Ground Beef Basics

This fact sheet will address some of the most common questions and misconceptions surrounding ground beef production and labeling.

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Ground Beef Basics: Navigating Regulations and Misconceptions

Hazard Analysis and Critical Control Point (HACCP) Training

SDSU Extension will offer a Hazard Analysis Critical Control Point (HACCP) Training from May 8-9 at SDSU West River Research and Extension (711 N Creek Dr, Rapid City, SD 57703).

SDSU meat counter decorated for the holidays. Four employees stand at the front counter smiling.

Direct Marketing Lamb: Selling to the Ethnic Market

The ethnic market plays a crucial role in the success of the American lamb industry. Learn some keys to success for taking advantage of seasonal demand and price fluctuations in this growing market, including when and where to sell.

A group of people in white lab coats stands next to a row of meat cuts in a meat processing plant

Aug 20

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.