Local meat processor educates on beef fabrication techniques

Staff reports
Farm Forum

Pierre - The South Dakota Beef Industry Council (SDBIC) participated in the Dakota Butcher Breaking Down Beef event held on April 7 in Clark, SD. Led by Randy Gruenwald, owner and operator of Dakota Butcher, the event focused on demonstrating the steps involved in processing an entire half beef carcass.

Beef farmers and ranchers as well as consumers were provided the opportunity to watch firsthand as the Dakota Butcher team fabricated the side of beef into primal, sub-primal and various common as well as not so common beef cuts right before their eyes. Attendees also had the opportunity to ask questions about the process as well as how to prepare various cuts of beef.

“Our local meat processors play such an important role throughout our state and this was a great event in which to highlight the work they do,” states Suzy Geppert, SDBIC Executive Director. “This last year has been challenging for many and this segment of our industry has provided valuable support to our communities and offers a great opportunity for those looking to become part of the meat industry.”

Several SDBIC team members were in attendance including Director of Nutrition Holly Swee. Swee provided information on the nutritional value of the product and shared insight on Beef Checkoff funding that spurred research on new value-added beef cuts from the Chuck and Round over the years that lead to the success of popular cuts like the flat iron and Delmonico or chuck-eye steak.

“It’s important to highlight these various value-added beef cuts and tell the story behind them. The initial Muscle Profiling research was funded by the Cattlemen’s Beef Broad through the National Cattlemen’s Beef Association,” Swee states. “The meat scientist studied underutilized muscle groups in the beef Chuck and Round to discover new steaks and roasts for consumers that were flavorful, tender and provided a consistent positive eating experience. Prior to the Muscle Profiling study, much of the Chuck and Round was turned into grind, thus the new beef cuts added additional value to the carcass. Thanks to the Beef Checkoff and the entire beef community, the value-added cuts like the Flat Iron steak and Chuck Eye steak are items you can regularly find in grocery stores as well as menus across the United States."

The SDBIC also had the opportunity to visit with those in attendance and answer questions regarding the one-dollar Beef Checkoff and the efforts that are being used to promote Beef as a premier protein in South Dakota and around the United States.

Gruenwald ended the evening by expressing his view on industry success.

“It takes a team with good communication and insight to make the Beef industry successful, including Beef Farmers and Ranchers, local lockers and beef processers, food service providers, retail locations and consumers all doing their part to better understand and support each other,” he said. “When we all do our part the Beef Industry will succeed as well as our local communities.”

Learn more about the event as the SDBIC shares highlights on Facebook, Instagram and Twitter throughout May, which is Beef Month. The South Dakota Beef Industry Council works on behalf of South Dakota beef producers through the $1 Beef Checkoff program.

For more information on Beef Checkoff and statewide efforts visit www.sdbeef.org and www.MyBeefCheckoff.com or contact Suzy Geppert at sgeppert@sdbeef.org.

Dakota Butcher owner, Randy Gruenwald, and head butcher Ed Hickey demonstrate the process of fabricating a side of beef during the Breaking Down Beef Event.
SDBIC Director of Nutrition, Holly Swee explains information on the nutritional value of the product and shared insight on Beef Checkoff funding that spurred research on new value-added beef cuts.