For Immediate Release: Friday, May 20, 2005
Contact: Mary Lehecka Nelson, 773-3301
PIERRE, S.D.– The SOUTH DAKOTA CERTIFIED™ Beef Initiative is one step closer to becoming a reality as the Emergency Rules for the program were officially released today.
SOUTH DAKOTA CERTIFIED™ Beef is the vision of Governor Rounds. The concept for this program was incorporated into the state’s 2010 Initiative, a long-term plan for tourism and economic development in South Dakota. "Since we kicked off the 2010 Initiative in October of 2003, the Department of Agriculture, the Governor’s Office of Economic Development, the South Dakota Animal Industry Board, South Dakota State University, and industry leaders have worked tirelessly to make this vision a reality," Jafar Karim, director of the Governor’s Office of Economic Development, said. "We're one step closer to reality today.
The emergency Rules establish the legal authority for the state to administer this voluntary program. The document outlines the parameters for producer and processor participation, as well as inspection, reporting and enforcement actions.
Legislation for the SOUTH DAKOTA CERTIFIED™ Beef Program was introduced during the 2005 session and drew support from legislators, cattle producers and processors from around the state. The state of South Dakota is the first governmental agency to pursue a state certified beef program. The program is based on a strong foundation of state verified participation requirements for both cattle producers and beef processors that ensure program integrity and continuous improvement.
"Getting to this stage has been a huge undertaking," Karim said. "We wanted to make sure we did everything upfront to ensure a program that was built on integrity," he said. "There is no question that the benefits of this program to producers, processors and consumers will be far reaching," he concluded.
The next step will be to hold a public hearing. Once the date and location are finalized, the public will be notified so they can offer written or verbal comment. Following the public hearing, the rules will be filed with the Secretary of State and become permanent 20 days later.
SOUTH DAKOTA CERTIFIED™ Beef Processing Program Fact Sheet
Vision
- The SOUTH DAKOTA CERTIFIED™ Beef (SDCB) program was designed to help the state’s producers, feeders and processors share in the end sale margins of locally raised and processed beef by redefining South Dakota beef from a commodity product to one recognized as premium. It is based on a strong foundation of state verified participation protocols that ensure consumer confidence, program integrity and continuous improvement in product quality.
- Began in August 2004 following the Governor’s Beef Summit
- 10 member advisory committee formed by Governor’s Office of Economic Development
- Cross section of SD’s beef industry including processing, marketing, academia
- Provide expertise and guidance for processor participation requirements, policies and procedures
Geography/Animal Origin
- Processors must be located in South Dakota.
- Only SOUTH DAKOTA CERTIFIED™ ENROLLED CATTLE are eligible to become SDCB products.
- The South Dakota Department of Agriculture is responsible for producer education and enrollment.
Tracking and verification are critical to the overall integrity of the SDCB program. Tracking and verification objectives will be met through the following requirements.
- SDCB product must be segregated from other non-SDCB product during harvesting and processing.
- Prior to harvest, processors must verify the eligibility and origin of live animals through the SOUTH DAKOTA CERTIFIED™ Data Management System.
- Processors must demonstrate their ability to trace SDCB product from the live animal of origin to the finished product leaving the plant.
- Long term goal: to have complete traceability from the consumer back to the cattle producer.
The SDCB program recognizes that purchasing factors important to consumers are tenderness, flavor and consistent quality. Quality objectives will be met through the following standards.
- Processors must employ at least one "approved" quality enhancement (tenderization) technique on all SDCB product.
- These techniques are aimed at increasing the likelihood of a more pleasurable eating experience.
- Although marbling does not impact tenderness, it does affect flavor & juiciness.
- Marbling scores will differentiate between product tiers.
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- *Base level- equivalent to USDA Select
- *Upper level- equivalent to USDA Choice
(*Formal names will be selected after additional market research.)
Becoming a SOUTH DAKOTA CERTIFIED™ Beef Processor
Step 1: Education and Training
All processors interested in participating in the SOUTH DAKOTA CERTIFIED™ Beef Processing program must successfully complete initial program education and training prior to application.
Step 2: Application
Processors must submit the following items to the State of South Dakota:
- An official application form
- A copy of the plant’s most recent state or federal inspection report
- A copy of the plant’s Processing Procedures Manual *
Step 3: Register a Premises
Processors must have an official USDA premises number that uniquely identifies the geographic location of their plant.
Step 4: Initial Inspection
The South Dakota Meat Inspection Program will conduct an initial on-site inspection of each applicant. Inspectors will evaluate the applicant’s ability to comply with program participation requirements and execute their Processing Procedures Manual.
Step 5: Licensing
Processors issued approval for program participation must sign a SDCB Processing Program Licensing Agreement in order to use the official program Seal on eligible beef product.
Ongoing Requirements
Proficiency Verification
Each processor utilizing the state Carcass Quality Certification System must provide an initial in-plant demonstration of their skills to SDSU personnel. A minimum accuracy score must be met.
Annual Audits
The South Dakota Meat Inspection Program will audit participating processors annually to ensure compliance with program requirements and Processing Procedures Manual. Processors must adequately correct non-conformances in order to continue participation.
Monitoring and Product Sampling
Beef product from each processor will be randomly sampled each quarter and tested by SDSU to measure the correct application of the State Carcass Quality Certification System, as well as, quality, consistency and improvement over time.
Continuing Education
Participating processors must attend one annual continuing education session.
Participation Fees
Year 1 of participation
- No licensing fee
- Processors pay the cost of follow up inspections/audits resulting from non-conformances (if required).
- Processors pay the cost of product used for sampling.
- No product sampling fees
- $150 licensing fee
- Processors pay the cost of follow up inspections/audits resulting from non-conformances (if required).
- Processors pay the cost of product used for sampling.
- No product sampling fees
- $300 licensing fee
- Processors pay the cost of follow up inspections/audits resulting from non-conformances (if required).
- Processors pay the cost of product used for sampling.
- Processors pay product sampling fees.
