Australia with just 75 million sheep in 2022 China's sheep population increased to
194 million accounting for nearly 50 15% of the global sheep population so how did they achieve
this China dedicated an estimated 200 million hectares solely to sheep farming primarily in
the western Northwestern and in a Mongolia regions China's Mega sheep farms have over arfeen
10,000 sheep also use technological advancements like electronic identification to track sheep's
feed intake and health status maximizing meat production interestingly this system is not
unique to China farms in Victoria Australia have also adopted this technology since 2017 in 2019
China's mutton and sheep products consumption reach 5.2 million tons surpassing its domestic
production of 4.8 million tons 97% of this Gap was filled by Imports of mutton from Australia and New
Zealand one of the most common sheep breeds found in Chinese sheep farms are who sheep which account
for approximately 70% of China's total sheep population then we have the dopa and Marino
sheep these breeds primarily found in Australia are also gaining popularity in China because of
their high quality meat and wool production at the core of any sheep farm yous are typically selected
for their fertility and ability to deliver healthy Lambs meatu are bred at 7 months old while wool U
are at 12 months old large sheep farms in China can house up to 100,000 new Rams typically reach
sexual maturity at 8 to 9 months of age and can serve 40 to 50 use per breeding season to
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maintain their health and vigor Rams are often kept separate from the use and provided with
regular exercise opportunities in China use are often inseminated artificially every 8 months or
so this approach contrasts with countries like a Australia where sheep are typically bred naturally
just once a year the gestation period for use is approximately 146 to 150 days during this time use
require careful monitoring and adequate nutrition to ensure the health of both the mother and the
developing Lambs within a day after birth Lambs require colostrum a nutrient Rich s substance
produced by the used memory glands this milk provides the antibodies Lambs need to f off
infections and build a strong immune system for the first 10 days after birth Lambs continue to
rely on their mother's milk for nourishment as Lambs mature they gradually transition to solid
feed which typically begins between 11 and 20 days of age weaning typically occurs between 80 and 90
days the housing environment plays a critical role in the health and well-being of the sheep in China
they keep about 1,700 sheep per acre which is more crowded than in Australia outside of grazing time
on pastures sheep require a sheltered environment to protect them from the harsh weather conditions
Farmers clean the barn daily and do a deep clean monthly to ensure ventilation and sanitation of
the environment manure automatic cleaner is used in big farms to save cost feeders and troughs are
strategically placed within sheep housing areas so sheep can easily eat whenever they want in
recent years years farms in the Northwestern region of China have started using automated
feeders to increase the productivity of the Farms these machines can mix the feed according to the
farmers's order plus they can be programmed to deliver feed at specific times of the day
eliminating the need for manual feeding and reducing labor costs Chinese sheep Farmers
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have developed Specialized Care practices tailored to the specific needs of wool and meat sheep wool
sheep require regular bathing to maintain the cleanliness and health of their fleece bathing
frequency varies depending on the season with two to three baths per month during the summer and
one month per month during the winter same as how it's done in the west the ideal time for shearing
W sheep in China is the in the spring when the weather is warm and dry minimizing the risk of
chills and stress for the animals sheep give the best wool in just 5 to 7 years after that
they will be slaughtered for meat consumption meat sheep raised primarily for their meat production
require a different set of care practices focused on maximizing growth and ensuring meat quality
mature Rams and cold use are typically raised separately from wool sheep in order to prevent
crossbreeding in the 2 months leading up to slaughter meat sheep are provided with
a specialized high energy diet to promote rapid weight gain and improve meat quality
regular Veterinary checkups parasite control and vaccination programs are
carried out three times a year recently big farms in China also built dedicated
quarantine areas treatment areas and slaughter houses to ensure biocurity and Humane handling
practices the Journey of w begins with the shearing process skilled sharers use
specialized equipment either electric shearing machines or traditional handheld shears to care
Carey remove the fleece once sha the raw wo undergo a thorough washing process known as
scouring this stage aims to eliminate dirt grease and other impurities that may have accumulated
on the fleece during the Sheep's grazing and living environment after scouring the clean
wo is sorted based on its quality and fiber characteristics in a process called carding
the next step in the wool processing journey is spinning to make yarn first the fibers are
drawn out aligned and then Twisted together to form a strong pliable yarn while natur wo
colors like white black and brown are often prized for their versatility dying can bring
in more color options for customers once spun into Yar the wool is carefully wound
onto bobbin or spools ensuring that the threads are evenly distributed and free of
Tangles sheep are typically harvested for meat when they reach approximately 1 year
of age a point at which they have lost their milk teeth first the Sheep are transported to
a slaughterhouse upon arrival they undergo a brief period of rest and are provid provided
with a light meal in order to reduce stress levels subsequently the animals are rendered unconscious
through a Humane stunning process which can involve the same methods for cattle such as
captive bolt stunning or electric stunning following the stunning the Sheep are blooded
immediately the carcass is then prepared for further processing through the removal
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of internal organs including the heart lung liver and intestines then carcasses are stored in a huge
cold room on site before cutting the final stage involves carcass cutting where the meat is divided
into various Cuts based on consumer preferences and culinary applications the processed meat
is then subjected to rigorous inspection and quality control measures before being packaged
and distributed for [Music] consumption sheep milk while less known than cow's milk holds a
special place in southern China particularly in the who sheep breed rearing regions sheep reach
their Peak milk production between the ages of 2 and 5 during which they can yield approximately 2
to 3 l of milk per day modern Dairy farming in China has used a automated milking systems to
streamline the milking process these sophisticated machines can efficiently milk up to 100 animals
in a single session with each milking session taking around 5 minutes the frequency of milking
is typically two times per day in order to ensure optimal milk yield and maintain the health of the
use sheet milk production often goes hand inhand with goat milk production as many farms raise both
types of animals once harvested sheep milk is often sold fresh locally or made into flavorful
cheeses and tangy probiotic Rich yogurt among the esteemed sheep milk brands in China schwang sheep
milk standout for the finest who sheep milk products coming from its 34,000 sheep raised
on [Music] pasture in the United States meat doesn't just simply go from Farm to processing
plant and to your plant so how complicated is this process really and what happens to male
Dairy cares that can't produce milk today we'll visit four unique livestock Industries in the US
to answer these questions [Music] questions the Journey of a delicious steak begins at a cow CF
Ranch where mother cows give birth then farmers raise their babies and wean them on pastures
once they reach about 750 typically at 7 months of age they will be sold to the background Ranch and
stay there for about 3 to 4 months then the feed lot ranchers will by them through auctions these
auctions are large scale and take place every week cattle are tagged for easy identification and Leed
into pens until it's their turn to be sold when it's time they are LED into the auction ring it
is actually a large scale so buyers can easily see the cattle information and its weights right from
their seats the auctioneer leads this auction with a very fast chant to encourage buyers to
compete sometimes leading them to bid higher than planned each cow is typically sold for around $90
and sales can reach millions of dollars on a normal day feed lot is the final stage of the
cattle farming chain so it's pretty large scale Texas is the leading State accounting for 14% of
the total us cattle inventory as of January anuary 2024 here the beef cows are fed on a
ration of grain and protein supplements for every 6 lb of Feed the cow will gain 1 lb and every day
they gain at least 2.5 lb this diet also promotes great marbling resulting in carcasses that meet
the three quality grades of the US Department of Agriculture once the cows reach about 1,000
300 lb they're ready for Slaughter at the Meat Packers stressed cows produce tougher meat so
the staff try to avoid slipping and falling when offloading them to the resting pens where they
relax for a few hours then they will go through these shoot systems with high solid sides to keep
them from being agitated workers use a captive bolt gun to render them unconscious immediately
before feeling any pain it doesn't leave any marks on the cow's head but leaves some natural
nerve reflexes after that they are then quickly skinned eviscerated and cleaned under High Press
warm water to remove dirt that is invisible to the naked eye each carcass will be tagged for
easy tracking employees will then take them to a 95° f cold room to cool them down before
inspection and Gra raing these carcasses have been stamped with the US Department of agriculture's
certified Angus beef grade 3 blue stamp now they will be moved to The Cutting area each
order has different specs and these workers are separating the muscle from the bone and
the fat from the lean although the plants are now larger and have more Machinery than in the past
labor is still essential after cutting the meat gets vacuum sealed in a special machine to stay
fresh for up to 3 months next workers check each box of meat and put labels on them these labels
show the processing date weight and what kind of meat it is to avoid damaging the packages
during shipping special lifts move the boxes to a cold Warehouse instead of being carried by work
workers the USA is number two in the world for cow milk right behind India jerseys and holins
are the most common dairy breeds here because they can give up to 15 Gallons a day 2-year-old dairy
cows will start making milk after they give birth to a calf they only have to spend about 10 minutes
on this milking machine through three times a day on some Farms like this one in Washington each cow
gives 10 gallons daily freshly harvested milk is pumped into a large chilling tank to cool down so
bacteria don't multiply rapidly before the milk leaves the farm and again at the factory it gets
some special tests for temperature bacteria and antibiotics once approved it will first
be separated in a centrifuge to produce a variety of choices such as whole milk semis
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skimmed or skimmed milk homogenization is the next step where fat particles are broken down
so they won't Clump together as cream like on top of raw milk then comes pasteurization which
involves Heating and rapidly cooling the milk to kill all harmful bacteria all milk contains
are also sterilized to protect the milk from contamination light and oxygen while female
dairy cows are raised for 8 to 14 years for milk male Dairy Cales are like byproducts in the US
they are separated from their mothers shortly after birth and put in small cages called the
crates this is done to keep the Cal's muscles weak resulting in more tender meat loved by many after
a few months they will be sold to slaughter house young this is a cruel way to farm cows so nine
states have banned it then what about the fate of old female dairy cows they will be sent to a
stress-free retirement Farm to be fed on pastures for at least a year which allows them to recover
muscle and body fat retired dairy cows graze on grass two to three times more throughout their
lifetime so their meat has a rich distinct beefy flavor perfect for dry aging this process involves
storing the meat in a controlled environment for 28 days or more during this time enzymes naturally
break down the meat making it more tender and flavorful the second product you can get from
dairy cows is ground beef first bone less clean beef cuts will be preg grinded in a coarse grinder
to make thick minced beef strands then different types of meat will be mixed and reground multiple
times next they will go into a machine to be formed into the desired shape and finally packaged
for [Music] sale marked by their distinct flavors lamb and goat meat is a relatively minor product
in most us food stores Texas and California raise most of these animals the main method of farming
goats and sheep here is rotational grazing because it can keep the land healthy and provide them with
enough nutrients Spanish goat and rambula sheep are the two most common breeds in the US once the
Sheep reach around 115 lb and the goats reach around 70 lb they are taken to the processing
plant unlike pigs or cattle sheep and goats follow each other easily on a non-slip floor
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to the resting area if they're chewing like this you know they are definitely relaxed electrical
stunning is the most common method used to stop their heart and brain so they don't feel pain
when being slaughtered right after that at least once a week a audit will come to make sure this
stunning system works well following stunning the carcass is prepared for Pelt removal and
evisceration procedure with special techniques to make sure the meat is contamination free then
they will be washed with attic Acid found in vinegar for food safety reasons sophisticated
cameras will grade the carcass so the staff will know where to sort it in the chiller after chill
chilling the carcasses are cut into Primal cuts which are then further processed into smaller
portions finally the packaged meat is then boxed and shipped to grocery stores and restaurants
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