Chad Carr




Dr. Carr’s role as State Meat Extension Specialist includes 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. Additionally, he develops and administers youth programming in meat-animal agriculture, to develop responsible and productive youth to secure the future of our industry.

Dr. Carr's teaching role includes instructing ANS 2002 The Meat We Eat in the spring and fall semester, co-instructing ANS 3613L Live Animal and Carcass Evaluation in the spring semester, coordinating or instructing ANS 4615 Meat Selection and Grading in the fall semester, and coordinating ANS 4604C Live Animal Evaluation in the fall semester. Teaching responsibilities also include coordinating both the Intercollegiate Meat Judging Team, the Intercollegiate Livestock Judging Team, the Intercollegiate Meat Animal Evaluation Team, and mentoring graduate students.

The primary goal of his research program is to produce well-trained graduate students who can go on to be leaders in our industry or academia. His primary research interest is to take questions directly from industry professionals and apply them in a controlled research setting. The focus of Dr. Carr's research program has been to determine the impact of the utilization of low cost by-product feedstuffs on growth and carcass merit of red meat animals and determine antemortem/pre-harvest management strategies to improve red meat animal well-being and value.

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Oct 17th 2016

The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.

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