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Temas relacionados: Evaluación , Carne, 4-H Animal Science
Publicaciones
Custom Exempt Red Meat and/or Poultry Slaughter Facilities in Florida
Chad Carr yLarry F. Eubanks
Ultrasound and Carcass Merit of Youth Market Hogs
Chad Carr, Dwain D. Johnson, yMark 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.
Florida 4-H Tailgate: Make Your Own Dry Rub
Murilo Trimer Morata, Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, Nick Simmons, yMurilo Trimer Morata
Otros contactos: Keighly Graves
Dry rubs are a delicious way to season protein and vegetables for the grill. There are four flavor components to a dry rub: spicy, salty, sweet, and savory. This publication lists traditional herbs and spices for each component to get you started designing your own dry rub.
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.
USDA-Inspected Livestock Slaughter Facilities in Florida
Chad Carr, Larry F. Eubanks, yRyan D. Dijkhuis
A comprehensive list of USDA inspected meat animal slaughter facilities in Florida.