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[music] Hi, Iamp;#39;m Amanda Blair, Extension Meat Science Specialist at South Dakota State University and today Iamp;#39;m here talking with Adam Rhode, who is the Meat lab Manager at SDSU and we are talking about beef cuts. So Adam, part of your job at sdsu is to run the SDSU meat lab retail counter, can you tell us what are some of the common questions that people ask you when they come in to buy the beef cuts? Sure, well I would say that its a variation of two questions, whatamp;#39;s good and what should I buy? Well thatamp;#39;s a very broad question, so how do you help people walk through that and select beef. Well I try and narrow it down as quickly as possible by asking what asking what cooking method they are going to use to cook. Grilling or pan frying, crock pot or oven slow roasting and smoking are the most common methods I hear and there are beef options that work well for each method. How someone wants to prepare their beef, makes a difference on what cut they shoul
