Content by Christina Bakker

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.

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.

group of students looking at a pair of beef cattle

SDSU Extension to host Youth Beef Summit

May 14, 2025

South Dakota State University Extension will host a new event for youth age 12-21 to learn about the beef industry.

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.

Youth inspecting swine in pens

SDSU Extension hosting 2025 Swine Summit for youth

March 18, 2025

South Dakota State University Extension is pleased to host the 2025 South Dakota Swine Summit on June 12, 2025, on the SDSU campus in Brookings.

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.

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.

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.

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.

Youth inspecting swine in pens

SDSU Extension hosting South Dakota Swine Summit for youth

June 25, 2024

Youth interested in the swine industry are invited to participate in the 2024 South Dakota Swine Summit on June 13, 2024, on the South Dakota State University campus in Brookings.