Livestock

All Livestock Content

A grilled tri-tip steak on a cutting board. Courtesy: Mark Miller [CC BY-SA 3.0]

How to Grill Amazing Beef Tri-Tip

The beef tri-tip is a newer cut that has become increasingly popular in the recent years due to its excellent flavor characteristics. We have put together a list of tips that will you get started to making a great tri-tip on the grill.

How Much Meat Can You Expect from a Fed Steer?

The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. A previous article covered dressing percent—the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. In other words, from a 1200 pound steer, you can expect a 740 – 770 pound carcass.

Hormones in Beef: Myths vs. Facts

Confusion and concern often surround the use of hormones in beef production. It's important to understand that hormones are naturally occurring in cattle, and if they were eliminated completely, the animal could not survive.

Beef, swain and lamb carcasses cleaned and ready for butchering and processing at a locker.

Guide for Purchasing Freezer Beef, Pork and Lamb

Purchasing meat directly from farmers and ranchers has become a prominent consumer trend. This article focuses on purchasing a beef animal, pig or lamb to stock your freezer.

Eric Berg, professor of animal science at NDSU, giving a presentation

Eating Like a Pig is Healthy

On Thursday, February 25, 2016, Dr. Eric Berg gave a presentation at South Dakota State University on “Eating Like a Pig: The Role of Meat in the Human Diet” as part of the University’s Speakers series.

man with rubber gloves inspecting cell-based food product

Cell-Based Meat Products: Background and Current Status

There is ongoing development of cell-based or lab-grown meat products by numerous companies around the world.

Buying Beef at the Grocery Store

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. Use this guide to help you select the ideal beef cut for your occasion.

Large groups of mixed cattle in a feedlot.

SDSU Extension Encourages Cattle Feeders to Attend Feedlot Tour July 19-20

In an effort to provide cattle feeders and producers the opportunity to view a variety of cattle feeding facilities and practices, Warren Rusche, SDSU Extension Beef Feedlot Management Specialist, in collaboration with the South Dakota Cattle Feeders Council, an affiliate of the South Dakota Cattlemen’s Association, have coordinated a feedlot tour July 19-20.

Beef carcass with a transparent grading grid placed over the cut.

Beef Carcass Yield Grades: What do they mean and how are they calculated?

Beef carcass yield grades are used to estimate cutability, which is the amount of boneless, closely trimmed retail cuts from the round, loin, rib and chuck a carcass will yield.

Raw New York strip steaks on a wood cutting board.

Backgrounding Beef Calves on Cover Crops May Improve Steak Tenderness

Can short-term backgrounding diets of beef calves have long term impacts of meat quality? Recent research from the meat science team at South Dakota State University says, “Yes.”