Meat Producer

All Meat Producer Content

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.

Group of farm trainees gathered around a veterinarian.

Producing Safe Food Means On-Farm Antimicrobial Stewardship

Antibiotic stewardship and residue prevention programs can help establish trusting relationships with end users by ensuring safe, wholesome meat or dairy products on your farm.

Beef carcass prepped for evaluation in a meat lab.

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

A study conducted by SDSU researchers evaluated the impact additive combinations of growth-promotant technologies can have on beef carcass characteristics and tenderness.

A woman holding a frozen pork cut next to an open freezer.

Pork Carcass Fabrication: Packaging and Meat Safety

This article is intended to provide guidance on the proper techniques for packaging meat and storing meat at home.

Variety of frozen meats in a freezer labeled with a red, “Not for Sale” stamp.

Meat (Not) For Sale

Before buying meat from local livestock producers, take the time to understand the rules and regulations of local meat processing.

A man in a blue apron trimming the fat off the back of a pork loin cut.

Pork Carcass Fabrication: Primal and Retail Cuts

This article is intended to provide guidance on the proper techniques for fabricating a pork carcass at home.

A pork carcass that has been cut in half. There are black lines demonstrating where to cut the carcass into its primal cuts. White arrows call out the tenderloin section and the aitch bone. For a complete description, contact SDSU Extension at: 605-688-4792

At-Home Hog Slaughter

One option to address supply chain disruptions is to butcher pigs at home.

Several portions of ground beef being inspected at a meat processing facility.

Ground Beef Basics

Fact sheet on navigating regulations and misconceptions of ground beef.

Goldilocks and Bison Carcass Size Considerations

Many are familiar with the story of Goldilocks and the three bears, where Goldilocks tries to find a bed that's not too hard, nor too soft, but “just right.” Learn how this same concept can help producers find a carcass size that's "just right" for bison processing.