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Amanda Blair

Professor & SDSU Extension Meat Science Specialist

Also by Amanda Blair

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The Experts Share Tips to Selecting the Perfect Steak

December 19, 2018

With grilling season in full swing, many grillers are in search of the perfect steak. SDSU Extension staff teamed up with the South Dakota Beef Industry Council to share their best tips to selecting the perfect steak.

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.

Food Safety, Health, Beef Cattle, Swine

an image showing beef cuts

Adding Value to the Beef Carcass: Getting to know the value cuts

A typical beef animal can produce a carcass that weighs between 700 and 900 pounds. Approximately 50% of that weight consists of the chuck (fore quarter or shoulder portion) and the round (hind quarter). Traditionally the chuck and round are fabricated into either 1) roasts that require slow, moist heat cookery, 2) steaks that require some type of tenderization to improve palatability or 3) trim for ground beef.

Beef Cattle