Florida 4-H Tailgate: Meat Selection
Vol. 2017 No. 1, UF/IFAS Extension 4-H Youth Development Program
Vol. 2017 No. 1

Florida 4-H Tailgate: Meat Selection: 4H-ASL-44/4H376, 12/2016

UF/IFAS Extension 4-H Youth Development Program
https://doi.org/10.32473/edis-4h376-2017
Published 2017-01-30
Chad Carr
University of Florida
Brian Estevez
University of Florida
Sonja Crawford
University of Florida
Jason Scheffler
University of Florida
George Baker
University of Florida
Ed Jennings
University of Florida
Mark Mauldin
University of Florida
A fawn at a private deer farm. Photo from publication WEC382/UW427: Trueperella (Arcanobacterium pyogenes) in Farmed White-Tailed Deer. Credit: Tyler Jones, UF/IFAS.
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Supplementary Files

PDF-2016

Keywords

Florida 4-H Tailgate series

How to Cite

Carr, Chad, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin. 2017. “Florida 4-H Tailgate: Meat Selection: 4H-ASL-44 4H376, 12 2016”. EDIS 2017 (1). Gainesville, FL:2. https://doi.org/10.32473/edis-4h376-2017.
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Abstract

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 Tailgateseries, 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

https://doi.org/10.32473/edis-4h376-2017
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References

Bub, E., Schneider, K., Carr, C., & Hersom, M. (2015). Food Processing: The Meat We Eat. AN283. Gainesville: University of Florida Institute of Food and Agricultural Sciences. http://edis.ifas.ufl.edu/an283

Carr, C., Jennings, E., & Eubanks, L. (2013). Fresh Meat Selection for Consumers. AN229. Gainesville: University of Florida Institute of Food and Agricultural Sciences. http://edis.ifas.ufl.edu/an229

CDC. (2015). Childhood obesity facts. Accessed on July 12, 2016. http://www.cdc.gov/healthyschools/obesity/facts.htm

Cleghorn, G. (2007). Role of red meat in the diet for children and adolescents. Nutrition & Dietetics, 64(4), S143-S146. https://doi.org/10.1111/j.1747-0080.2007.00203.x

FDA (2015). Fresh and frozen seafood: Selecting and serving it safely. Accessed on July 12, 2016. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077331.htm

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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