Chad Carr

Feeding Ensiled Citrus Pulp to Finishing Pigs

J. D. Crosswhite, N. B. Myers, A. T. Adesogan, J. H. Brendemuhl, D. D. Johnson, and C. C. Carr

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

Jason M. Scheffler and Chad Carr

Florida 4-H Tailgate: Fire-Building

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

Custom Exempt Red Meat and/or Poultry Slaughter Facilities in Florida

Chad Carr and Larry Eubanks

Pork Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

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

Educational Opportunity for Showing Market Animals by Breed

Travis Arp, Chad Carr, and Warren Beeler

This article discusses the ongoing importance of junior livestock shows for the educational value and leadership opportunities they provide, and the challenges that need to be considered for continuing relevance.

Beef Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

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.

Lamb and Variety Meat Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

Florida 4-H Tailgating Contest Handbook

Brian Estevez, Chad Carr, Deanna Brock, Sonja Crawford, Mark Mauldin, Shayla Reighter, Laura Bennett, Caroline Chappell, Aly Schortinghouse, and Nick Simmons

This new 18-page publication of the UF/IFAS Florida 4-H Youth Development Program is intended for 4-H members who want to participate in the Florida 4-H Tailgating Contest. The purpose of this document is to provide all relevant resources for youth to be able to participate in the Florida 4-H Tailgating Contest.

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.

Florida 4-H Tailgate: Meat Selection

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

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet discusses meat selection. 

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.

Florida 4-H Tailgate: Cooking Safety

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

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet addresses cooking safety. 

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

Florida 4-H Tailgate: Cooking Equipment

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

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet it discusses cooking equipment.

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. 

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

Saundra TenBroeck, Wendy DeVito, Dale Pracht, Chad Carr, Brittani Kirkland, and Georgene Bender. Revised by Saundra TenBroeck, Bailea Scarbrough, Candi Dierenfield, and Amber Norris.

This is one part of the series Risk Management for 4-H Youth Development Work.

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.

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

Written by Chad Carr, Saundra TenBroeck, Dale Pracht, and Georgene Bender. Revised by Amber Norris, Candi Dierenfield, and Chad Carr.

This is one part of the series Risk Management for 4-H Youth Development Work.

Market Hog Project Financial Considerations

Alyssa Schortinghouse, Brian Estevez, Chad Carr, and Nick Simmons

The aim of this document is to introduce the financial considerations for a market hog project, to maximize profits for the project and to demystify the unexpected expenses that are often incurred. Secondarily, this document is designed to serve as a guide in creating a market hog project budget. The audience for this document includes youth interested in or participating in a market hog project, their families, and other interested parties.

Common Hazards Associated with Sheep and Goat Feed

Chalise Brown, Diwakar Vyas, and Jason M. Scheffler

4H Project Guide: Swine Nutrition

R. O. Myer and J. H. Brendemuhl

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.