Meat Processor

All Meat Processor Content

SDSU meat counter decorated for the holidays. Four employees stand at the front counter smiling.

Direct Marketing Lamb: Selling to the Ethnic Market

The ethnic market plays a crucial role in the success of the American lamb industry. Learn some keys to success for taking advantage of seasonal demand and price fluctuations in this growing market, including when and where to sell.

Three ribeye steaks on a cutting board.

Meat

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

Group of meat processing trainees inspecting parts of a beef carcass.

Testing for E. coli in Raw Meat Products: Basic information for meat processors

While the risk of Shiga-toxigenic Escherichia coli (STEC) should be taken seriously, the incidence of positive STEC tests can be mitigated by proper animal, carcass, and product handling, as well as robust sanitation policies and practices.

Three brown yearlings eating from a feeding trough.

Animal Science Research and Extension Report

Research report from Animal Science Department covering a variety of areas in livestock production.

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.

Producers cutting meat with a band saw.

Expanded Meat and Poultry Processing Resources Available to S.D. Livestock Producers and Meat Processors

The USDA's commitment to creating a more-resilient meat and poultry processing system is making new opportunities for rancher-owned enterprises, worker-owned housing and other cooperative initiatives.

Beef carcass prepped for evaluation in a meat lab.

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.

Meat processor taking a photo of a carcass to send for remote grading.

USDA Remote Grading Pilot Program: Increasing Marketing Options at Small Plants

The USDA Agricultural Marketing Service recently launched a pilot program for Remote USDA Beef Carcass Grading, allowing qualifying processors to electronically submit photos of carcasses to be presented for grading.

Beef cuts being dry aged at a meat locker.

How Much Weight do Beef Carcasses Lose While Aging?

Value in the beef industry is driven by quality and weight. Knowing much weight carcasses could lose during wet or dry aging is important to understanding all aspects of yield.

Producer presenting frozen lamb meat products in a deep freezer.

Direct Marketing Lamb: Selling Direct to Consumer

The growing interest in food chain transparency has fostered the growth of direct marketing meat to consumers. Learn some of the challenges and opportunities this style of marketing offers lamb producers.