Explore Books on
beef

Craft beef

By Joe Heitzeberg

Beef production and management decisions

By Thomas G. Field,Tom G. Field,Robert E. Taylor

The art of beef cutting

By Kari Underly

State of New-Hampshire. In the year of our Lord, one thousand seven hundred and eighty

By New Hampshire.

Steak

By Mark Schatzker

Beyond beef

By Jeremy Rifkin

Control of reproductive functions in domestic animals

By Wolfgang Jöchle

An Assessment of the National Institute of Standards and Technology Measurement and Standards Laboratories

By National Research Council (US)

The problem of dark-cutting in beef

By P. V. Tarrant

Technological change in Japan's beef industry

By Simpson, James R.

Complete Jerky Book

By Monte Burch

Beef production and management decisions

By Robert E. Taylor,Robert W. Taylor,Tom G. Field

Beef

By Irene H. Wolgamot

Price spreads for beef and pork

By Victor B. Phillips

U.S. grades for beef

By United States. Agricultural Marketing Service. Livestock Division

The Myth of the Holy Cow

By D. N. Jha,Dwijendra Narayan Jha

Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program

By National Research Council,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Committee on an Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program

Escherichia coli O157:H7 in ground beef

By Institute of Medicine (U.S.). Committee on the Review of the USDA E coli O157:H7 Farm-to-Table Process Risk Assessment.,Committee on the Review of the USDA E. coli O157:H7,Farm-to-Table Process Risk Assessment

Protection or liberalization?

By Elke M. Förster

Beef and veal ..

By Wenzel, G. L.

Market information for beef

By H. Bruce Huff

Handbook of Beef Safety and Quality

By Deborah L., Ph.D. Vanoverbeke

Interregional flow of slaughter cattle and of carcass, primal, and retail beef in the forty-eight States

By Emer Elwood Broadbent

Raising Steaks

By Betty Fussell