Meat Consumer

All Meat Consumer Content

Meat

SDSU Extension provides meat resources for producers, processors and consumers.

Jan 06

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.

Growth Promotant Technologies: Impact on Beef Production and Meat Quality - Background

It is well documented that growth promotant technologies can increase pounds of beef produced while reducing input costs and resource use. But what impacts do these technologies have on beef production and meat quality?

Variety of Animal-based protein sources.

High-Quality and Affordable Protein Options

Protein is an essential part of the human diet and can come from many sources. Learn about some protein options to build resiliency when certain proteins are experiencing shortages or increased costs.

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.