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

Professional portrait of 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

Beef carcass prepped for evaluation in a meat lab.

Growth Promotant Technologies: Impact on Beef Production and Meat Quality - Research

A study conducted by SDSU researchers evaluated the impact additive combinations of growth-promotant technologies can have on beef carcass characteristics and tenderness.

Black angus cattle in a feedlot.

Growth Promotant Technologies: Impact on Beef Production and Meat Quality - Background

It is well documented that growth promotant technologies can increase pounds of beef produced while reducing input costs and resource use. But what impacts do these technologies have on beef production and meat quality?

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.