The SDSU BBQ Bootcamp program is designed to educate consumers about beef selection, preparation, and use in meals. Use this playlist to learn about:
- Safe handling
- Selecting cuts
- Degrees of doneness
- Grilling and smoking basics
- Grilling tri-tip
- Cooking a brisket
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Building a Meat Processing Facility
This decision tool is designed for those interested in entering the meat industry.
At-Home Hog Slaughter
One option to address supply chain disruptions is to butcher pigs at home.
Adding Value to the Beef Carcass: Getting to know the value cuts
New value cuts have provided value back to the beef supply chain. Alternative fabrication provides consumers with more options and increases per head carcass value.
