Curriculum intended for out-of-school settings with the goal of promoting healthy lifestyles for 9- and 10-year-old youth and the adult who prepares their meals
Guide to field pea production and utilization in South Dakota
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
A properly calibrated meat thermometer is key for achieving both meat safety and quality.
The beef tri-tip is a newer cut that has become increasingly popular in the recent years due to its excellent flavor characteristics. We have put together a list of tips that will you get started to making a great tri-tip on the grill.
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.
A guide depicting common diseases of Dry Peas in South Dakota
A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.
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.