South Dakota State University Beef 2020 increases participant knowledge of the beef industry

South Dakota State University has developed a hands-on program that addresses the preharvest management factors that influence beef carcass value to aid producers in their management and marketing decisions. The 3-d program includes live cattle and carcass evaluation, beef carcass fabrication, a harvest demonstration, sensory panel, and presentations on topics including live market cattle evaluation, health, and disposition in relation to carcass quality, feeding and management, and value-added beef cuts. To evaluate program effectiveness, data were collected from all programs held between 2013 and 2019. Participants were asked to evaluate their perceived value for each program component, as well as their knowledge of the industry prior to and after completing the program. Upon completion of the 2018 Beef 2020, a focus group of program alumni was assembled to better understand participant experiences, application of the material, and guide future programming. The recommendations of the focus group were implemented during the 2019 program. Component value scores are reported in a box and whisker plot and participant knowledge was evaluated using a paired t-test with significance determined at P < 0.05. Special attention was given to the results of 2019 compared to previous years to determine the efficacy of the program changes. Overall, the average value scores for the sessions all ranked above 8 on a scale of 1-10, indicating a relatively large value to participants. Knowledge of carcass traits, carcass value, and management factors that influence those traits increased after participation in the Beef 2020 program (5.18 vs. 7.67 [+ or -] 0.16; P < 0.0001). The use of a focus group was concluded to be an effective means of assessing program value, strengths, and weaknesses. The Beef 2020 program can be used as a model for other Extension professionals to create programs intended to link livestock producers to their end products. Key words: beef, carcass, evaluation, Extension, focus group, hands-on