Former

Content by Nathan Parker

The basic equipment for at-home meat processing

Slaughtering livestock and breaking up carcasses at home require an array of specialized equipment, from knives and saws to scabbards and protective gloves. Here's a look at the basic equipment.

Nathan Parker | Dec 2024 | OSU Extension Catalog

Small scale meat farming: growing, finishing, processing

This collection contains publications and information on selecting, purchasing, and preparing a meat animal for home slaughter. It includes resources for beef, goat meat, lamb, pork, poultry, and rabbit.

Juliana Ranches, Nathan Parker, Shelby Filley | May 2020 | Collection

Oregon State University Extension Service

Care and Management of New Feeder Pigs

Gene Pirelli, Dale W. Weber, Scott Duggan, Melissa Fery and Nathan Parker

EM 9271

You can keep your pigs healthy and gaining weight by following some key recommendations. In this publication you'll learn about housing, feeding, and health considerations when raising feeder pigs, both for a traditional system and a pasture or free-range system. You'll also learn about hazelnuts in swine rations and using hovers in a swine operation.

View now

© 2019 Oregon State University. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers educational programs, activities, and materials without discrimination on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.)

Accessibility: This publication will be made available in an accessible alternative format upon request. Please contact [email protected] or 541-737-3311.