4-H Livestock Judging: a 4-H Animal Science Project

Florida 4-H Tailgate: Cooking Equipment

Florida 4-H Tailgate: Cooking Safety

Florida 4-H Tailgate: Fire-Building

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Florida 4-H Tailgate: Meat Selection

Pork Retail Identification Cuts

Beef Retail Identification Cuts

Lamb and Variety Meat Retail Identification Cuts

Risk Management for 4-H Youth Development Work: Large Animals–Horses

Recommendations for Traceability and Use of USDA Premise IDs for Swine Exhibition at Terminal Shows in Florida

Florida 4-H Tailgating Contest Handbook

Market Hog Project Financial Considerations

Specialty Meat Marketing Claims: What's the difference?

Adding Value to Livestock with Niche Meat Marketing Programs

Custom and Retail Exempt Meat Processing

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

Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures

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

Incorporating Growth Performance with Youth Market Hog Shows

Conducting a Successful Livestock Show for Youth

Best Practice Checklist for Management of a Swine Show for Youth

Ultrasound and Carcass Merit of Youth Market Cattle

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

Feeding Ensiled Citrus Pulp to Finishing Pigs

Food Processing: The Meat We Eat

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

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

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

Risk Management for Florida 4-H Youth Development Work: Large Animals—Livestock

Common Hazards to Consider During Manufacturing of Feed for Beef and Dairy Cattle

Antibiotic Use and Resistance for Beef Cattle Producers

La Ley de Modernización para la Seguridad Alimentaria (FSMA): Controles Preventivos para los Alimentos de Animales

Common Hazards to Consider during Manufacturing of Feeds for Swine

Certified Beef Programs: What’s in a Name?

Wild Game: Safety and Quality in the Field

Wild Game: Fresh Meat Processing

Wild Game: Further Processing of Wild Game Meat

4-H Swine Record Book 2

Florida 4-H Livestock Market Animal Record Book

Selecting Pigs for Youth Swine Shows

4-H Livestock Judging: Introduction and Leader's Guide

4-H Livestock Judging: Activity 1, Parts is Parts

4-H Livestock Judging: Activity 2, Different Strokes

4-H Livestock Judging: Activity 3, The Bottom Line

4-H Livestock Judging: Activity 4, What You See Is What You Get!

4-H Livestock Judging: Activity 5, Express Yourself

4-H Livestock Judging: Activity 6, Judging a Class

4-H Livestock Judging: Activity 7, How Do I Rate?

4-H Livestock Judging: Activity 8, What's My Line?

4-H Livestock Judging: Activity 9, What's Your Score?

Feeding Food Wastes to Swine

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