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A farmer watching the sun rise in a bare, unplanted field.

Crop Tolerance to Soil Herbicide Residual

Some herbicides can persist in soil, especially dry soil. Herbicide carryover could be an issue in 2021 across the state depending upon last year’s moisture levels and field conditions.

Cooked slices of bacon on a slate with fresh herbs.

Don't Go Bacon My Heart

How much do most consumers really know about bacon? Let’s explore some bacon basics to help you understand this delicious product.

As grilling season is getting into full swing, many grillers are in search of the perfect steak. Whether you prefer flavor, tenderness or marbling, learn some expert tips to select a steak that's right for you!

Winter wheat emerging from a planted field.

Double-Crop after Wheat?

Two crops in one year may sound tempting, and for some crop species is possible, but before doing so, producers should consider possible crops and compare the potential benefits with the drawbacks.

Several wrapped bales of hay lined up near a barn.

Round Bale Storage Conservation

Fact sheet discussing conservation of round bale storage.

A small black bug with tan margins on the wings. This insect is resting on a blade of grass that is green with white spots.

Black Grass Bug Activity Expected in Coming Weeks

Spring green-up is the time to be watching for black grass bug activity. Large populations of this early-season pest can cause severe damage to pasture (up to 90% forage reduction) and infest the edges of wheat fields.

Field of mixed cover crops containing oats.

Cover Crop Considerations for 2020

Producers across South Dakota are harvesting small grains. These crops provide an excellent window for adding a cover crop into your rotation.

Several bottles of different hot sauces arranged on a counter.

How to Make a Safe Hot Sauce

Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.

Interior of a licensed commercial kitchen.

South Dakota Licensed Kitchen Process

Interested in selling food products in a retail establishments? Licensed kitchens are the place to start. Learn the steps for building a licensed kitchen in South Dakota along with rules, regulations and guidelines for processing foods in existing licensed kitchens.

Adding Value to the Beef Carcass: Getting to know the value cuts

New value cuts have provided value back to the beef supply chain. Alternative fabrication provides consumers with more options and increases per head carcass value.