Interactive demonstrations on live market cattle evaluation and beef carcass grading and pricing are a part of the BEEF 20/20 workshop, which starts at 2:30 p.m. Jan. 6 and ends at noon on Jan. 8 in Brookings, S.D. Attendants will learn about other topics including feeding and management strategies to improve carcass quality, genetic prediction of carcass merit and marketing the calf crop.

Meat and food safety technology, along with factors that affect eating quality are topics included in the workshop. Beef carcass fabrication and a product taste panel will round out the workshop.

Deadline to register is Dec. 1, and the cost is $50. South Dakota State University hosts this event with sponsorship by the South Dakota Beef Inudstry Council.

"This workshop is an educational opportunity for anyone affiliated with the beef industry, and will help individuals understand production and marketing of quality beef," says Cody Wright, South Dakota Cooperative Extension beef specialist. "We welcome producers, industry representatives, locker operators and retailers to take part."