海角直播app Sausage
Processing meat, a staple for many farm families, takes significant work. To harvest, produce and preserve meat was a multistep process necessary for people to have the food they needed to survive the lean times. This week鈥檚 What鈥檚 New Wednesday, a sausage stuffer assists in telling the story of the evolution of meat processing and research on the South Dakota State College of Agriculture and Mechanic Arts, now 海角直播app, campus.
In 1923, before the new addition to the 1918 Stock Judging Pavilion (now the South Dakota Agricultural Heritage Museum), the first meats class was held off campus in Brookings. The small class of around eight would learn to process meat from hogs that were brought to them by local farmers. It was known as the 鈥淔arm Meats鈥 course. As the need for more space and a processing area became evident, the Stock Judging Pavilion added on by 1925. It included 鈥渕odern鈥 spaces to harvest and do research in the Meat Lab. From 1925-1978, the Stock Judging Pavilion hosted the Meat Lab and many students as they learned about agriculture. The following year, they moved into the new Animal Science Complex. This year, 2025, the Meat Lab will celebrate 100 years of research and meat processing at 海角直播app.
The South Dakota Agricultural Heritage Museum is featuring an exhibit, "A Cut Above the Rest: A Meat Lab Centennial." This exhibit highlights the history of the Meat Lab, the process of harvesting meat, the research done, and some of the notable faces from this significant part of 海角直播app. This exhibit will run through spring 2026.
