Our website is under construction! If you are having trouble accessing for finding information, call 402-987-2140 and ask for Tammy!
Do your herd and your bank account a favor by testing your hay! Contact your local Extension office to borrow a hay probe: https://beef.unl.edu/beefwatch/do-your-herd-and-your-bank-account-favor-test-your-hay.
- Leftover pumpkins can be salvaged as a feed resource for cattle. A win-win for pumpkin growers and cattle producers! Read more at https://newsroom.unl.edu/announce/beef/4452/25555 or watch the video: https://www.youtube.com/watch?v=d-zkRL-a4AA.
Researchers at the University of Nebraska are exploring strategies to reduce enteric methane production while maintaining cattle productivity and animal welfare. Learn more at https://beef.unl.edu/news/understanding-and-mitigating-methane-emissions-cattle/.
Food Safety
Thanksgiving Central
Preparing a Thanksgiving meal can be overwhelming. Check out all our resources to help get ready for Thanksgiving with food preparation and food safety tips. https://food.unl.edu/article/thanksgiving-central #UNLFoodSafety
Plan for the Thaw
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days. https://go.unl.edu/turkey-time https://go.unl.edu/turkeythawing #UNLFoodSafety
Don't Give Your Turkey A Bath!
Washing raw turkey or chicken doesn’t remove bacteria like Salmonella or Campylobacter—instead, it spreads them around your kitchen. 🦠 Skip the rinse and go straight from the wrapper to cooking. Heat is the only way to kill harmful bacteria—cook to a safe internal temperature! https://go.unl.edu/turkey-time #UNLFoodSafety
Plan para Descongelar
El USDA recomienda descongelar el pavo en la nevera. Este es el método más seguro porque el pavo se descongelará a una temperatura constante y segura. Este método toma tiempo, por lo que debes calcular un día por cada 4 a 5 libras de peso. Si tu pavo pesa 16 libras, tomará aproximadamente cuatro días para descongelarse. Una vez descongelado, el pavo se puede mantener seguro por otros dos días. https://go.unl.edu/turkey-time
https://go.unl.edu/turkeythawing #UNLFoodSafety
Haskell Happenings
Haskell Happenings Newsletter
Stay up to date with what's happening at the Haskell Ag Lab by subscribing to our e-newsletter!
Find our latest edition here: https://hal.unl.edu/haskell-happenings-newsletter/
