Jason Scheffler

0000-0001-6360-8820

Florida 4-H Tailgate: Cooking Safety

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

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

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

Common Hazards Associated with Sheep and Goat Feed

Chalise Brown, Diwakar Vyas, and Jason M. Scheffler

Antibiotic Use and Resistance for Beef Cattle Producers

Chad Carr, Matt Hersom, K. C. Jeong, Nicolas DiLorenzo, Jason Scheffler, Gina Faniola, Stephanie Miller, Haley Denney, Victoria Roberts, Nahilia Williams, Bianca McCracken

The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food

Jason M. Scheffler and Chad Carr

Florida 4-H Tailgate: Cooking Equipment

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Florida 4-H Tailgate: Fire-Building

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Florida 4-H Tailgate: Meat Selection

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Wild Game: Safety and Quality in the Field

Chad Carr, Jason M. Scheffler, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt

This publication is the first of a four-part Wild Game series intended to help hunters and processors produce safe and delicious game meat products. Written by Chad Carr, Jason M. Scheffler, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2022.

Common Hazards to Consider during the Manufacturing of Poultry Feed

Jessica Brown, Ashley Cavallo, Lindsay Zombek, Carli Brown, Arianna Minnie, Mindi Dennis, Gabrielle Allen, and Jason M. Scheffler

This publication aims to provide a list of common hazards to consider when manufacturing poultry feeds. Written by Jessica Brown, Ashley Cavallo, Lindsay Zombek, Carli Brown, Arianna Minnie, Mindi Dennis, Gabrielle Allen, and Jason M. Scheffler, and published by the UF/IFAS Department of Animal Sciences, October 2021.

Wild Game: Fresh Meat Processing

Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, and Halie Corbitt

This document discusses processing food safety for wild game meat. Topics include aging, carcass cutting, meat grinding, shelf life, freezing, and thawing. Written by Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, and Halie Corbitt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2022.

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.

Common Hazards to Consider during Manufacturing of Feeds for Swine

Taylor Langford, Morgan McKinney, Chad Carr, and Jason M. Scheffler

A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Food Systems

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

Wild Game: Further Processing of Wild Game Meat

Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt

This publication discusses further processing considerations for wild game meat, including foodborne illness concerns, meat storage, thawing, sausage making, and curing. Written by Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, May 2022.