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 Exempt Red Meat and/or Poultry Slaughter Facilities in Florida

Chad Carr and Larry Eubanks

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 Hogs

Chad Carr, Dwain Johnson, and Mark Shuffitt

AN252 describes the process whereby ultrasound evaluation of the live animal can be used to predict fat thickness and loineye area to determine the carcass merit of youth market hogs.

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

Florida 4-H Tailgate: Make Your Own Dry Rub

Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, Nick Simmons, and Murilo Morata

Dry rubs are a delicious way to season protein and vegetables for the grill. There are four flavor components to a dry rub: spicy, salty, sweet, and savory. This publication lists traditional herbs and spices for each component to get you started designing your own dry rub.

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.

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.

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

USDA-Inspected Livestock Slaughter Facilities in Florida

Charles Carr, Larry F. Eubanks, and Ryan D. Dijkhuis

A comprehensive list of USDA inspected meat animal slaughter facilities in Florida.