This fact sheet will address some of the most common questions and misconceptions surrounding ground beef production and labeling.
Ground Beef Basics
Related Content
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.
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.
SDSU Extension, USDA FSIS to co-host food safety summit
July 22, 2024
South Dakota State University Extension invites meat and poultry industry professionals to attend a virtual summit about federal meat regulations and current food safety issues.