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Livestock Mortality Composting Manual

By   /  January 19, 2015  /  1 Comment

Composting mortalities saves money, reduces environmental risks, and leaves you with a useful end-product. Here’s what you need to get started.

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  • Published: 6 years ago on January 19, 2015
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  • Last Modified: January 14, 2015 @ 9:06 am
  • Filed Under: Livestock

About the author

Publisher, Editor and Author

Kathy worked with the Bureau of Land Management for 12 years before founding Livestock for Landscapes in 2004. Her twelve years at the agency allowed her to pursue her goal of helping communities find ways to live profitably AND sustainably in their environment. She has been researching and working with livestock as a land management tool for over a decade. When she's not helping farmers, ranchers and land managers on-site, she writes articles, and books, and edits videos to help others turn their livestock into landscape managers.

1 Comment

  1. Mark says:

    Interesting document. I have been composting animals on farm for over 15 years, everything from poultry, hogs, sheep, goats, cattle and llamas have gone into the compost. We had to learn how to do this successfully as we did a lot of on farm slaughter for the community. The main key we found (anecdotal evidence but the compost always seemed to process faster with minimal odors) was to remove the paunch, and open both the stomach and upper intestine spreading the contents across as much surface area before covering. We think this places the bacteria that process feed in the animals gut in direct contact with the carbon in the compost pile, rather than having it killed off in an anaerobic environment while the carcass remains sealed. It can be a messy job, but if you are accustomed to butchering it is fairly easy. Also to quarter the animal and expose as much to increase the contact surface with the carbon additionally seemed to help the compost process.

    Best of all what it does for the soil, makes some incredible pasture.

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