On butchering a ram. Keep everything clean. We don't even have a problem with venison from a buck in rut. BUT we wear gloves when we are working around the scent area. Change gloves, don't touch the meat with any of the secretions, change knives and wash hands frequently. Cleanliness is the key. If you use a commercial butcher, they want you coming back, so they keep hands and utensils clean. Rhonda ----- Original Message ----- From: "Elizabeth Willhite" <[EMAIL PROTECTED]> To: <blackbelly@lists.blackbellysheep.info> Sent: Monday, July 31, 2006 10:01 PM Subject: Re: [blackbelly] crossing AB with Dorper?
> Julian, > I am in SW Idaho near the Oregon Border. > > What is the common consensus here on finishing the Blackbellies off? > Anything special as far as feed? Timing? (as in 30 or 90 days a head > of time) We have one ram that will be a year in January so we were > thinking Novemberish he'll go to the butcher. Also, opinions on if > banding/castrating makes a difference in taste. Our ram that will be > ready to go isn't, as that is what the opinion of the people we got > the flock from. They said they didn't need to be. My husband was a bit > concerned the meat may be *off* like when deer are in rut. Too late > for him but our first lamb here was a ewe so we haven't made the > decision yet on what we will do in the future. > Elizabeth > _______________________________________________ > This message is from the blackbelly mailing list > Visit the list's homepage at %http://www.blackbellysheep.info > > > > -- > Internal Virus Database is out-of-date. > Checked by AVG Free Edition. > Version: 7.1.394 / Virus Database: 268.10.5/403 - Release Date: 7/28/2006 > > _______________________________________________ This message is from the blackbelly mailing list Visit the list's homepage at %http://www.blackbellysheep.info
