author
H. Russell Cross
Known for a long career in meat science and food safety, this Texas A&M professor helped shape how the meat industry approaches quality, inspection, and consumer safety. His writing draws on decades of work in research, teaching, government service, and industry leadership.
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
Over a career spanning more than five decades, H. Russell Cross built a strong reputation in meat science, food safety, and animal science. He has been associated with Texas A&M University as a professor and department leader, and his work has also reached national policy through service with the U.S. Department of Agriculture.
Cross studied at the University of Florida and developed his interest in meat science early, including hands-on experience in the field before moving into federal and academic roles. At Texas A&M, he served in positions including professor, department head, and senior faculty member, and he became widely recognized for helping connect scientific research with practical improvements in meat inspection, grading, and food safety.
As an author and editor, his books and professional writing reflect that same practical focus, especially in meat processing and food technology. His career has also been noted for mentoring students and young professionals, making his influence felt not only through publications, but through the people and programs he helped guide.