and production. This will be the first public presentation of a “Cutout Calculator” and “Yield Tracker” that he has developed for the American Lamb Board.

Part 4 brings Chef Instructor Jack Kaestner to the stage, where he and culinary students from the Milwaukee Area Technical College will prepare recipes based on the lamb cut and processed during the morning sessions.

 

SATURDAY VETERINARY SESSIONS

Dr. J.L Goelz, DVM – Pipestone Veterinary Services, Pipestone, MN

10:00 a.m. Staying Out of Trouble – The Pitfalls of Late Pregnancy The last few weeks of a ewe’s pregnancy and into the hours before birth can be the most expensive time in the management year for a producer. Problems like ketosis, milk fever, ring womb, prolapse, difficult birth – all can send your bottom line into a tailspin. Learn how to stay of trouble with s common sense approach to late pregnancy.

2:00 p.m. Foot Facts – Keep ‘Em Standing! Lots of problems can keep your flock off its collective feet: Foot rot, laminitis, scald, dermatitis, orf (soremouth) or strawberry foot rot, poor hoof care, just to name a few of the debilitating diseases that can come calling. Learn how to avoid it with proper management and common sense when purchasing stock. Wisconsin Sheep & Wool Festival

SUNDAY

SUNDAY 9:00 a.m. - The Dollars & Cents of Shearing Management: It’s Your Money! Too many sheep producers don’t consider shearing to have any major role in flock management except to schedule the shearer, get the sheep inside and have lunch ready. But the reality is that a shepherd may be chalking up real losses because of poor decisions at shearing time. David Kier, Professional Shearer, Eleva, WI, will discuss how shearing affects a ewe’s metabolism and how bad timing can show up on your bottom line. Take a new look at the multiple management options for shearing and be prepared to challenge conventional wisdom!

10:00 A Fleece for Every Purpose WEST EXHIBIT BUILDING What kinds of wool breeds are good for sweaters? Which ones might be good for weaving? How about socks? In this eyes-and-hands-on workshop, you will be able to examine raw fleeces from different breeds and learn about how they might be used in finished projects. Not all wool breeds are alike and their unique qualities make them better suited for particular purposes than others. Fleece Show Coordinator Holin Kennen will guide you through the basics so that you can choose fleeces which suit your needs.

11:00 OPP Update: The Latest Research Ovine Progressive Pneumonia (OPP) is a chronic viral disease of sheep caused by a lentivirus, which is characterized by a long incubation period. In sheep, the virus primarily infects the udder and lungs, and infection results in reduced milk production, lighter weaning weights in lambs, greater death and culling rates of ewes, and increased replacement rates. New results from USDA researchers suggests that costly artificial rearing of lambs is not necessary to reduce the flock incidence of OPP, and a commercially available genetic test allows selection of animals with a reduced susceptibility to OPP. Learn the results of recent studies on genetic susceptibility and transmission of Ovine Progressive Pneumonia. Dave Thomas, Professor of Sheep Management & Genetics, University of Wisconsin-Madison.

1:00 - Shearing Workshop - INDOOR ARENA
This is a free workshop for producers or anyone interested in shearing
equipment, techniques, maintenance, breed differences, handpiece setup, comb selection, tension, shearing standing animals, hard-to-handle sheep and more! David Kier, Professional Shearer, Eleva, WI.

SUNDAY

NSIP WORKSHOP SERIES
Rusty Burgett, Program Director, National Sheep Improvement Program, Harlan, IA

LET’S GROW
Paid for in part by the American Sheep Industry and supported by
The Wisconsin Sheep Breeders Cooperative

9:00 a.m. National Sheep Improvement Program—An introduction to NSIP and how EBVs contribute to genetic progress in the US sheep industry Productivity improvement has been outlined as a key priority of the sheep industry through the ASI Let’s Grow initiative. This begins with selecting sheep with genetics that can advance the industry. In this section, we will discuss how NSIP is the genetic foundation for a profitable US sheep industry by explaining what estimated breeding values (EBVs) are and how they are calculated. We will how EBVs compare to other production information like raw data and ram tests.

10:00 NSIP in the Commercial Sheep Industry—How the entire industry can benefit from quantitative genetic selection The main goal of NSIP is to increase productivity and profitability to the entire US sheep flock. This only happens when the genetics for increased production from NSIP flocks enter the commercial sheep sector. Here, we will discuss how the commercial shepherd can benefit from EBVs and how to use the data when selecting your next breeding animals. The feature of this topic is how quantitative genetic selection will increase your bottom line.

11:00 NSIP producer panel—Question and answer session featuring local shepherds who are using NSIP Hesitant about joining NSIP? Need to ask how NSIP can improve your flock? Here, you can hear it straight from the producers who are using NSIP. This session is an open forum where any question about NSIP and genetic selection can be asked. Join us to hear from the people using NSIP every day.

12:00 p.m. Lunch

1:00 Nuts and Bolts of NSIP—Open forum about joining NSIP, data collection, data submission and interpreting data returned from NSIP At first, reaping the benefits of NSIP can be overwhelming. In this session, we will simplify every aspect of being in NSIP from how to join, how to collect and submit data and how to use the EBVs you receive in your selection process. A projector will be set up with the Pedigree Master software to demonstrate exactly how to use the program.

 

 

 
 
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