This article is intended to provide guidance on the proper techniques for packaging meat and storing meat at home.
Now more than ever, we are seeing food processors and entrepreneurs in South Dakota bringing their food products, not only to farmers markets, but also to retail stores. This article provides regulatory guidance and outlines the necessary steps required to allow for the sale of foods to retail stores.
Food production and farming are issues that operate at the complex pivot point of where ecology and nature meet the marketplace and political systems. The way agriculturalists and communities handle their resources, both individually, and collectively, depends on their collective vision for the future.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Sales and transport is a stressful time for any animal. Reducing stress factors due to transitions start before the actual purchase of your new project. Managing proper nutrition and disease management are just a couple factors to help your project get off to a great start.
Proper identification of animals helps create an honest record keeping system. With current DNA blood typing procedures animals can be identified through parentage, but when it comes to everyday practices on the farm or ranch a good tattoo can be a huge time saver in the event of a lost ear tag.
Agritourism is the practice of touring agricultural areas to see farms and often to participate in farm activities.
Driven by consumer interest, a growing numbers of farmers across the United States are embracing agritourism to improve their economic sustainability.
Interest in local foods continues to soar among consumers nationwide. Here in South Dakota, the Dakota Fresh Food Hub in the southeastern corner of the state is helping meet that local demand by providing an array of local foods to wholesale and retail customers.
September 28, 2021
South Dakota State University Extension is seeking livestock producers interested in opening and operating their own meat processing facilities to participate in a workshop series.