2016 SDSU BEEF 20/20 Jan. 6-8 | TSLN.com

2016 SDSU BEEF 20/20 Jan. 6-8

SDSU Extension staff together with the South Dakota State University Animal Science Department faculty and staff are gearing up to host the 2016 BEEF 20/20 program January 6-8, 2016 on the SDSU campus in Brookings.

“BEEF 20/20 is designed to provide an intensive, hands-on, educational opportunity to enhance the understanding of the production and marketing of high quality, high value beef,” said Keith Underwood, SDSU Associate Professor of Meat Science.

Attendees do not need to be cattle producers to attend the program. “Anyone affiliated with the beef industry – producers, allied industry representatives, locker operators, restaurateurs, retailers – is welcome,” said Amanda Blair, Associate Professor & SDSU Extension Meat Science Specialist.

Class size is limited

The 2016 program will begin at 2:30 p.m. on Jan. 6 and will end at noon Jan. 8. Due to the intensive, hands-on nature of the program, registration is limited to the first 30 participants that contact Amanda Blair to register. Registration is $75 and registration deadline is Dec. 18, 2015.

Along with informational presentations, the program will include hands-on opportunities with:

Market Beef Cattle Evaluation: Live animal evaluation is highly subjective, however it is important to know the basic concepts of evaluation from a marketing perspective. Participants in BEEF 20/20 will learn about the aspects of evaluation followed by the opportunity to practice these skills on a group of market cattle.

Beef Carcass Grading and Pricing: Quality and cutability are the primary determinants of beef cattle pricing structures. Understanding how USDA Quality and Yield Grades are determined is critical to understanding how management and genetic decisions affect those grades and how changes could be made to improve product quality and consistency.

Beef Carcass Fabrication: BEEF 20/20 participants will experience the process of breaking a side of beef into wholesale (loin, rib, round, chuck, etc.) and retail cuts (ribeye steaks, sirloin roasts, etc.) in a hands-on fabrication workshop. Understanding where different cuts of beef come from, best cooking methods for various cuts and value differences between carcasses enable participants to become better educated about beef selection and in turn will allow them to share this information with consumers.

BEEF 20/20 is sponsored in part by the South Dakota Beef Industry Council through the beef checkoff. For more information or to register, contact Amanda Blair (605) 394-2236 or amanda.blair@sdstate.edu.

–SDSU Extension