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Three Sisters (agriculture) The Three Sisters (Spanish: tres hermanas) are the three main agricultural crops of various indigenous people of Central and North America: squash, maize ("corn"), and climbing beans (typically tepary beans or common beans). In a technique known as companion planting, the maize and beans are often planted together in ...
According to the United States Department of Agriculture (USDA), the average U.S. yield for corn was 177 bushels per acre, up 3.3 percent over 2020 and a record high, with 16 states posting state records in output, and Iowa reporting a record of 205 bushels of corn per acre. Overall production of corn in the U.S. was 15.1 billion bushels for 2021.
Field corn. Field corn, also known as cow corn, is a North American term for maize (Zea mays) grown for livestock fodder (silage and meal), ethanol, cereal, and processed food products. The principal field corn varieties are dent corn, flint corn, flour corn (also known as soft corn) which includes blue corn (Zea mays amylacea), [1] and waxy corn.
When the grain is used for feed, the rest of the plant (the corn stover) can be used later as fodder, bedding (litter), or soil conditioner. When the whole maize plant (grain plus stalks and leaves) is used for fodder, it is usually chopped and made into silage, as this is more digestible and more palatable to ruminants than the dried form. [110]
Offal. Offal (/ ˈɒfəl, ˈɔːfəl /), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. [citation needed]
The William Davies Company facilities in Toronto, Ontario, Canada, circa 1920. This facility was then the third largest hog-packing plant in North America. The meat-packing industry (also spelled meatpacking industry or meat packing industry) handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock.
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Deer hunting. Deer hunting is hunting deer for meat and sport, and, formerly, for producing buckskin hides, an activity which dates back tens of thousands of years. Venison, the name for deer meat, is a nutritious and natural food source of animal protein that can be obtained through deer hunting. There are many different types of deer around ...