Supermarket Registered Dietitian Toolkit

Helping registered dietitians provide customers and entire communities invaluable information about beef.

Marketing the Meat Case Matters - Video

Protein Challenge Toolkit

Go Tasty Go Lean Toolkit

Freezer Meal Beef Recipes:

- Moroccan Beef and Sweet Potato Stew

 - Rock and Roll Beef Wraps

 - Slow Cooked Beef Risotto

 - Four-Way Slow Cooker Shredded Beef

- Southwestern Beef Wraps 

- Ginger Beef Noodle Soup 

- Wild West Beef Hash


Beef Retail Toolkit

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

Beef University

Meat Department Beef Cutting Videos

Beef and the Retail Consumer 

Increase Beef Purchases 

Visit Beef Retail Website


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.


Interactive Butcher Counter

The Interactive Butcher Counter is a dynamic online resource for consumers.

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Braising Infographic

Braising (or Pot Roasting) is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid. This online resource gives them the simple steps to braising brilliance.

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Stewing Beef Infographic

The best part about stewing is it does all the work for you. This comforting slow cooking method takes beef’s 10 essential nutrients to an all new level by using cubes of beef mixed with vegetables and other ingredients in enough liquid to cover them all.

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Meat Thermometer Food Safety

This printable handout for customers explains why to use a meat thermometer, how to choose the right type, and tips for proper use.

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Confident Cooking with Beef

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

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Big Nutrition in a Small Package

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

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