Numbered Publications by Rentfrow, Gregg
ASC-179: How Much Meat to Expect from a Carcass: A Consumer's Guide to Purchasing Freezer Meats
Gregg Rentfrow | August 2, 2010 (New)
Consumers who buy freezer meat should understand the difference between the paid weight and the amount of meat they will put in the freezer. To avoid misunderstandings, meat processors should be able to explain to customers the approximate amount of meat to expect from a beef, pork, or lamb carcass, the best ways to have meat wrapped for the freezer, and the amount of freezer space necessary to store large amounts of meat.
ASC-177: A Consumer Guide to Country of Origin Labeling
Gregg Rentfrow | August 3, 2009 (New)
Since March 2009, all retail red meats, seafood and shellfish, and fruits and vegetables must contain a "Country of Origin Label," or COOL--designed to further inform consumers on the origins of their food.
ASC-175: FAQs About the Retail Meat Case, Part 2: Basic Meats 101
Gregg Rentfrow | April 23, 2008 (New)
ASC-174: FAQs About the Retail Meat Case, Part 1: Hamburger
Gregg Rentfrow | April 1, 2008 (New)
ASC-171: The Use of Methyl Bromide to Control Insects in Country Hams in the Southeastern U.S.
Gregg Rentfrow | October 31, 2007 (New)
ASC-170: A Consumer's and Producer's Guide to Organic and Natural Meats
Gregg Rentfrow | September 15, 2006 (New)
