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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.

SDSU, NDSU Extension to Host Inspired by Annie’s Project ‘Meat Marketing 101’

July 13, 2022

Industry specialists from both South Dakota and North Dakota will discuss topics, such as consumer preferences, marketing plans, processing and product distribution.

Expanded Meat and Poultry Processing Resources Available to S.D. Livestock Producers and Meat Processors

The USDA's commitment to creating a more-resilient, diverse and equitable meat and poultry processing system is making new opportunities for rancher-owned enterprises, worker-owned housing and other cooperative initiatives.

Why Tattoo Your 4-H Livestock?

Proper identification of animals helps create an honest record keeping system. With current DNA blood typing procedures animals can be identified through parentage, but when it comes to everyday practices on the farm or ranch a good tattoo can be a huge time saver in the event of a lost ear tag.

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.

Why Add an Agritourism Enterprise to Your Farm or Ranch?

Agritourism is the practice of touring agricultural areas to see farms and often to participate in farm activities.