Understanding beef quality from the carcass up

Katelyn Winberg
Apr 13, 2026
7 hrs ago

Cattlemens Ed Day (20).JPG — Christina Bakker evaluates ribeye area during a hands-on demonstration at Cattlemen’s Education Day Feb. 19 at South Dakota State University in Brookings. Attendees observed how carcass measurements are used to determine yield and quality grades.
Tri-State Neighbor photo by Katelyn Winberg

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Cattlemen’s Education Day brought producers, researchers and industry leaders to South Dakota State University Feb. 19 to discuss current research, market considerations and management strategies shaping the beef industry.

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Cattlemens Ed Day (5).JPG — Christina Bakker discusses beef quality grade factors during Cattlemen’s Education Day Feb. 19 at South Dakota State University in Brookings. Bakker explained how skeletal maturity, lean characteristics and marbling contribute to quality grades.
Tri-State Neighbor photo by Katelyn Winberg

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Cattlemens Ed Day (58) cropped.jpg — Warren Rusche speaks during Cattlemen’s Education Day Feb. 19 at South Dakota State University in Brookings. Rusche shared research on cattle nutrition and feedlot performance.
Tri-State Neighbor photo by Katelyn Winberg

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Born and raised on a farm in southeastern South Dakota, Katelyn currently resides in Sioux Falls. She enjoys attending SDSU football games (her alma mater), going to farmer’s markets and visiting her parents at their family farm. Reach her at kwinberg@tristateneighbor.com.