Meat Producer
All Meat Producer Content
Animal Science Research and Extension Report
Research report from Animal Science Department covering a variety of areas in livestock production.
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.
Can Pork Producers Rely on Antibiotic-Use-Based Product Differentiation To Be Competitive?
Do consumers prefer meat produced with the minimal use of antibiotics compared to meat produced with standard antibiotic use? The following study investigates this question in-depth for South Dakota pork producers.
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?
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.
Meat
SDSU Extension provides meat resources for producers, processors and consumers.
Data to Help Make Management Decisions Cattle HQ Live
Join SDSU Extension's beef team to gain valuable insights to improve the health, productivity and profitability of your herd.
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.
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.
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.