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

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.

Florida 4-H Tailgate: Make Your Own Dry Rub

Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, Nick Simmons, and Murilo Morata

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

Charles Carr, Larry F. Eubanks, and Ryan D. Dijkhuis

A comprehensive list of USDA inspected meat animal slaughter facilities in Florida.