Meat
Publications
Showing of 21 Publications
2021—How do I legally sell meat from my own livestock and poultry in Florida?
AN316/AN316 by Chad Carr, Jason Scheffler, and Matthew JohanssonOctober 3rd, 2022This 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.
Adding Value to Livestock with Niche Meat Marketing Programs
AN197/AN197 by Chad Carr, Larry Eubanks, and Ryan DijkhuisJuly 18th, 2018
Certified Beef Programs: What’s in a Name?
AN372/AN372by Tracy Scheffler, Jason Scheffler, and Chad CarrNovember 3rd, 2021This 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.
Custom and Retail Exempt Meat Processing
AN204/AN204 by Chad Carr, Larry Eubanks, and Ryan DijkhuisNovember 7th, 2017
Facts and Frequently Asked Questions About Lean, Finely-Textured Beef
AN281/AN281 by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry EubanksJanuary 22nd, 2019
Food Processing: The Meat We Eat
AN283/AN283 by Erica L. Bub, Keith Schneider, Chad Carr, and Matt HersomJanuary 22nd, 2019
Fresh Meat Selection for Consumers
AN229/AN229 by Chad Carr, Ed Jennings, and Larry EubanksNovember 5th, 2020
Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours
AN222/AN222 by Larry Eubanks, Chad Carr, and Chris PantaleoJuly 18th, 2018
Guidance for Processing Beef Jerky in Retail Operations
FS110/FSHN0502 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 28th, 2019
Guidance for Processing Cured and Hot Smoked Sausage
FS116/FSHN0508 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27th, 2019
Guidance for Processing Cured and Smoked Ham and Pork Loins
FS115/FSHN0507 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27th, 2019
Guidance for Processing Fermented and Dried Sausage in Retail Operations
FS109/FSHN0501 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27th, 2019
How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida 2021?
AN315/AN315 by Chad Carr, Jason Scheffler, and Michael FiorettoNovember 8th, 2021A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Animal Systems
Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
AN320/AN320 by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João NetoJanuary 22nd, 2019
Specialty Meat Marketing Claims: What's the difference?
AN191/AN191 by Chad Carr, Larry Eubanks, and Ryan DijkhuisAugust 28th, 2018
Summary of Alternative Cooling Procedures for Large Bone-In Hams
AN247/AN247 by Chad Carr and Larry EubanksNovember 5th, 2020
The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
AN206/AN206 by C. Chad Carr and Larry EubanksNovember 7th, 2017
The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs
AN202/AN202 by B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. BrendemuhlJuly 13th, 2017
Ultrasound and Carcass Merit of Youth Market Cattle
AN279/AN279 by Chad Carr, Dwain Johnson, and Mark ShuffittJuly 18th, 2018
Ultrasound and Carcass Merit of Youth Market Hogs
AN252/AN252 by Chad Carr, Dwain Johnson, and Mark ShuffittNovember 5th, 2020
Related IFAS Blog Posts
Raising the Bar: How to Improve Beef Cattle Reproduction for a More Viable Operation
Jonael BosquesAugust 16th, 2023Did 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 BaileyDecember 8th, 2022Chickens 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, […]
Fresh Starts, Consistent Support
Amanda QuintosAugust 9th, 2022As the days of summer come and go, the reminders keep popping up that it’s that time again. The fall semester is starting soon. Even before the challenges of this particular era, navigating university life in a different city could be daunting. Perhaps your mind is awash with advice from well-meaning friends and family members, […]
