Alfalfa weevil populations are high this year, creating challenges for producers. Questions have arisen on how to get some value out of the forage by grazing it rather than putting it up for hay.
How much do most consumers really know about bacon? Let’s explore some bacon basics to help you understand this delicious product.
A typical beef animal can produce a carcass that weighs between 700 and 900 pounds. Approximately 50% of that weight consists of the chuck (fore quarter or shoulder portion) and the round (hind quarter). Traditionally the chuck and round are fabricated into either 1) roasts that require slow, moist heat cookery, 2) steaks that require some type of tenderization to improve palatability or 3) trim for ground beef.
Selecting the proper cut of beef for the type of dinner you want can be a challenge. Many retail stores carry over 20 different beef cuts in the fresh meat retail case. The tremendous number of choices available to beef consumers offers a cut for any meal, but can also leave the most confident consumer puzzled as to the proper cut that should be purchased in order to make a great steak, fajitas, or old fashioned pot roast. Below is a guide to help you select the ideal beef cut for your occasion.
Throughout the country and in the state of South Dakota, people are showing more interest in selling their own food products and starting their own business
Hay that contains sweet clover can be an excellent feed as long as the dicoumarol level is known and feeding management is used to prevent poisoning.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
A properly calibrated meat thermometer is key for achieving both meat safety and quality.