Beef Retail Toolkit

Everything you need to train staff and build shoppers' knowledge about beef.

Beef University

Meat Department Beef Cutting Guide

Beef and the Retail Consumer

Increase Beef Purchases


Social Media Tools 

Click on the link below for suggested social media posts!

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How to Butcher an Entire Cow

Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:

1. Round: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)

2. Loin: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak

3. Rib: skirt steak, ribeye steak

4. Chuck: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak

Customer Resources

Online, printable, and printed resources helpful for registered dietitians and retailers.

5 simple grilling Steps

Follow these simple steps for grilling and you will find grilling to be easy and satisfying!

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Grilling the lean cuts you love

Discover which lean cuts need minimal prep and which need a little TLC!

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Understanding beef quality grades

Help  consumers understand quality grades!

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Ground Beef Thawing

Follow these simple steps and you'll have a quick and delicious beef meal on the table in no time!

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Beef recipe brochure

To order this customer brochure from the SDBIC office, call 605-224-4722.

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