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    Agriculture: The Grand Challenge

    Spring is a season of hope. It is appropriate that the first day of spring occurs during National Agriculture Week, March 17-23. It is a time to recognize the abundance provided by agriculture, and celebrate the opportunity it holds for South Dakota and humanity. As farmers once again move into the fields to plant crops, and also begin calving and lambing season, it's important to keep in mind the challenges ahead.

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    South Dakota Restaurants Survey Part 2:  Waitstaff Training on Beef

    As part of a needs assessment project, researchers from SDSU Extension interviewed restaurant managers and owners from a sampling of restaurants across South Dakota to learn more about beef consumption, beef sales, and training provided to waitstaff in regard to beef and beef products. The project was funded by the South Dakota Beef Industry Council.

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    South Dakota Restaurants Survey Part 1: A Snapshot of Beef Consumption

    SDSU Extension recently conducted a needs assessment project focusing on non-chain South Dakota restaurants marketing beef products. The project was funded by the South Dakota Beef Industry Council.  The project’s goal was to learn more about beef consumption, beef sales, and training provided to waitstaff. Restaurants surveyed were asked to provide information regarding their menu choices, sales trends, and information about their customers.

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    Plan for Leftovers When Feeding a Crowd

    Those in charge of a community or church bazaars that are common this time of year have the stress of having enough food on hand to satisfy the pallet and the stomach. However, when the “cleanup crew” shows-up to volunteer, they are often faced with an abundance of leftovers. Leftovers need a plan to keep foods out of the temperature danger zone.

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    Meat Labeling

    The savory aroma of a backyard barbecue on a summer afternoon, the flavor of a juicy flame-kissed pork chop, or the great feeling you get from making a delicious ham for dinner. These all begin with the selection of your favorite pork cut at the grocery store or local meat market. When you are standing there deciding which pork product you are going have for your next meal, you can be faced with over 10 different options. With so many options available to us at our favorite store making a decision may not be an easy task.  Many labeling claims exist which can lead to confusion when you are making your decision at the meat case. Therefore, we are providing some points to help you as a consumer make a more educated decision about the pork products that you are purchasing.

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    Plan for Leftovers When Feeding a Crowd

    Those in charge of a community or church bazaars that are common this time of year have the stress of having enough food on hand to satisfy the pallet and the stomach. However, when the “cleanup crew” shows-up to volunteer, they are often faced with an abundance of leftovers. Leftovers need a plan to keep foods out of the temperature danger zone.

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    Buying Beef at the Grocery Store

    Selecting the proper cut of beef for the type of dinner you want can be a challenge.  Many retail stores carry over 20 different beef cuts in the fresh meat retail case. The tremendous number of choices available to beef consumers offers a cut for any meal, but can also leave the most confident consumer puzzled as to the proper cut that should be purchased in order to make a great steak, fajitas, or old fashioned pot roast.  Below is a guide to help you select the ideal beef cut for your occasion.

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