Search

Mixed group of cattle in a winter pasture.

Ready, Set, Manage Hay Differently

Feed is expensive and sometimes hard to find. Pasture prices, harvest expenses, hauling and waste add to the total feed bill. Evaluate your forage situation this winter and make changes that improve your profitability.

Beef carcass with a transparent grading grid placed over the cut.

Beef Carcass Yield Grades: What do they mean and how are they calculated?

Beef carcass yield grades are used to estimate cutability, which is the amount of boneless, closely trimmed retail cuts from the round, loin, rib and chuck a carcass will yield.

Fleece of sheep wool with visible plant matter throughout.

Wool Evaluation 101

Guide to evaluating wool.

Series of trophies on display at a 4-H contest.

South Dakota 4-H Social Skills Circular newsletter

South Dakota 4-H Social Outcome newsletter for 4-H families and club leaders

Small group of cattle grazing a well-managed grassland area.

Cool-Season Grasses of South Dakota

Fact sheet about cool-season grasses in South Dakota.

A patch of switchgrass growing at the edge of a field.

Warm-Season Grasses of South Dakota

Fact sheet about warm-season grasses in South Dakota.

Two young girls enjoying healthy snacks after school. Courtesy: Bob Nichols, USDA [CC BY 2.0].

Fueled for Fun!

This activity is appropriate for Pre-K-2nd grade (ages 4-7) and can be used by classrooms, small groups, or individuals.

Series of trophies on display at a 4-H contest.

October: Recruitment

A quick start guide and additional resources for 4-H club leaders and volunteers to help with promotion and recruitment.

purple flower with yellow center and green, fuzzy stem

Common Flowering Plants (Forbs) of South Dakota

This guide focuses on forbs, or flowering “broad-leaved” herbaceous plants, but forbs can be narrow-leaved as well.

A variety of fresh fruits and vegetables displayed on a countertop.

Eat What You Grow

Youth will learn the different parts of plants that we eat, and how to use drying and freezing techniques to preserve foods for later use.