New video on our channel: A humorous take on serious matters. Eragy Gishlarkaev and Baurzhan Ospanov discuss livestock farming, rural life, and business.

Eragy Isayevich Gishlarkayev and Baurzhan Kenesbekovich Ospanov discuss MEAT flavor, pastures, sheep breeds, and shepherd practices. This friendly conversation is full of humor and practical advice from farm managers.
The conversation begins with a simple but important question: where is the tastiest meat ? Animals that graze on natural pastures have the richest amino acid composition. But even among these, the taste varies, depending on the grass. If sheep graze in areas rich in wormwood, the meat becomes especially aromatic. The level of extractability of the herbs is important—the higher the concentration of aromatic substances, the more flavorful the meat.

Baurzhan Kenesbekovich adds that taste is influenced not only by feed and pasture, but also by the animal's age, sex, and breed. Each breed has its own characteristics and flavor.

The conversation goes beyond theory. Baurzhan Kenesbekovich shares his personal experience of managing a farm. He explains how he designed houses for shepherds. Everything was done with the input of those who actually live on the pastures in mind. This resulted in comfortable, economical, and practical housing.

Baurzhan Ospanov explains in detail that good pastures are often located far away, but this is justified – the grass is richer there, and the cattle thrive better. A shepherd must prioritize the animals, not their own comfort. Pasture quality determines up to 90 percent of a farm's success.

Eragy Isayevich shares his experience and gives specific examples of small but important technologies. For example, if feeders are placed directly on the ground, some grain becomes contaminated and remains uneaten. By installing feeders higher, almost all of the feed is consumed.

Baurzhan Kenesbekovich adds that when cutting up the carcass, it is important to immediately remove the lymph nodes and gall bladder so as not to spoil the taste.

Eragy Isayevich supports the idea that a good manager must be familiar with all the technological details, otherwise they won't be able to manage the process. Knowing the details is a safeguard against errors and a guarantee of high product quality.

The conversation brims with stories about the shepherds' keen observation. There are tales of horses returning home hundreds of kilometers away, and of shepherds who, by plants and smell, determined the best grazing areas. These observations combine practice, science, and folk wisdom.

Baurzhan Kenesbekovich says that today it is important not to lose this experience, but to use it together with modern knowledge.

A conversation about meat turns into a discussion of culture and respect for the land. Eragy Isayevich and Baurzhan Kenesbekovich demonstrate that profitable livestock farming is impossible without an understanding of nature, pastures, and traditions. It's a combination of experience, science, and a passion for their work.

⚡️In this video you will learn:
✔️Why pasture meat is so delicious
✔️How the gender and age of a sheep affect taste and texture
✔️How Baurzhan Kenesbekovich Ospanov designed houses for shepherds
✔️Why the best pastures are located 5-25 km away
✔️How the choice of pasture determines the success of a farm
✔️Why a manager should know the work of a shepherd and the technology of animal husbandry
✔️Why it is important to remove the lymph nodes and gall bladder when cutting up a carcass
✔️Why the knowledge of elders about pastures and herbs is invaluable
✔️What makes Kazakhstan meat special - meadows, herbs, traditions