Meat

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

Our Experts

Amanda Blair

Amanda Blair

Christina Bakker

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Topics

herd of cattle at feed bunk

Producer

Learn how to increase the quality of livestock for consumption.

Young producer inspecting meat in a locker with a digital tablet.

Processor

View resources and regulations for processing and selling meat.

Hand holding meat thermometer to check the doneness of grilled steaks.

Consumer

View latest recommendations for purchasing and preparing meat.

Featured Resources

Three ribeye steaks on a cutting board.

Building a Meat Processing Facility

This decision tool is designed for those interested in entering the meat industry.

A pork carcass that has been cut in half. There are black lines demonstrating where to cut the carcass into its primal cuts. White arrows call out the tenderloin section and the aitch bone. For a complete description, contact SDSU Extension at: 605-688-4792

At-Home Hog Slaughter

One option to address supply chain disruptions is to butcher pigs at home.

an image showing beef cuts

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.

Related Topics

Meat Consumer, Meat Processor, Meat Producer, Meat Publications

Related Content

Woman with tablet examining ground beef at a grocery store.

What’s the Beef With Ground Beef?

Unpack some of the common myths about the appearance, quality and processing of store-bought ground beef products.

Hand holding meat thermometer to check the doneness of grilled steaks.

Summer Grilling Safety Tips

With the first taste of warm weather comes the itch to get out and grill! Before you fire up the grill this season, here are a few reminders on grilling and food safety.

Group of farm trainees gathered around a veterinarian.

Producing Safe Food Means On-Farm Antimicrobial Stewardship

Antibiotic stewardship and residue prevention programs can help establish trusting relationships with end users by ensuring safe, wholesome meat or dairy products on your farm.