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.
A guide depicting common diseases of Dry Peas in South Dakota
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.
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.
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.
A properly calibrated meat thermometer is key for achieving both meat safety and quality.
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.
A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.