Write an article based on this "Make sure you are slaughtering at the right time of year, or even day. Hang the carcass to age it."
article: Try to avoid slaughtering and butchering cattle, or any other animals, during fly season, which is typically between May and October in most countries except Australia. For some areas, you can butcher anytime between October and May, especially the areas that don't get much or any snow and temperatures remain 40 degrees Fahrenheit (10 degrees Celsius) during the day. However, the window for slaughtering cattle is much more narrower for areas that do get snow from November or December through to May. For these areas, slaughtering should be done in the fall, between October to the first snowfall. You should also note the time that your animals were born and when the best age and time to slaughter should be. For example, if the steer you are raising on grass was born in April and you are wanting to slaughter him when he's around 18 months of age, then you should slaughter in October of the following year. However, if the steer was born in February and you want to slaughter at the same age (18 months), then you may have to consider waiting a couple of months more (into October or November instead of in August of the following) to slaughter it. Consider withholding feed for 24 hours prior to slaughter. It's not mandatory, but it's easier to clean or gut an animal when there is no food in the gastro-intestinal (GI) tract than if there was. If you feel bad about leaving your cattle hungry before slaughter, then that's fine. But remember to be very careful when the skinning and cleaning process has to commence to avoid contaminating the carcass. How long to age depends on the air temperature, fat covering and desired flavour. Most should hang the carcass to age for seven to five days (some say two weeks), longer if aging is done during the colder conditions and if there's more fat on the carcass. If the carcass is entirely covered in fat then it is recommended to hang longer than 10 days. A good way to tell if you have the meat aging at the right temperature is if the temperature of the round (the hind-quarter) and other thick parts are lowered to 40 to 45 degrees Fahrenheit (7 to 4 degrees Celsius) within 24 hours after slaughter. Hang the carcass in an area where off-odors will not be absorbed and do not exist. Odors like manure, gas, paint or musty odors can be readily absorbed by the carcass. The hanging area should, in addition to cool and dry, also be dust-free, odor-free and relatively sterile.

Write an article based on this "Know which conditions can cause a PPH. Understand that uterine atony is a cause of major blood loss. Know that trauma during childbirth can lead to a postpartum hemorrhage. Understand that sometimes the blood does not flow out of the woman's body."
article: Several conditions that occur before, during, or after delivery can result in the precipitation of PPH. Some of these conditions require close monitoring of the woman during and after delivery to rule out PPH. It is important to know about these conditions, as they increase a woman's chances of suffering from this condition. Placenta Previa, placental abruption, retained placenta, and other placental abnormalities Multiple pregnancies Pre-eclampsia or increased blood pressure during pregnancy History of PPH in a previous delivery Obesity Uterine abnormalities Anemia Emergency caesarean section Bleeding during pregnancy Long lasting labour more than 12 hours Baby's birth weight above 4 kgs Postpartum hemorrhage, or blood loss after giving birth, is one of the world's leading causes of maternal death, even after safe delivery. There are several reasons why excessive bleeding of more than 500 ml after delivery of the baby occurs. One of this is called uterine atony. Uterine atony is when the uterus of the mother (the part of the female reproductive system that housed the baby) is having difficulties in going back to its original state. The uterus remains lose, hollow and non-contracting when it should be firm and contracting. This makes the passage of blood easier and faster, contributing to postpartum hemorrhage. Another reason why excessive bleeding occurs is when trauma or injury occurs as the baby exits the body. Trauma may be in the form of cuts, which can be caused by using assistive devices during delivery Alternatively, lacerations can occur when the baby is larger than average and is coming out rapidly. This may cause a tear in the vaginal opening. Bleeding caused by PPH will not always flow out of the body. At times, bleeding occurs internally and if there's no outlet for the blood it will move toward the small crevices found in between bodily tissues and will form what is called a haematoma.

Write an article based on this "Play a forward defensive shot. Play a straight drive. Play a sweep shot. Play a front foot leg glance."
article:
Not every shot in cricket can be a scoring shot. When a ball is well bowled, use a forward defensive shot to avoid being called out. Having a solid defense is a crucial part of being a good batsman. Lean your head and front shoulder forward. Take a step with the front foot while keeping the back leg straight. Swing the bat downward and contact the ball as it passes below the eyes. Keep the bat angled so the face is toward the ground. The bat should end up slightly ahead of your front leg and close the side of the pad. Do not follow through. Keep the heel of your back foot off the ground and hold the position to have the best chance to block the ball. This shot is usually played when a full delivery on middle or off stump. It is one of the most common shots and usually the first one learned by cricket players. Depending on the direction the ball travels, this shot can be referred to as a cover drive, off drive, straight drive, on drive, or square drive. Lean forward and step with your front foot. Bend your front knee. This will give you a solid base for the shot. Your head should ahead or level with the front knee and your back foot should be up on the toe during the swing. Swing the bat straight and contact the ball when it is below the eyes. Keep your wrists relaxed and the bat angled to keep the drive low. Follow through should continue on a straight path so that the bat face is toward the sky. This shot is great to use against spinners. When you see a low-bouncing ball on the legside, go to the sweep shot. Lean your head and front shoulder forward. Stride with your front foot so the pad is in the path of the ball. Drop your back knee to the ground. Lift the bat to a high backswing then bring the bat down and across the body. Strike the ball in front of the pad. Roll your wrists slightly when you make contact to angle the ball downward. Follow through. Bring your hands around after striking the ball so they end up near your front shoulder with the bat held high in the air. This shot relies on the speed of the bowled ball as opposed to the power of the hitter. A front foot leg glance is best used to play balls delivered off to the leg side. Lean forward with your head and front shoulder. Shift your weight to your front leg. Bring the bat straight through. Angle the bat face slightly toward your front leg during the stroke. Make contact in front of the front leg pad. Flick your top wrist to glance the shot downward. This shot relies on control and precision to deflect the ball as opposed to a powerful swing.