Content by Christina Bakker
South Dakota Youth Beef Summit
The South Dakota Youth Beef Summit is a program for youth ages 12-21 interested in learning more about the beef industry. This event will take place on July 14, from 8:30 a.m. - 5:00 p.m. MT at the Cottonwood Field Station.
Hazard Analysis and Critical Control Point (HACCP) Training
SDSU Extension will offer a Hazard Analysis Critical Control Point (HACCP) Training from May 8-9 at SDSU West River Research and Extension (711 N Creek Dr, Rapid City, SD 57703).
Navigating a Cut Sheet From Your Locker Cattle HQ Live
Join SDSU Extension's beef team to gain valuable insights to improve the health, productivity and profitability of your herd. This month, we will discuss how to navigate the language of the cut sheet to make sure you get what you want.
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.
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.
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.
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.
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.
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.
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.