A Guide to Drying Foods
Fact sheet about drying foods
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Dakota & Lakota Traditional Games Resource
Play these games to promote the development of physical endurance, coordination, dexterity, quickness and strength.
Precautions for Grazing Weevil-Infested Alfalfa
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.
Round Bale Storage Conservation
Fact sheet discussing conservation of round bale storage.
South Dakota 4-H Missed Deadline Agreement
Form for missed deadlines for State 4-H Events
Production and Utilization of Field Peas in South Dakota
Guide to field pea production and utilization in South Dakota
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.
Adding Value to the Beef Carcass: Getting to know the value cuts
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.
Buying Beef at the Grocery Store
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.
Canning on Smooth Stovetop
Learn about the Dos and Don'ts of canning on a smooth stovetop.