Tag: Brian Estevez

Lamb and Variety Meat Retail Identification Cuts

People judging sheep at the Animal Sciences Meat and Livestock Judging Clinic. Lambs, meat science. UF/IFAS Photo by Tyler Jones.

This new poster includes all of the lamb and variety meat cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods. Written by Brian Estevez, Chad Carr, and Larry Eubanks, and published by the UF/IFAS 4-H Youth Development Department, December 2017.
http://edis.ifas.ufl.edu/4h381

Beef Retail Identification Cuts

Ground beef

This new poster includes all of the beef cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods. Written by Brian Estevez, Chad Carr, and Larry Eubanks, and published by the UF/IFAS 4-H Youth Development Department, December 2017.
http://edis.ifas.ufl.edu/4h380

Pork Retail Identification Cuts

Raw pork being butchered at the University of Florida's meat lab.

This new poster includes all of the pork cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods. Written by Brian Estevez, Chad Carr, and Larry Eubanks, and published by the UF/IFAS 4-H Youth Development Department, November 2017.
http://edis.ifas.ufl.edu/4h379

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Smoked meat at the University of Florida's meat lab.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgate series, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h375

Florida 4-H Tailgate: Fire-Building

A goat sausage link being cooked on a charcoal grill. IFAS Annual Research Report 2008. UF/IFAS Photo: Tyler Jones

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the third publication in the Florida 4-H Tailgate series, and it discusses fire-building. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h374

Florida 4-H Tailgate: Meat Selection

Steaks being grilled. Barbecue, grilling, meat, meat science, steak, beef, cooking, food, nutrition. UF/IFAS Photo by Tyler Jones.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fifth publication in the Florida 4-H Tailgate series, and it discusses meat selection. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h376

Florida 4-H Tailgate: Cooking Safety

Seasoned steaks on a platter, ready for the grill. Barbecue, grilling, meat, meat science, steak, beef, cooking, food, nutrition.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 3-page fact sheet is the second publication in the Florida 4-H Tailgate series, and it addresses cooking safety. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h373

Florida 4-H Tailgate: Cooking Equipment

Kabobs being cooked on a grill. Photo taken 09-10-16.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the first publication in the Florida 4-H Tailgate series, and it discusses cooking equipment. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, July 2016.
http://edis.ifas.ufl.edu/4h372