RELEASE DATE: October 19, 2005
By Joe Nadenicek, Watertown Public Opinion
A steak dinner probably never tasted quite so good for South Dakota Gov. Mike Rounds. On Monday, Rounds sat down in a Sioux Falls restaurant for a homegrown and certified steak through the South Dakota Certified Beef program.
The meal held a special significance for more than one reason. First, it was the first time a South Dakota restaurant offered state-certified beef as a menu item. More will follow, of course, as the program produces the beef to match what should be growing demand.
The other reason the dinner was an important event is it highlights a growing momentum for the new program. Right now there are 63 cattle producers licensed for the certified beef program and others are pending. Four processing plants are licensed to participate in the program. But just a few short years ago the program was merely an idea.
The South Dakota Certified Beef program was proposed by Rounds, sold to the public and producers and given legislative approval last year. The program is designed to give consumers a premium choice in beef purchases knowing the beef they are purchasing has been tracked from birth to slaughter to ensure quality requirements are met.
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The program shouldn't end at South Dakota's borders, either. State Agriculture Secretary Larry Gabriel took the opportunity earlier this year to promote the certified beef to Asian markets during a trip there. The Asian markets were closed to outside beef since the discovery of mad cow disease in an animal in Washington state. Canadian markets could also produce some results for certified South Dakota beef.
South Dakota already enjoys a $1.5 billion state beef industry, ranking it as one of the top 10 cattle-producing states (behind Texas, Nebraska, Kansas, Colorado and Iowa) so it's no surprise the certified beef program sailed through the South Dakota Legislature nearly unanimously. Beef is big business in South Dakota and slated to be even bigger.
Because of the impact beef has on the future of the state, the certified beef program is also part of the governor's 2010 Initiative. The project calls for doubling visitor spending to $1.2 billion, increasing the gross state product by $10 billion, becoming a leader in research and technology and promoting South Dakota's quality of life.
Home grown beef, certified and sold at premium prices plays right into that agenda, and rightly so. Like ethanol, this is another example of value-added agriculture where, instead of shipping raw ag commodities out of state for processing, we instead add significant value to them, increasing the total value produced in South Dakota.
Rounds wasn't alone at dinner. All told, about 130 invited guests had a South Dakota Certified Beef dinner. We'd imagine 130 is only the beginning as the certified beef program continues to gain popularity and followers in this, and neighboring, states.
When supply catches up with demand for this product, the certified beef program will have a successful future in South Dakota.
