Livestock

All Livestock Content

Cattle grazing late-fall pasture.

Pasture Conditions and Grazing Opportunities

Fall rains across South Dakota have provided some much-needed soil moisture improvement. Learn some expert tips for taking advantage of late-season grazing opportunities on pasture and rangeland.

South Dakota State University Extension logo

SDSU Extension staff members win national agricultural association awards

October 23, 2023

South Dakota State University Extension Agriculture and Natural Resources experts were recognized nationally for their excellence in outreach and Extension programming.

Bottles of on-farm pasteurized and packaged whole milk.

Selling Grade A and B Dairy and Dairy Products in South Dakota

There has been an interest in manufacturing and processing dairy products by South Dakota food entrepreneurs. Learn everything you need to know about the basic requirements for processing and selling Grade A and Grade B dairy and dairy products in our state.

Several portions of ground beef being inspected at a meat processing facility.

Meat Inspection in South Dakota: Requirements and Resources for Processing and Selling Meat

If you are considering marketing your animals directly to consumers it is important to understand the inspection requirements for selling meat directly to consumers.

Young producer inspecting meat in a locker with a digital tablet.

So, You Want to Build a Meat Processing Facility? Five Initial Steps to Consider

The need for more small meat processing capacity and skilled workers is not a new problem facing rural America. No matter the reason for wanting to build, here are some steps to consider before diving in.

Producer approaching a young dairy calf.

How did a Poultry Germ Change to Cause Severe Disease in Calves and People?

In 2015, a specific strain of a germ called Salmonella heidelberg made 56 people sick in 15 different states.

Various cuts of raw pork ready for packaging.

Looking for Foodborne Germs and Their Resistance to Antibiotics: Pork

This report analyzes the NARMS results for pork products for the period of June 2018 through May 2019.

A female food scientist in a white lab coat and blue gloves conducting a test on a food sample.

Looking for Foodborne Germs and Their Resistance to Antibiotics

How often do the meat products we buy in the store contain germs that might cause illness in people? Can we learn anything about antibiotic resistance with that information? Those are just two of the questions that SDSU is examining as part of their work with the National Antimicrobial Resistance Monitoring System (NARMS).

food thermometer being callibrated in oven

How to Calibrate a Meat Thermometer

A properly calibrated meat thermometer is key for achieving both meat safety and quality.

Strip steaks on grill with meat thermometers properly inserted through the side of the cuts.

Meat: Safe Handling and Consumption

From the grocery store to your plate, learn some important food safety considerations for handling, preparing, and enjoying meat!