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

Learn how to increase the quality of livestock for consumption.

View Producer Resources

View resources and regulations for processing and selling meat.

View Processor Resources

View latest recommendations for purchasing and preparing meat.

Explore consumer recommendations 

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

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.

measuring fat on a piece of beef
Oct 16

Data to Help Make Management Decisions Cattle HQ Live

Join SDSU Extension's beef team to gain valuable insights to improve the health, productivity and profitability of your herd.

Two meat inspectors walking along a line of hanging beef carcasses.

Impacts of Beef Hot Carcass Weight on Steak Palatability

The beef industry is constantly evolving, with producers striving for maximum efficiency and high product quality. Recent research at South Dakota State University evaluated the impact of beef hot carcass weight and product aging on steak palatability.