This fact sheet will address some of the most common questions and misconceptions surrounding ground beef production and labeling.
Ground Beef Basics
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Jan
06
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.
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.