Jul 17

Home Harvest Workshop

Friday, July 17

  • Format: In-Person
  • Where: SDSU Animal Science Complex - Meat Lab and Room 129, 1097 N Campus Dr, Brookings, SD 57007
  • Contact: Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist
Register

SDSU Extension will host a Home Harvest Workshop on July 17 from 9:00 a.m. to 5:00 p.m. in the Meat Lab and room 129 of the SDSU Animal Science Complex (1097 N Campus Dr, Brookings, SD 57007).

The Home Harvest Workshop is intended to provide individuals who harvest their own animals either through harvesting livestock or hunting with the knowledge to do so safely while preserving meat quality. This workshop is open to youth and adults. Youth MUST be accompanied by a parent or guardian for the duration of the program. Material will be presented with a minimum of middle school level of understanding. 

The program will cover humane harvest practices, sanitary carcass and meat handling, a beef fabrication demonstration, recommendation of tools and equipment to have on hand, and other topics. This program is not intended to be an in depth instruction for how to harvest.

Registration

Registration is required by July 8 and can be completed using the blue register button above. 

Related Content

SDSU meat counter decorated for the holidays. Four employees stand at the front counter smiling.

Direct Marketing Lamb: Selling to the Ethnic Market

The ethnic market plays a crucial role in the success of the American lamb industry. Learn some keys to success for taking advantage of seasonal demand and price fluctuations in this growing market, including when and where to sell.

A group of people in white lab coats stands next to a row of meat cuts in a meat processing plant
Aug 20

Navigating a Cut Sheet From Your Locker Cattle HQ Live

Join SDSU Extension's beef team to gain valuable insights to improve the health, productivity and profitability of your herd. This month, we will discuss how to navigate the language of the cut sheet to make sure you get what you want.

Producers cutting meat with a band saw.

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.