WSU Extension > Grant County > Livestock/Animal Science

Livestock/Animal Science

A student at the Washington State Shearing School is shearing a sheep with electric shears.
Washington State University animal sciences logo, with a sheep, cat, dog, horse, and cow outlines filled with abstract animal sciences art.
A herd of sheep all standing together facing the other way, except one sheep is looking straight at the camera. The sheep have a long coat and are waiting to be sheared, and their wool collected.

Area Extension Educator Sarah Smith specializes in animal sciences, including cattle, swine, sheep, and goat production. She supports the food and fiber product industry, sustainable management practices, marketing, irrigated and dryland pasture, quality assurance, and animal well-being. Sarah coordinates animal science programming for youth and adult producers, supports 4-H and FFA livestock educational programs, advises educational efforts with Grant County Cattlemen, Washington and Columbia Basin Sheep producers associations, Washington Pork producers associations, Adams and Grant County fairs, and 4-H/FFA livestock organizations. Impacts of the Grant/Adams Area animal science program include enhancing economic opportunities for agriculture enterprises while protecting Washington resources.

Two large Charolais cattle, standing in a green field, with trees, rolling mountains, and blue skies. Both are looking at the camera. One of the cows has their mouth open mid moo as the other stares blankly. In the background lays a brown cow, where you can only see its back.

Informational Videos

Low-Stress Cattle Handling Video – The video is a review of Washington State University Extension Low-Stress Cattle Handling training seminars featuring nationally recognized cattle handling expert and veterinarian Dr. Tom Noffsinger from Benkelman, Nebraska.  The video summarizes low-stress handling concepts and techniques and shows animated computer graphic illustrations, and live cattle handling videos highlighting these concepts and techniques.  The Spanish version of the video is also available.

A large all black hog stands in a field of tall green grass looks curiously to the left

From Pig to Porkchop – Whether you are a consumer considering purchasing a live pig to be butchered for your freezer or a pig producer wanting to sell animals to consumers for home use, there are many things to consider. Both the consumer and producer should educate themselves on what makes a good butcher hog, while having realistic expectations of types and amounts of retail meat cuts they will receive from a market ready butcher pig. The goal of the video and the supporting data in this document is to provide viewers with information on pork meat quality and quantity when purchasing or selling a pig directly for consumption. In the video three different types of market hogs are evaluated from live and through carcass fabrication. This was done to demonstrate measurements of meat quality impacting palatability, as well as factors influencing yield, or the pounds of meat one can expect from a butcher hog. Factsheet with supporting data.

A black and white pig with a pink nose, mid trot is being exhibited and judged at the Grant County fair. The exhibitor follows closely behind the pig, using a show stick to properly control the pig while showing.

Pig Handling & Training Techniques – Food animal performance and profitability, meat quality, individual safety, family dynamics, and consumer perspectives are all impacted by the way people work livestock on the farm, in transportation or at exhibition. Using proper pig handling and movement practices will not only contribute to good animal care and performance but will improve pig and human safety and public perception as youth prepare, transport, and exhibit pigs at fairs and shows. Proper pig handling will also improve youth and their family’s experience and success in raising a swine project for exhibition.

Quality Assurance

Youth for Quality Care of Animals (YQCA)

Annual Events

Taking place at Washington State Shearing School, a student uses an electric shearer to take off the wool on a sheep. A patch that has been sheared shows what is underneath the wool, revealing short, white hair.

Please contact Sarah Smith, 509-754-2011 Ext. 4363 or email smithsm@wsu.edu to sign up for future shearing schools.

Resources

  • WSU Extension Animal Agriculture Website – The WSU Extension Animal Ag Team provides research-based information to Washington livestock producers and natural resource managers to improve their economic status and quality of life while they create quality products in a sustainable manner.
  • Pork Informational Gateway – The Pork Information Gateway (PIG) is a FREE resource for the U.S. Pork Industry. The PIG library provides the industry with factsheets, how-to guides, references, and videos that cover all aspects of the pork industry including resources for small and beginning pig farmers and youth swine projects.
  • WSU Carcass Calculator (Excel) – The WSU Livestock Carcass Grade & Cutability Calculator is an excellent way for producers, niche marketers, butchers, livestock judges, meat evaluators, and youth to quickly determine the yield grade and cutability of beef, pork, or lamb carcasses. Just enter live or carcass data information. The tool is free to download and can be run on a smartphone or tablet.

Livestock Health Records

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Livestock Ownership Certificates

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