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How Do Our Animals Handle the Heat?

written by

Liz Cunningham

posted on

August 2, 2020

I hope you are all staying cool this week! I know it's not easy! Sometimes we get asked: "How do your animals stay cool during these hot summer days?"

They can't just jump into the pool when the temperature gets too hot. (though it sure looks like the pigs can! Keep reading below)

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Every animal we have here on the ranch is different and has different needs for staying cool.

Cattle:

We have very little natural shade here on the ranch due to the lack of trees. This means that we have needed to select heat-tolerant cattle so they can thrive in our hot and dry climate. One of the reasons we have gone to red Angus cattle is because they are great beef cattle, but red Angus cattle are more heat tolerant. In fact, compared to black Angus cattle, red Angus can be several degrees cooler than black Angus, which means there is less stress on them during the peak of the summer months. They do great out here on the high desert!

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Sheep:

Our sheep are also genetically adapted to hot temperatures. On our ranch, we have hair sheep. The biggest difference between hair sheep and traditional wool sheep is that hair sheep shed their "hair" during the late spring and are left with a nice short, slick coat, ready for the summer months.

Hair sheep are originally from Africa and are naturally heat tolerant. The nice part about these sheep is that they have adapted to our changing climate and grow nice thick coats during the winter and then shed it all off in the spring. The picture below is in May as the sheep are losing their winter coat.

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Pigs: 

Pigs have different needs than cattle and sheep do. Pigs do not have much for sweat glands, so they head to the closest water source or mud hole to cool off when it gets hot. Since our pigs get to roam all over the ranch, they can go to the creek or make a mud puddle out of a wet spot. When pigs get covered in mud, it helps them stay cool, keeps flies away, and acts as a sunscreen. 

Since pigs don't have much hair, they can get sunburned, so a nice mud bath helps keep them from getting roasted! We also have specific shelters built for our pigs to have a nice shady spot on a hot summer's day. (I wish I took a picture the other day of one of our big pigs climbing into our water trough! He sure looked nice and happy wading on the water!)

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It can be hard for us to relate to animals and feel sorry for them during extreme temperature conditions, either hot or cold, but they are designed to live outdoors year-round. However, by selecting good genetics, our animals can thrive in our climate year-round.

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Warm Salmon, Squash & Apple Salad

Warm Salmon, Red Kuri Squash & Apple Harvest Salad At Cunningham Pastured Meats, we love bringing together trusted partners who share our values of quality, transparency, and care. This Warm Salmon, Red Kuri Squash & Apple Salad does just that—pairing vibrant produce from Cliff’s Country Market with premium wild-caught sockeye salmon from Alsek Fish LLC. The result is a hearty, nourishing salad that tastes like autumn in a bowl. 🛒 Ingredients (Serves 4) For the Salad: 1 medium red kuri squash from Cliff’s Country Market, peeled, seeded, and cubed 2 tablespoons olive oil Salt & pepper, to taste 1 ½ pounds Cunningham Pastured Meats Wild-Caught Sockeye Salmon (sourced from Alsek Fish LLC) 1 tablespoon olive oil (for searing, if not baking) 2 medium apples (Honeycrisp or Gala), sliced thin — also available at Cliff’s 6 cups arugula or baby spinach (Cliff’s seasonal greens) ½ cup toasted pecans, roughly chopped Optional: ¼ cup goat cheese or feta For the Maple-Mustard Vinaigrette: ¼ cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard (optional) 1 tablespoon pure maple syrup Salt & pepper, to taste 🔪 Instructions Roast the Squash Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until tender and caramelized. Cook the Salmon Pan-seared: Heat oil in skillet. Season salmon, cook skin-side down 4–5 minutes, then flip and cook 3–4 more minutes. Baked: Place salmon on parchment-lined pan, season, and bake at 400°F for 12–15 minutes until it flakes. Cool slightly, then flake into hearty chunks. Make the Dressing Whisk vinaigrette ingredients until smooth and emulsified. Adjust to taste. Assemble the Salad Toss greens with half the vinaigrette. Arrange squash, apples, salmon, and pecans on top. Drizzle with remaining vinaigrette. Add goat cheese if desired. 🌊 About the Salmon: Know Your Fisherman Our salmon comes from Alsek Fish LLC, a small fishing family that spends summers in Southeast Alaska and calls the Treasure Valley home the rest of the year. They fish the Alsek River, a glacier-fed river that averages just 39°F. Those icy waters mean salmon from this run naturally carry higher levels of healthy fats and Omega-3s—fuel for their long journey home. Alsek Fish LLC catches and processes every fillet themselves, so when you buy from Cunningham Pastured Meats, you truly know your fisherman. 🌱 About the Produce: Local & Fresh from Cliff’s From the earthy sweetness of red kuri squash to the crisp bite of Idaho-grown apples, all of the fresh produce in this salad is available at Cliff’s Country Market. It’s the perfect way to enjoy seasonal flavors while supporting local growers. ✨ Why You’ll Love It Sweet, savory, nutty, and tangy flavors in every bite Features Cliff’s seasonal produce and Alsek wild-caught salmon Balanced enough for lunch, hearty enough for dinner A celebration of real food from trusted families and local farms

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