Chad Carr serves as Associate Professor and State Meat Extension Specialist at the University of Florida, where he has established himself as a leader in meat science education and research since 2007. His academic credentials include a Ph.D. in Animal Science with emphasis in Meat Science from the University of Missouri, following degrees from Oklahoma State University. His work focuses on ensuring food safety and improving the production, utilization, and sustainability of muscle foods. His teaching portfolio includes comprehensive courses such as "The Meat We Eat" and "Live Animal and Carcass Evaluation," while also coordinating multiple intercollegiate judging teams. His research program emphasizes practical industry applications, particularly studying the impact of by-product feedstuffs on animal growth and developing pre-harvest management strategies. His extension work includes developing educational materials for both industry professionals and youth programs in meat-animal agriculture. As an active member of multiple professional organizations including the American Meat Science Association and National Cattlemen's Beef Association, he continues to bridge the gap between academic research and industry practices while mentoring the next generation of meat science professionals