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
Before buying meat from local livestock producers, take the time to understand the rules and regulations of local meat processing.
One option to address supply chain disruptions is to butcher pigs at home.
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.