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Gregg Rentfrow


ID-224

Producer's Guide to Pasture-Based Beef Finishing

10/6/2016 (reprinted)
Authors: Greg Halich, Jeff Lehmkuhler, Lee Meyer, Gregg Rentfrow, Ray Smith

Will pasture-finished beef eventually become a commodity with lowered product prices? These and other questions must be evaluated by those considering pasture-based beef finishing. As with any new enterprise, however, the learning curve is steep, and success requires a commitment to working through the many production, marketing, and processing details. This reference guide provides a foundation for this process.

Departments: Agricultural Economics, Animal and Food Sciences, Plant and Soil Sciences
Series: Interdepartmental (ID series)
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Size: 1.51 mb
Pages: 48



ASC-227

Foodborne Illness: Risks and Prevention

9/27/2016 (new)
Authors: Melissa Newman, Gregg Rentfrow, Paul Vijayakumar

In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness.

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 142 kb
Pages: 4



ID-140

Kentucky Beef Quality Assurance Program

2/6/2015 (reprinted)
Authors: Jim Akers, Donna Amaral-Phillips, Roy Burris, John Johns, Gregg Rentfrow, Patty Scharko

Beef Quality Assurance (BQA) is a program developed to ensure that beef and dairy cattle are managed in a manner that will result in safe and wholesome beef and milk products for the consumer. Specifically, BQA is designed to enhance carcass quality by preventing drug residues, injection-site blemishes, and bruises. The Kentucky Beef Quality Assurance Program is based on recommended national guidelines and scientific research. This program enables beef and dairy producers to enhance their product, maximize marketability, and strengthen consumer confidence.

Departments: Animal and Food Sciences, Veterinary Science
Series: Interdepartmental (ID series)
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Size: 2.35 mb
Pages: 83



ASC-213

How to Make a Country Ham

4/3/2014 (new)
Authors: Gregg Rentfrow, Surendranath Suman

Country hams can be found in grocery stores and specialty shops throughout Southeast and on the internet. Nonetheless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 6.79 mb
Pages: 9



ASC-182

Marketing Lamb and Goat Meat to Hispanic Retail Outlets

3/15/2011 (new)
Authors: Terry Hutchens, Gregg Rentfrow

Because of minority populations immigrating into Kentucky, the level of lamb and goat consumption could grow exponentially within the next few years. Minority populations are expected to reach 235.7 million out of a total U.S. population of 439 million, or 53 percent of the total U.S. population, by 2030. These statistics indicate a growing market for meat processors and sheep and goat products.

Departments: Animal and Food Sciences, Kentucky State University
Series: Animal Science (ASC series)
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Size: 200 kb
Pages: 4



SR-104

2010 Research and Extension Beef Report

3/11/2011 (new)
Authors: Les Anderson, Darrh Bullock, Roy Burris, Lowell Bush, Blair Knight, Kevin Laurent, Jeff Lehmkuhler, Jim Matthews, Kyle McLeod, Lori Porter, Jim Randolph, Gregg Rentfrow, Keith Schillo, Meg Steinman, Jim Strickland, Laurentia van Rensburg, Eric Vanzant

The 2010 Research and Extension Beef Report highlights advances in understanding of basic scientific principles of livestock production as well as applied research from which producers and the industry can benefit. Extension educational programs, on-farm demonstrations, and other activities help transfer this knowledge to producers so they can adopt of management changes as appropriate.

Departments: Animal and Food Sciences, Plant and Soil Sciences, UK Veterinary Diagnostic Lab, USDA-ARS
Series: Special Report (SR series)
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Size: 2.10 mb
Pages: 89



ASC-179

How Much Meat to Expect from a Carcass: A Consumer's Guide to Purchasing Freezer Meats

8/2/2010 (new)
Authors: Gregg Rentfrow

Consumers who buy freezer meat should understand the difference between the paid weight and the amount of meat they will put in the freezer. To avoid misunderstandings, meat processors should be able to explain to customers the approximate amount of meat to expect from a beef, pork, or lamb carcass, the best ways to have meat wrapped for the freezer, and the amount of freezer space necessary to store large amounts of meat.

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 200 kb
Pages: 2



ASC-177

A Consumer Guide to Country of Origin Labeling

8/3/2009 (new)
Authors: Gregg Rentfrow

Since March 2009, all retail red meats, seafood and shellfish, and fruits and vegetables must contain a "Country of Origin Label," or COOL--designed to further inform consumers on the origins of their food.

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 115 kb
Pages: 2



ASC-175

FAQs About the Retail Meat Case, Part 2: Basic Meats 101

4/23/2008 (new)
Authors: Gregg Rentfrow

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 145 kb
Pages: 2



ASC-174

FAQs About the Retail Meat Case, Part 1: Hamburger

4/1/2008 (new)
Authors: Gregg Rentfrow

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 144 kb
Pages: 2



ASC-171

The Use of Methyl Bromide to Control Insects in Country Hams in the Southeastern U.S.

10/31/2007 (new)
Authors: Gregg Rentfrow

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 250 kb
Pages: 2



ASC-170

A Consumer's and Producer's Guide to Organic and Natural Meats

9/15/2006 (new)
Authors: Gregg Rentfrow

Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
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Size: 147 kb
Pages: 2