ID-108 chapter 9: The Kentucky Beef Book, 2021: The End Product and Food Safety
Animal & Food Sciences 

NEP-229: Introduction to Wild Game in Kentucky
Animal & Food Sciences 

ASC-213: How to Make a Country Ham
Animal & Food Sciences

ASC-182: Marketing Lamb and Goat Meat to Hispanic Retail Outlets
Animal & Food Sciences

ASC-179: How Much Meat to Expect from a Carcass: A Consumer's Guide to Purchasing Freezer Meats
Animal & Food Sciences 

ASC-177: A Consumer Guide to Country of Origin Labeling
Animal & Food Sciences 

ASC-174: Frequently Asked Questions about the Retail Meat Case, Part 1: Hamburger
Animal & Food Sciences 

ASC-175: Frequently Asked Questions about the Retail Meat Case, Part 2: Basic Meats 101
Animal & Food Sciences

ASC-171: The Use of Methyl Bromide to Control Insects in Country Hams in the Southeastern United States
Animal & Food Sciences

ASC-170: Consumer and Producer Guide to Organic and Natural Meats
Animal & Food Sciences

The following videos are available through YouTube and the UK Ag Videocenter:

 Beef

• Beef Retail Fabrication
  - Dr. Gregg Rentfrow

Deer

• Deer Processing Demonstration
  - Dr. Gregg Rentfrow

Fish

• Fish Cutting Demonstration
  - Dr. Gregg Rentfrow

Ham

• What do I do with my Kentucky country ham?
  - Dr. Gregg Rentfrow
• How to Cure a Country Ham
  - Dr. Gregg Rentfrow
• History of Country Hams
  - Dr. Gregg Rentfrow

Marketing

• Direct Marketing Meat from Your Farm
  - Dr. Gregg Rentfrow
• Marketing Local Meat

Pork

• Pork Fabrication - Retail Cuts
  - Dr. Gregg Rentfrow

Poultry

• Cutting a Whole Chicken
  - Dr. Gregg Rentfrow

Safety

• Food Safety Resources for Kentucky Producers
  - Dr. Paul VVijayakumar

Sheep

• Sheep Fabrication - Retail Cuts
  - Dr. Gregg Rentfrow

Turkey

• How to Carve a Turkey
  - Dr. Gregg Rentfrow

General

• Meat Cutting School Preserves Lost Art
  - Dr. Gregg Rentfrow
• Meat Industry Update
  - Dr. Gregg Rentfrow
• Post Harvest Strategies to Improve Fresh Meat Quality
  - Dr. Surandranath Suman
• University of Ky Meats Lab - Dining Services Partnership
  - Dr. Gregg Rentfrow
• Meat Processing Facility in Eastern Ky
• Myth: The Liquid at the Bottom of a Meat Package is Blood
  - Dr. Gregg Rentfrow