In descending order, by date published.
5/25/2022 (new)
Authors: Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount
Kentucky offers some of the best fishing chances around. Among our rolling hills, you will find over 62,000 miles of fishable streams and 40 public lakes. Fishing is fun for all ages, and prime fishing spots can be found yearround across the state. Anglers take to the water each year for fun or food. Kentucky is home to bass, catfish, trout, sunfish, and more.
Departments: Agricultural Economics, Animal and Food Sciences, Dietetics and Human Nutrition, Family and Consumer Sciences, Forestry and Natural Resources, Woodford County
Series: Nutrition Education Program (NEP series)
Size: 3.03 mb
Pages: 8
3/23/2021 (major revision)
Authors: Les Anderson, Michelle Arnold, Darrh Bullock, Kenny Burdine, Roy Burris, Ben Crites, Jimmy Henning, Steve Higgins, Steve Isaacs, Kevin Laurent, Jeff Lehmkuhler, Lee Moser, Gregg Rentfrow, Kylie Schmidt, Ray Smith, Chris Teutsch, Lee Townsend, Katherine VanValin, Paul Vijayakumar
Kentucky is ideally suited for cattle production. The main feed for cattle is a renewable resource Kentucky has in abundance--forages. The majority of the state's terrain favors cattle production over row crops. Kentucky farms cover 14 million acres, with approximately half of that occupied by forage grasses and legumes. Our natural resources and climate permit the growth of most cool-season and warm-season species. Water is readily available in all areas of the state, and we have a relatively long growing season.
Departments: Agricultural Economics, Animal and Food Sciences, Biosystems and Agricultural Engineering, Entomology, Plant and Soil Sciences, Veterinary Science
Series: Interdepartmental (ID series)
Size: 4.50 mb
Pages: 164
3/23/2021 (new)
Authors: Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount
In Kentucky, many people enjoy being outdoors to hunt, fish, and trap. Kentucky is home to a wide range of wildlife with nearly 1,000 kinds of animals. We have the most elk this side of the Mississippi River. You can also find black bear, white-tailed deer, turkey, waterfowl, and bobwhite quail in our state.
Departments: Animal and Food Sciences, Family and Consumer Sciences, Forestry and Natural Resources, Woodford County
Series: Nutrition Education Program (NEP series)
Size: 1.45 mb
Pages: 5
7/13/2020 (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)
Size: 1.51 mb
Pages: 48
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)
Size: 142 kb
Pages: 4
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)
Size: 2.35 mb
Pages: 83
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)
Size: 6.79 mb
Pages: 9
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)
Size: 200 kb
Pages: 4
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)
Size: 2.10 mb
Pages: 89
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)
Size: 200 kb
Pages: 2
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)
Size: 115 kb
Pages: 2
4/23/2008 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Size: 145 kb
Pages: 2
4/1/2008 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Size: 144 kb
Pages: 2
10/31/2007 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Size: 250 kb
Pages: 2
9/15/2006 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Size: 147 kb
Pages: 2
