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Beef Buzz News


Merck Animal Health Launches "Creating Connections" to Help Cattlemen With Stockmanship

Tue, 01 Dec 2015 15:37:38 CST

Merck Animal Health Launches A new program, Creating Connections, is helping cattle-handlers around the world learn how to use the right body language to communicate more effectively with their herds. Merck Animal Health Spokesperson Dr. Justin Welsh said the program specializes in “low-stress animal handling” and stockmanship. He said Merck created this initiative to help producers and the end-users of their animal health care products do a better job in handling and creating a better environment for the animals.


Merck Animal Health has made “Creating Connections” available to producers. This is a growing web-based training resource. Welsh said the information can be found at creatingconnections.info. After producers log into the webpage, they get access to training modules. Welsh said there are modules on acclamation or receiving new cattle into a feedlot and stockmanship. Each module is a one to one and half hour session that is divided into five or six smaller sessions. At the end of the module, there is a quiz for participants. Welsh said employers can use these modules to train their animal care staff.


In the future, additional modules will be made available on horsemanship, chute safety, transportation and hospital pen management. Welsh said this program aims to help producer’s use resources more efficiently.


Radio Oklahoma Network Farm Director Ron Hays featured Dr. Welsh on the Beef Buzz feature. Click or tap on the LISTEN BAR below to listen to today's Beef Buzz.


The Beef Buzz is a regular feature heard on radio stations around the region on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Click on the LISTEN BAR below for today's show- and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.

   
   



Ron Hays Beef Buzzes with Dr. Justin Welsh of Merck Animal Health
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