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Feed & Water Testing Laboratories

A partial listing of available feed testing laboratories.

Several wrapped bales of hay lined up near a barn.

Round Bale Storage Conservation

Fact sheet discussing conservation of round bale storage.

variety of fresh vegetables in basket

Ask Our Food and Family Experts

If you have a question related to food or families, our team of experts is ready to help.

Newborn black angus calf with mother cow.

Beef: Best Management Practices for Cow-Calf Production

This comprehensive book provides producers with insight and education into the latest beef management, handling practices and technology.

A woman preparing a jar of pickled cucumbers in a kitchen.

Modifying Canning Recipes

Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.

A green cut alfalfa field dries as the sun sets.

Forage Inventory and Demand Calculator

Calculator for inventorying livestock and forage on hand to determine additional forage purchase needs, or livestock sales.

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.

Butcher helping a customer select meat in a glass cabinet.

Tips for Purchasing and Preparing Turkey, Ham and Prime Rib

From turkey to prime rib, let’s look at some things to consider before you sink your teeth into your next holiday meal.

Black and red feedlot cattle eat corn silage from a feed bunk in South Dakota.

Frequently Asked Questions - Forage Nitrate Toxicity in Ruminant Livestock

A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.

three brown eggs

Egg Safety with Holiday Foods

Holiday traditions include making tasty treats from frosted sugar cookies to homemade ice cream. They are all delicious, but hidden bacteria could be lurking in uncooked eggs, so refrain from tasting raw cookie dough or cake batter. Even grade A eggs with clean, uncracked shells can be contaminated with Salmonella Enteritidis bacteria.