University of Kentucky College of Agriculture
 

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Gregg Rentfrow



Producer's Guide to Pasture-Based Beef Finishing
10/6/2016 (reprinted)

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. | ID-224
700 printed copies | 48 pages | 24,457 words | 72 downloads | PDF: 1,505 kb


Foodborne Illness: Risks and Prevention
9/27/2016 (new)

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. | ASC-227
web only | 4 pages | 1,597 words | 30 downloads | PDF: 142 kb


Kentucky Beef Quality Assurance Program
2/6/2015 (reprinted)

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. | ID-140
4,000 printed copies | 83 pages | - | 1 download | PDF: 2,353 kb


How to Make a Country Ham
4/3/2014 (new)

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. | ASC-213
100 printed copies | 9 pages | 4,433 words | 161 downloads | PDF: 6,791 kb


Marketing Lamb and Goat Meat to Hispanic Retail Outlets
3/15/2011 (new)

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. | ASC-182
web only | 4 pages | 2,442 words | 58 downloads | PDF: 200 kb


2010 Research and Extension Beef Report
3/11/2011 (new)

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. | SR-104
web only | 89 pages | 56,665 words | 33 downloads | PDF: 2,100 kb


How Much Meat to Expect from a Carcass: A Consumer's Guide to Purchasing Freezer Meats
8/2/2010 (new)

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. | ASC-179
web only | 2 pages | - | 120 downloads | PDF: 200 kb


A Consumer Guide to Country of Origin Labeling
8/3/2009 (new)

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. | ASC-177
web only | 2 pages | - | 14 downloads | PDF: 115 kb


FAQs About the Retail Meat Case, Part 2: Basic Meats 101
4/23/2008 (new)

| ASC-175
250 printed copies | 2 pages | - | 47 downloads | PDF: 145 kb


FAQs About the Retail Meat Case, Part 1: Hamburger
4/1/2008 (new)

| ASC-174
250 printed copies | 2 pages | - | 38 downloads | PDF: 144 kb


The Use of Methyl Bromide to Control Insects in Country Hams in the Southeastern U.S.
10/31/2007 (new)

| ASC-171
250 printed copies | 2 pages | - | 13 downloads | PDF: 250 kb


A Consumer's and Producer's Guide to Organic and Natural Meats
9/15/2006 (new)

| ASC-170
200 printed copies | 2 pages | - | 38 downloads | PDF: 147 kb