Jan 06

Beef 20/20

Tuesday, January 6 - Thursday, January 8

SDSU Extension will host a hands-on workshop for cattle industry stakeholders on January 6-8.

Location
SDSU Animal Science Complex
1097 N Campus Dr.
Brookings, SD 57007

Contact
Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist

Beef 20/20 is a hands-on educational program for beef industry stakeholders and agriculture educators ages 18+ to learn how cattle management impacts beef quality and yield. This hands-on program will cover topics such as live animal evaluation, carcass evaluation, industry speakers, hands-on beef cutting, and more.

Registration

The cost to attend is $250 and includes one lunch, one supper, break refreshments, and a binder of program materials. Registration is required by December 22, 2025, using the form below.

If the embedded registration form is not displaying on this page, visit Eventbrite to register.

Butcher's Guide to Red Meat

The purpose of this guide is to serve as an educational resource to help bridge the knowledge gap between livestock producers, meat processors, and consumers to aid in furthering processor education and to serve as a resource to reference when answering consumer questions.

Two meat inspectors walking along a line of hanging beef carcasses.

Impacts of Beef Hot Carcass Weight on Steak Palatability

The beef industry is constantly evolving, with producers striving for maximum efficiency and high product quality. Recent research at South Dakota State University evaluated the impact of beef hot carcass weight and product aging on steak palatability.

Beef cuts being dry aged at a meat locker.

How Much Weight do Beef Carcasses Lose While Aging?

Value in the beef industry is driven by quality and weight. Knowing much weight carcasses could lose during wet or dry aging is important to understanding all aspects of yield.