Certified Beef Programs: What’s in a Name?

Tracy Scheffler, Jason Scheffler, and Chad Carr

Release Date: 9/16/2025

Agriculture

Abstract

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.

About this Publication

This document is AN372, one of a series of the Department of Animal Sciences, UF/IFAS Extension. Original publication date October 2021. Revised December 2024. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

About the Authors

Tracy Scheffler, assistant professor, muscle biology, Department of Animal Sciences; Jason Scheffler, research assistant professor, meat science and muscle biology, Department of Animal Sciences; and Chad Carr, associate professor, state Extension meat specialist, Department of Animal Sciences; UF/IFAS Extension, Gainesville, FL 32611.

Authors

Tracy Scheffler

former associate professor, muscle biology, UF/IFAS Animal Sciences Department, Gainesville, FL

Jason Scheffler

former research associate professor of muscle biology, UF/IFAS Department of Animal Sciences, Gainesville, FL

Chad Carr

Contact

Specialist

University of Florida

professor and state meat Extension specialist, Department of Animal Sciences

View Chad Carr's Profile

Publication #AN372