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White Mold (Sclerotinia Stem Rot) of Soybean
Fact sheet of the symptoms and signs for while mold in soybean.
Capitalizing on Cow Costs
Feeding cows is one area of consideration when analyzing the cost of keeping a cow through her production year. Through small management choices, we can decrease the cost of the cow while maximizing on opportunities.
Soybean Gall Midge in South Dakota
Fact sheet about soybean gall midge in South Dakota
Aphanomyces Root Rot of Alfalfa
Fact sheet on Aphanomyces Root Rot of Alfalfa
Grass-Fed Beef: Understanding Terminology in Conventionally Raised Beef and Grass-Fed Beef
What makes grass-fed beef different from conventionally raised beef? This is perhaps the most-common and sometimes most-complex question that arises amongst those hoping to understand the similarities and differences between conventional and grass-fed beef.
Grass-Fed Beef: Market Share of Grass-Fed Beef
So, how significant is the grass-fed beef industry in America? About four percent of U.S. beef retail and food service sales is comprised by grass-fed beef with a value of roughly $4 billion.
Grass-Fed Beef: Production Costs, Quality, Voluntary Certifications and Marketing
Generally speaking, grass-fed beef producers are challenged with production expenses that are greater than those of conventionally raised beef. However, profit margins can be greater than those of conventionally raised beef if marketed wisely and creatively.
Qualifying Livestock Forage Program Applications
As drought conditions worsen, livestock producers will find feed assistance from the Livestock Forage Program administered by the U.S. Department of Agriculture Farm Service Agency. Learn how to qualify, apply and certify your application for assistance.
Wheat Streak Mosaic of Wheat
Fact sheet about symptoms, disease cycle, risk factors and management of Wheat streak mosaic disease
Science, Technology, Engineering and Math (STEM)
STEM programing supports youth in developing a variety of skills including critical thinking, team work and communication.