A Message about the Department of Animal Sciences Extension
Extension is the third arm of the land grant system provided by the Smith-Lever Act in 1914. This Act established the Cooperative Extension Service and specified that the service would be associated with a land grant college. More...
Meat Extension is involved in developing and implementing extension education to ensure the safety and wholesomeness of muscle foods and to improve the production, utilization, value, and sustainability of muscle foods.
Meat Extension Faculty, Instructors and Staff
Meat scientists at the University of Florida have expertise in muscle biology, fresh meat quality, meat processing, food safety, and meat microbiology. See the list and each faculty member's area of expertise and contact information. More...
Meat Retail Store and Processing Facility
The University of Florida Meat Processing Laboratory (establishment number 6537) is a Federal (USDA- FSIS) Inspected meat processing facility and is within the UF/IFAS Department of Animal Sciences. More...
HACCP Training Classes
- Check the Youth Calendar for the upcoming:
- Meat Judging Resources: Meat Judging Classes, Clinics, Workshops; NEW Placing and ID Cards, Meat Judging Clinic Presentations
- NEW Retail Identification
UF/IFAS Meat Extension Publications: EDIS Publications
The Smith-Lever Act of 1914 established the Cooperative Extension Service, which allows us all to benefit from the knowledge of our land-grant universities. Extension has helped millions of Floridians by tapping the latest information from the research engines of the University of Florida and Florida A&M and converting it into practical knowledge we use every day.
UF/IFAS Extension maintains an easy-to-use, comprehensive Web site, Solutions for Your Life.