The growing interest in food chain transparency has fostered the growth of direct marketing meat to consumers. Learn some of the challenges and opportunities this style of marketing offers lamb producers.
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This FAQ document provides responses to commonly asked questions about serving beef and bison in South Dakota Child Nutrition Program (CNP) meals and snacks.
Making jerky is a great way to enjoy a variety of meats for months to come! It requires no refrigeration and can be made from any lean meat, such as beef, pork, bison and venison.
The process for canning wild game is very similar to preserving domesticated animal meat, and it provides a delicious and nutritious way to enjoy wild game well past its hunting season!
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.
From turkey to prime rib, let’s look at some things to consider before you sink your teeth into your next holiday meal.
A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.
With the first taste of warm weather comes the itch to get out and grill! Before you fire up the grill this season, here are a few reminders on grilling and food safety.
July 13, 2022
The Pork Processing Short Course will be held from 8 a.m. to 4:30 p.m. CDT on Sept. 15 and 16 and from 8 a.m. to 1 p.m. on Sept. 17.