Animal Science Complex 119
Animal Science-Box 2170
University Station
Brookings, SD 57007
Christina Bakker supports the citizens of South Dakota in her role as an Assistant Professor and SDSU Extension Meat Science Specialist.
Whether you're making burgers, tacos, meatloaf, pasta sauce, or breakfast sausage, consumers are faced with a growing number of choices in the meat case. Understanding lean percentages, packaging styles, and species options can help shoppers select the product that best fits their needs.
Before committing to buying beef in bulk, it is important to familiarize yourself with available cutting options to make the most of your investment. Learn some important tips and considerations for making cutting instruction decisions.
While the risk of Shiga-toxigenic Escherichia coli (STEC) should be taken seriously, the incidence of positive STEC tests can be mitigated by proper animal, carcass, and product handling, as well as robust sanitation policies and practices.
