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Alternative Management Strategies for Culled Cows
Traditionally, keeping open females is not a popular option. However, variability in cull cow prices and feed costs may provide an opportunity to consider other options.
Livestock Risk Protection for Cattle
Price rallies, general price volatility and concern that prices may move lower could lead producers to insure livestock prices. Livestock Risk Protection is an insurance program that covers the single-peril or risk of lower prices on fed cattle and feeder cattle.
Round Bale Storage Conservation
Fact sheet discussing conservation of round bale storage.
Creep Feeding Options: Will it Pay?
Creep-feeding should be evaluated on yearly basis to determine if it will provide production and economic benefits to the operation.
The Calving Distribution Calculator
Excel calculator for calving distribution
Interactive Grain Report Tool
The SDSU Extension Interactive Grain Report Tool provides a real-time and historical grain situation report for corn, soybeans, hard red spring wheat, and winter wheat. The tool gathers data on average state elevator cash bids, export cash bids, rail and barge costs, grain stock levels, rail cars loaded by state with grain, grain barge movements, and marketing year export inspections.
Keep an Eye on Your Dairy Farm Employee Vision Health
With the aim to understand more about vision impairment with dairy employees, the SDSU Extension dairy team researched dairy employees' health status with a focus on vision care.
Have Excess Produce? Freeze It!
Freezing is one of the easiest forms of preserving food. It reduces food waste, saves money and allows you to have quick quality produce on hand at all times. The
Steam Canning
Steam canning is a quick and simple method of preserving produce using steam. While steam canning was previously not an evidence-based practice, recent research indicates steam canning may be a safe home food preservation method for canning naturally acidified foods.
Canning Jams and Jellies
Sweet fruit products like jelly, jam, preserves, conserves and marmalades are jellied or thickened and preserved by sugar. The differences between the fruit products are categorized by the way they are prepared, proportions of fruit, pectin, acid and sugar in the mixture and the method of cooking.