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Learn more about meat quality, robotics, invasive reptiles and more – and maybe win a prize at Youth Field Day on June 27

by Brad Buck
May 7, 2024

You want to see cattle up close and find out how Florida ranchers bring beef to your dinner table? Come to the 15th Annual Youth Field Day at the UF/IFAS Range Cattle Research and Education Center (RCREC) from 8 a.m. to 2 p.m. on June 27. Space ... READ MORE

Category: Agriculture, Curriculum
Tags: #aiatuf, Andrea Dunlap, Brent Sellers, Invasive Reptiles, Meat, Ona, Precision Ag, Range Cattle Research And Education Center, Soil, Youth Field Day

Raising the Bar: How to Improve Beef Cattle Reproduction for a More Viable Operation

by Jonael Bosques
August 16, 2023

Did you know that Florida ranks 9th in the nation when it comes to cow-calf numbers? Beef cattle production was instrumental in building Florida’s economy. Our state was the first to have a beef industry, and today, more than 500 years after ... READ MORE

Category: Agriculture, Livestock, UF/IFAS Extension,
Tags: Agribusiness, Agriculture, Beef, Beef Cattle, Breeding, Bull, Cattke, Cattle, Cow, Economics, Extension, Farming, Florida, Health, IFAS, Life, Meat, Production, Ranch, Ranching, Rural, Science, Soundness, Technology, UF-IFAS
A shopper grapples with products and technology in a grocery store [CREDIT: pxhere.com, Viki Mohamad]

Grocery Shopping for Your health: The meat and deli case

by
November 23, 2021

In our last post in the "Grocery Shopping for Your Health" series, we checked in on chicken, talked turkey, and pored over poultry. Today, we move on to meat and deli(catessen) area. Let's start with meats, and a term we've likely all heard ... READ MORE

Category: Food Safety, Health & Nutrition, Money Matters, Work & Life
Tags: Deli, Delicatessen, FIN, Food, Groceries, Grocery, GroceryShoppingForYourHealth, Health, Meat, Money, Nutrition, Pgm_FCS, Save, Saving, Shop, Shopping
Raw pork being butchered at the University of Florida's meat lab.

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts

by Amanda Quintos
October 20, 2015

Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control ... READ MORE

Category: Food Safety, Health & Nutrition, Work & Life
Tags: Animal Sciences Department, Chad Carr, Derek Griffing, Dwain Johnson, Foodservice, Jason Scheffler, João Neto, Kaylie Madore, Meat, Sous Vide Cooking

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