Carr, Chad
Biography
professor and state meat Extension specialist, UF/IFAS Department of Animal Sciences, Gainesville, FL
Publications
- 2021—How do I legally sell meat from my own livestock and poultry in Florida?
- 4-H Livestock Judging: a 4-H Animal Science Project
- Adding Value to Livestock with Niche Meat Marketing Programs
- Antibiotic Use and Resistance for Beef Cattle Producers
- Beef Retail Identification Cuts
- Best Practice Checklist for Management of a Swine Show for Youth
- Certified Beef Programs: What’s in a Name?
- Common Hazards to Consider During Manufacturing of Feed for Beef and Dairy Cattle
- Common Hazards to Consider during Manufacturing of Feeds for Swine
- Conducting a Successful Livestock Show for Youth
- Custom and Retail Exempt Meat Processing
- Facts and Frequently Asked Questions About Lean, Finely-Textured Beef
- Feeding Ensiled Citrus Pulp to Finishing Pigs
- Florida 4-H Tailgate: Cooking Equipment
- Florida 4-H Tailgate: Cooking Safety
- Florida 4-H Tailgate: Fire-Building
- Florida 4-H Tailgate: Meat Selection
- Florida 4-H Tailgate: Smoking and Slow Cooking Meat
- Florida 4-H Tailgating Contest Handbook
- Food Processing: The Meat We Eat
- Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours
- Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
- How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida 2021?
- Incorporating Growth Performance with Youth Market Hog Shows
- La Ley de Modernización para la Seguridad Alimentaria (FSMA): Controles Preventivos para los Alimentos de Animales
- Lamb and Variety Meat Retail Identification Cuts
- Market Hog Project Financial Considerations
- Pork Retail Identification Cuts
- Recommendations for Traceability and Use of USDA Premise IDs for Swine Exhibition at Terminal Shows in Florida
- Risk Management for 4-H Youth Development Work: Large Animals–Horses
- Risk Management for Florida 4-H Youth Development Work: Large Animals—Livestock
- Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
- Specialty Meat Marketing Claims: What's the difference?
- The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
- The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food
- Ultrasound and Carcass Merit of Youth Market Cattle
- Wild Game: Fresh Meat Processing
- Wild Game: Further Processing of Wild Game Meat
- Wild Game: Safety and Quality in the Field
- Selecting Pigs for Youth Swine Shows
- Feeding Food Wastes to Swine
- Florida 4-H Livestock Market Animal Record Book
- 4-H Livestock Judging: Activity 8, What's My Line?
- 4-H Livestock Judging: Activity 5, Express Yourself
- 4-H Livestock Judging: Activity 9, What's Your Score?
- 4-H Livestock Judging: Activity 1, Parts is Parts
- 4-H Livestock Judging: Activity 2, Different Strokes
- 4-H Livestock Judging: Introduction and Leader's Guide
- 4-H Livestock Judging: Activity 6, Judging a Class
- 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 7, How Do I Rate?
- 4-H Swine Record Book 2
- The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs
Specialist/ssa/rsa - Current
