author
H. Russell Cross
Known for practical writing on meat science and food safety, this Texas A&M scholar helped connect academic research with real-world food production. His work spans teaching, leadership, and clear guidance on how meat is processed and handled safely.
3 Audiobooks
Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
About the author
H. Russell Cross is an animal science and food science scholar associated with Texas A&M University, where he has served in senior academic roles and is listed as emeritus faculty. Sources reviewed during this search describe him as a professor in animal science, nutritional sciences, and food science and technology, and also note his leadership of Texas A&M's Institute of Food Science and Engineering.
He is especially known for work related to meat science, meat processing, and food safety. A contributor page from Britannica credits him as a coeditor of Meat Science and Technology Proceedings: An International Symposium, while Food Safety News describes him as the founding director of Texas A&M's Institute of Food Science and Engineering.
For readers, that background suggests an author with a strongly practical voice: someone writing from deep experience in agriculture, food systems, and the science behind safe, efficient meat production.