Swine

All Swine Content
Young producer inspecting meat in a locker with a digital tablet.

So, You Want to Build a Meat Processing Facility? Five Initial Steps to Consider

The need for more small meat processing capacity and skilled workers is not a new problem facing rural America. No matter the reason for wanting to build, here are some steps to consider before diving in.

Various cuts of raw pork ready for packaging.

Looking for Foodborne Germs and Their Resistance to Antibiotics: Pork

This report analyzes the NARMS results for pork products for the period of June 2018 through May 2019.

A female food scientist in a white lab coat and blue gloves conducting a test on a food sample.

Looking for Foodborne Germs and Their Resistance to Antibiotics

How often do the meat products we buy in the store contain germs that might cause illness in people? Can we learn anything about antibiotic resistance with that information? Those are just two of the questions that SDSU is examining as part of their work with the National Antimicrobial Resistance Monitoring System (NARMS).

food thermometer being callibrated in oven

How to Calibrate a Meat Thermometer

A properly calibrated meat thermometer is key for achieving both meat safety and quality.

A woman holding a frozen pork cut next to an open freezer.

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.

Variety of frozen meats in a freezer labeled with a red, “Not for Sale” stamp.

Meat (Not) For Sale

Before buying meat from local livestock producers, take the time to understand the rules and regulations of local meat processing.

A pork carcass that has been cut in half. There are black lines demonstrating where to cut the carcass into its primal cuts. White arrows call out the tenderloin section and the aitch bone. For a complete description, contact SDSU Extension at: 605-688-4792

At-Home Hog Slaughter

One option to address supply chain disruptions is to butcher pigs at home.

Young pigs snuggling in a pen.

SDSU Extension invites participation in SowBridge needs survey

October 18, 2023

South Dakota State University Extension is inviting swine producers to participate in the SowBridge distance educational series assessment.

a room is pictured from above with round tables covered in blue and yellow tablecloths. a large picture of the SDSU jackrabbit logo is on the far wall

SDSU Extension invites public to attend 2023 SDSU Swine Day

October 06, 2023

South Dakota State University Extension invites swine producers and allied industry members to attend the 2023 SDSU Swine Day on Nov. 7 in Brookings.

FDA-approved sharps disposal containers.

Where Do the Sharps Go?

Sharps used in livestock husbandry practices are considered medical or infectious waste. Regardless of why an animal received a shot, it is important to dispose of the needle in a safe way.