Meat

The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

C. Chad Carr and Larry Eubanks

Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours

Larry Eubanks, Chad Carr, and Chris Pantaleo

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts

Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto

Guidance for Processing Fermented and Dried Sausage in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Food Processing: The Meat We Eat

Erica L. Bub, Keith Schneider, Chad Carr, and Matt Hersom

Facts and Frequently Asked Questions About Lean, Finely-Textured Beef

Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks

Specialty Meat Marketing Claims: What's the difference?

Chad Carr, Larry Eubanks, and Ryan Dijkhuis

Custom and Retail Exempt Meat Processing

Chad Carr, Larry Eubanks, and Ryan Dijkhuis

Guidance for Processing Cured and Smoked Ham and Pork Loins

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Adding Value to Livestock with Niche Meat Marketing Programs

Chad Carr, Larry Eubanks, and Ryan Dijkhuis

Ultrasound and Carcass Merit of Youth Market Cattle

Chad Carr, Dwain Johnson, and Mark Shuffitt

The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs

B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. Brendemuhl

Guidance for Processing Beef Jerky in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Guidance for Processing Cured and Hot Smoked Sausage

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

2021—How do I legally sell meat from my own livestock and poultry in Florida?

Chad Carr, Jason Scheffler, and Matthew Johansson

This publication provides information for Florida residents who want to sell meat and poultry from their own livestock and poultry. Written by Chad Carr, Jason Scheffler, and Matthew Johansson, and published by the UF/IFAS Department of Animal Sciences, revised August 2021.

Certified Beef Programs: What’s in a Name?

Tracy Scheffler, Jason Scheffler, and Chad Carr

This publication discusses certified beef programs and carcass quality specifications. Written by Tracy Scheffler, Jason Scheffler, and Chad Carr, and published by the UF/IFAS Department of Animal Sciences, October 2021.

How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida 2021?

Chad Carr, Jason Scheffler, and Michael Fioretto

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Animal Systems

Learn more about meat quality, robotics, invasive reptiles and more – and maybe win a prize at Youth Field Day on June 27

Brad Buck

You want to see cattle up close and find out how Florida ranchers bring beef to your dinner table? Come to the 15th Annual Youth Field Day at the UF/IFAS Range Cattle Research and Education Center (RCREC) from 8 a.m. to 2 p.m. on June 27. Space is limited, so register soon. Students, ages 8 […]

Raising the Bar: How to Improve Beef Cattle Reproduction for a More Viable Operation

Jonael Bosques

Did you know that Florida ranks 9th in the nation when it comes to cow-calf numbers? Beef cattle production was instrumental in building Florida’s economy. Our state was the first to have a beef industry, and today, more than 500 years after the first Spanish cow set hoof on our soil, local economies are still […]

Keeping Backyard Chickens Healthy

Mark Bailey

Chickens have been domesticated for thousands of years across Asia, Europe, and now the Americas. As a result of selective breeding for desirable characteristics, such as for egg or meat production, they are not as robust as their wild ancestors. Modern chickens are generally more susceptible to environmental stress and diseases. So, keeping chickens healthy, […]