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Beef on the Farm - Slaughtering, Cutting, Curing - U S Department of Agriculture, Farmers' Bulletin No 1415 by Anon (2012, Trade Paperback)
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Beef on the Farm - Slaughtering, Cutting, Curing - . Department of Agriculture, Farmers' Bulletin No. 1415, ISBN 1447446550, ISBN-13 9781447446552, Brand New, Free shipping in the US
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About this product
Product Identifiers
PublisherRead Books
ISBN-101447446550
ISBN-139781447446552
eBay Product ID (ePID)143873978
Product Key Features
Book TitleBeef on the Farm - Slaughtering, Cutting, Curing - U S Department of Agriculture, Farmers' Bulletin No 1415
Number of Pages36 Pages
LanguageEnglish
TopicAgriculture / Animal Husbandry
Publication Year2012
GenreTechnology & Engineering
AuthorAnon
FormatTrade Paperback
Dimensions
Item Height0.1 in
Item Weight2.1 Oz
Item Length8.5 in
Item Width5.5 in
Additional Product Features
SynopsisThis vintage book contains a detailed and comprehensive guide to beef production, with information on slaughtering, curing, and canning. A highly accessible and profusely illustrated handbook, Beef on the Farm will be of considerable utility to both existing and prospective farmers, and would make for a worthy addition to collections of allied literature. Contents include: Selecting cattle for Slaughter, Care of Cattle before Slaughtering, Equipment, Slaughtering Cattle, Examining the Carcass, Cooling the Carcass, Cutting up the Carcass, Preparing the Beef, Handling the Beef, Slaughtering Calves, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on farming.", This vintage book contains a detailed and comprehensive guide to beef production, with information on slaughtering, curing, and canning. A highly accessible and profusely illustrated handbook, "Beef on the Farm" will be of considerable utility to both existing and prospective farmers, and would make for a worthy addition to collections of allied literature. Contents include: "Selecting cattle for Slaughter", "Care of Cattle before Slaughtering", "Equipment", "Slaughtering Cattle", "Examining the Carcass", "Cooling the Carcass", "Cutting up the Carcass", "Preparing the Beef", "Handling the Beef", "Slaughtering Calves", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on farming.
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