Meat Consumer

All Meat Consumer Content

Butcher holding a large tub of raw ground beef in a meat processing facility.

Frequently Asked Questions About Serving Bison in USDA Child Nutrition Programs

Frequently asked questions and answers for serving bison in child nutrition programs.

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.

Meat

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

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.