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Why does beef from the store taste different than the beef from my local butcher?
Grain or grass-finished? Wet or dry-aged? Learn the factors that influence the flavor profiles of meat products found at local butcher shops and grocery stores.
Farm to (More Than) School
Opportunities for local food procurement go beyond just school lunch! Learn about several child nutrition programs and settings that may accept local foods.
Multispecies Grazing: Benefits of Sheep Integration on Rangelands
Fact sheet about diversifying your operation to benefit your rangeland.
Round Bale Storage Conservation
Fact sheet discussing conservation of round bale storage.
Dakota Fresh Food Hub Continues Connecting Local Farmers With Local Consumers
Interest in local foods continues to soar among consumers nationwide. Here in South Dakota, the Dakota Fresh Food Hub in the southeastern corner of the state is helping meet that local demand by providing an array of local foods to wholesale and retail customers.
Meat Inspection in South Dakota: Requirements and Resources for Processing and Selling Meat
If you are considering marketing your animals directly to consumers it is important to understand the inspection requirements for selling meat directly to consumers.
At-Home Hog Slaughter
One option to address supply chain disruptions is to butcher pigs at home.
Pork Carcass Fabrication: Primal and Retail Cuts
This article is intended to provide guidance on the proper techniques for fabricating a pork carcass at home.
Pork Carcass Fabrication: Packaging and Meat Safety
This article is intended to provide guidance on the proper techniques for packaging meat and storing meat at home.
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.