Meat Consumer

All Meat Consumer Content
Frozen meat hopper at the front of the South Dakota State University meat counter.

Freezer Beef: What cuts are available?

Before committing to buying beef in bulk, it is important to familiarize yourself with available cutting options to make the most of your investment. Learn some important tips and considerations for making cutting instruction decisions.

Three ribeye steaks on a cutting board.

Meat

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

Producers cutting meat with a band saw.

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.

Black angus cattle in a feedlot.

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.

Sealed packages of ground beef stacked inside a meat cooler at a grocery store.

Frequently Asked Questions About Beef to School in South Dakota

This FAQ resource provides responses to commonly asked questions about serving beef in South Dakota (SD) child nutrition programs (CNPs). Both requirements and recommendations are provided.

Cooked slices of bacon on a slate with fresh herbs.

Don't Go Bacon My Heart

How much do most consumers really know about bacon? Let’s explore some bacon basics to help you understand this delicious product.

Hand holding meat thermometer to check the doneness of grilled steaks.

Summer Grilling Safety Tips

With the first taste of warm weather comes the itch to get out and grill! Before you fire up the grill this season, here are a few reminders on grilling and food safety.

Butcher helping a customer select meat in a glass cabinet.

Tips for Purchasing and Preparing Turkey, Ham and Prime Rib

From turkey to prime rib, let’s look at some things to consider before you sink your teeth into your next holiday meal.