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A field of flowering alfalfa.

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.

Field with field peas and blue sky with fluffy white clouds

An identification guide of common Diseases of Dry Peas in South Dakota

A guide depicting common diseases of Dry Peas in South Dakota

an image showing beef cuts

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.

an image showing beef cuts

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.

A grilled tri-tip steak on a cutting board. Courtesy: Mark Miller [CC BY-SA 3.0]

How to Grill Amazing Beef Tri-Tip

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.

food thermometer being callibrated in oven

How to Calibrate a Meat Thermometer

A properly calibrated meat thermometer is key for achieving both meat safety and quality.

a sprawling green plant with flowering yellow heads

Sweet Clover Poisoning

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.

spare rib with a bbq rub applied

Tips for Making a BBQ Rub

A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.

Several small green insects on a plant leaf.

Soybean Aphids in South Dakota

Factsheet on Soybean Aphids in South Dakota

Several wrapped bales of hay lined up near a barn.

Round Bale Storage Conservation

Fact sheet discussing conservation of round bale storage.