Explore Books on
beef

The art of beef cutting

By Kari Underly

Craft beef

By Joe Heitzeberg

Beef production and management decisions

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

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

By New Hampshire.

Beyond beef

By Jeremy Rifkin

Control of reproductive functions in domestic animals

By Wolfgang Jöchle

Steak

By Mark Schatzker

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

By National Research Council (US)

Beef

By Irene H. Wolgamot

Complete Jerky Book

By Monte Burch

Technological change in Japan's beef industry

By Simpson, James R.

The problem of dark-cutting in beef

By P. V. Tarrant

Beef production and management decisions

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

Protection or liberalization?

By Elke M. Förster

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

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

Handbook of Beef Safety and Quality

By Deborah L., Ph.D. Vanoverbeke

Production and supply relationships in the New Zealand sheep and beef industries

By K. B. Woodford

Raising Steaks

By Betty Fussell

The nitrogen distribution in beef flesh as affected by age and condition

By Walter Stuntz Ritchie

The New Book of Meat Cookery

By Mary Berry