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
Topics
Learn how to increase the quality of livestock for consumption.
View resources and regulations for processing and selling meat.
View latest recommendations for purchasing and preparing meat.
Featured Resources
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.
Building a Meat Processing Facility
This decision tool is designed for those interested in entering the meat industry.
Ground Beef Basics
Fact sheet on navigating regulations and misconceptions of ground beef.
Upcoming Events
Beef 20/20
SDSU Extension will host a hands-on workshop for cattle industry stakeholders on January 6-8, held in the Animal Science Complex (1097 N Campus Dr., Brookings, SD 57007) on the campus of South Dakota State University.
Navigating a Cut Sheet From Your Locker Cattle HQ Live
Join SDSU Extension's beef team to gain valuable insights to improve the health, productivity and profitability of your herd. This month, we will discuss how to navigate the language of the cut sheet to make sure you get what you want.
Related Content
Navigating a Cut Sheet From Your Locker Cattle HQ Live
Join SDSU Extension's beef team to gain valuable insights to improve the health, productivity and profitability of your herd. This month, we will discuss how to navigate the language of the cut sheet to make sure you get what you want.
Testing for E. coli in Raw Meat Products: Basic information for meat processors
While the risk of Shiga-toxigenic Escherichia coli (STEC) should be taken seriously, the incidence of positive STEC tests can be mitigated by proper animal, carcass, and product handling, as well as robust sanitation policies and practices.
Beef 20/20
SDSU Extension will host a hands-on workshop for cattle industry stakeholders on January 6-8, held in the Animal Science Complex (1097 N Campus Dr., Brookings, SD 57007) on the campus of South Dakota State University.