Amanda Blair

Professor & SDSU Extension Meat Science Specialist

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605-394-2236

SDSU West River Ag Center
711 N Creek Dr
Rapid City, SD 57703

Amanda Blair supports the citizens of South Dakota in her role as a Professor & SDSU Extension Meat Science Specialist based in Rapid City.

Also by Amanda Blair

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

The COVID-19 pandemic has caused supply chain disruptions for nearly every commodity, including the swine industry. This has left many producers searching for alternative strategies to market their livestock and consumers seeking alternative options for sourcing meat. One option that can be considered is butchering pigs at home.

A man in a blue apron trimming the fat off the back of a pork loin cut.

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.

Several portions of ground beef being inspected at a meat processing facility.

Meat Inspection in South Dakota: Requirements and Resources

Market volatility and disruptions caused by the COVID-19 pandemic have left many producers searching for alternative strategies to market their livestock. Many have inquired about selling directly to consumers, which has generated many questions about meat inspection rules and regulations.

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