NEP-235: Cook Wild Kentucky: White-Tailed Deer

Annhall Norris, Wooldridge Bloomfield. Becky, Copley Andrew, Coots Easton, Knappage Elizabeth, Rentfrow Jann, Robinson Gregg, Springer Jen, Walters Matthew, Yount Jackie, Cline Martha | September 4, 2025 (New)

Kentucky has a mixture of woodlands, grasslands, wetlands, and farmland. This makes it a great habitat for wildlife species such as white-tailed deer. The white-tailed deer is common throughout Kentucky, with a population close to one million. You can see white-tailed deer grazing in forests, pastures, and crop fields. They are a prized resource, supplying food, clothing, and fun.

NEP-230: Cook Wild Kentucky: Fishing in Kentucky

Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount | May 25, 2022 (New)

Kentucky offers some of the best fishing chances around. Among our rolling hills, you will find over 62,000 miles of fishable streams and 40 public lakes. Fishing is fun for all ages, and prime fishing spots can be found yearround across the state. Anglers take to the water each year for fun or food. Kentucky is home to bass, catfish, trout, sunfish, and more.

ID-108: The Kentucky Beef Book, 2021

Les Anderson, Michelle Arnold, Darrh Bullock, Kenny Burdine, Roy Burris, Ben Crites, Jimmy Henning, Steve Higgins, Steve Isaacs, Kevin Laurent, Jeff Lehmkuhler, Lee Moser, Gregg Rentfrow, Kylie Schmidt, Ray Smith, Chris Teutsch, Lee Townsend, Katherine VanValin, Paul Vijayakumar | March 23, 2021 (Major Revision)

Kentucky is ideally suited for cattle production. The main feed for cattle is a renewable resource Kentucky has in abundance--forages. The majority of the state's terrain favors cattle production over row crops. Kentucky farms cover 14 million acres, with approximately half of that occupied by forage grasses and legumes. Our natural resources and climate permit the growth of most cool-season and warm-season species. Water is readily available in all areas of the state, and we have a relatively long growing season.

NEP-229: Cook Wild Kentucky: Introduction to Wild Game in Kentucky

Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount | March 23, 2021 (New)

In Kentucky, many people enjoy being outdoors to hunt, fish, and trap. Kentucky is home to a wide range of wildlife with nearly 1,000 kinds of animals. We have the most elk this side of the Mississippi River. You can also find black bear, white-tailed deer, turkey, waterfowl, and bobwhite quail in our state.

ID-224: Producer's Guide to Pasture-Based Beef Finishing

Greg Halich, Jeff Lehmkuhler, Lee Meyer, Gregg Rentfrow, Ray Smith | July 13, 2020 (Reprinted)

Will pasture-finished beef eventually become a commodity with lowered product prices? These and other questions must be evaluated by those considering pasture-based beef finishing. As with any new enterprise, however, the learning curve is steep, and success requires a commitment to working through the many production, marketing, and processing details. This reference guide provides a foundation for this process.

ASC-227: Foodborne Illness: Risks and Prevention

Melissa Newman, Gregg Rentfrow, Paul Vijayakumar | September 27, 2016 (New)

In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness.

ID-140: Kentucky Beef Quality Assurance Program

Jim Akers, Donna Amaral-Phillips, Roy Burris, John Johns, Gregg Rentfrow, Patty Scharko | February 6, 2015 (Reprinted)

Beef Quality Assurance (BQA) is a program developed to ensure that beef and dairy cattle are managed in a manner that will result in safe and wholesome beef and milk products for the consumer. Specifically, BQA is designed to enhance carcass quality by preventing drug residues, injection-site blemishes, and bruises. The Kentucky Beef Quality Assurance Program is based on recommended national guidelines and scientific research. This program enables beef and dairy producers to enhance their product, maximize marketability, and strengthen consumer confidence.

ASC-213: How to Make a Country Ham

Gregg Rentfrow, Surendranath Suman | April 3, 2014 (New)

Country hams can be found in grocery stores and specialty shops throughout Southeast and on the internet. Nonetheless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.

ASC-182: Marketing Lamb and Goat Meat to Hispanic Retail Outlets

Terry Hutchens, Gregg Rentfrow | March 15, 2011 (New)

Because of minority populations immigrating into Kentucky, the level of lamb and goat consumption could grow exponentially within the next few years. Minority populations are expected to reach 235.7 million out of a total U.S. population of 439 million, or 53 percent of the total U.S. population, by 2030. These statistics indicate a growing market for meat processors and sheep and goat products.

SR-104: 2010 Research and Extension Beef Report

Les Anderson, Darrh Bullock, Roy Burris, Lowell Bush, Blair Knight, Kevin Laurent, Jeff Lehmkuhler, Jim Matthews, Kyle McLeod, Lori Porter, Jim Randolph, Gregg Rentfrow, Keith Schillo, Meg Steinman, Jim Strickland, Laurentia Rensburg, Eric Vanzant | March 11, 2011 (New)

The 2010 Research and Extension Beef Report highlights advances in understanding of basic scientific principles of livestock production as well as applied research from which producers and the industry can benefit. Extension educational programs, on-farm demonstrations, and other activities help transfer this knowledge to producers so they can adopt of management changes as appropriate.