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Book Synopsis Red Meat Republic by : Joshua Specht
Download or read book Red Meat Republic written by Joshua Specht and published by Princeton University Press. This book was released on 2020-10-06 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: "By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Book Synopsis The U.S. Beef Cow-calf Industry by : Henry C. Gilliam
Download or read book The U.S. Beef Cow-calf Industry written by Henry C. Gilliam and published by . This book was released on 1984 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extract: The number of beef cows in each of the four major U.S. cow-calf production regions declined by about one-fifth between 1975 and 1980 in response to sharp reductions in feeder cattle prices and increases in production costs during the midseventies. Several physical measures of performance indicate that most resources were used more efficiently in beef cow-calf production in 1980 than in 1975. This report identifies the structural characteristics and operating practices for beef cow-calf production operations in the United States.
Book Synopsis Raising Steaks by : Betty Harper Fussell
Download or read book Raising Steaks written by Betty Harper Fussell and published by Houghton Mifflin Harcourt. This book was released on 2008 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food in a celebration of, and an elegy for, a uniquely American Dream.
Download or read book Glorious Beef written by Pat LaFrieda and published by HarperCollins. This book was released on 2021-10-26 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus Reviews It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution.
Author :United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry Publisher : ISBN 13 : Total Pages :224 pages Book Rating :4.:/5 (319 download)
Book Synopsis U.S. Department of Agriculture's Meat Import Standards and the Effect of Imported Meat on the Domestic Livestock, Dairy, and Poultry Industries by : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Download or read book U.S. Department of Agriculture's Meat Import Standards and the Effect of Imported Meat on the Domestic Livestock, Dairy, and Poultry Industries written by United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry and published by . This book was released on 1988 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :NAMP North American Meat Processors Association Publisher :John Wiley & Sons ISBN 13 :0470076577 Total Pages :339 pages Book Rating :4.4/5 (7 download)
Book Synopsis The Meat Buyers Guide by : NAMP North American Meat Processors Association
Download or read book The Meat Buyers Guide written by NAMP North American Meat Processors Association and published by John Wiley & Sons. This book was released on 2006-09-18 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
Download or read book In Meat We Trust written by Maureen Ogle and published by Houghton Mifflin Harcourt. This book was released on 2013 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and providers of meat in history.
Author :United States. Food Safety and Inspection Service. Standards and Labeling Division Publisher : ISBN 13 : Total Pages :366 pages Book Rating :4.:/5 (31 download)
Book Synopsis Standards and Labeling Policy Book by : United States. Food Safety and Inspection Service. Standards and Labeling Division
Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The North American Beef Industry in Transition by : Andrea M. Brocklebank
Download or read book The North American Beef Industry in Transition written by Andrea M. Brocklebank and published by Nova Publishers. This book was released on 2007 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an in-depth analysis of the factors providing the impetus for change in the North American beef industry and how the industry is responding to the challenges. The beef industry story provides lessons for other agri-food industries attempting to respond to rapidly evolving food markets. The book provides important insights into the process whereby industries respond to a rapidly changing marketplace and, in particular, industries with complex supply chains consisting of many actors. The agri-food industry provides an excellent example of a market that is evolving rapidly in ways few would have contemplated even a few years ago. The beef industry has an exceedingly complex supply chains that must co-ordinate complex resources such as genetics, extensive grazing, precision feeding strategies, high tech processing, cold chain logistics and food safety protocols. The interaction between changing demands and the beef industry's responses to an evolving marketplace provide the focus of the book. The book examines the process whereby the beef industry prior is making the transition from a supplier of commodities to a provider of differentiated products with attributes tailored to individual consumers. The book then provides a theoretical basis for the examination of evolving supply chains and a means by which the industry's response can be assessed using modern quantitative methods. Case studies are developed to dig deeper into the transition the beef industry is experiencing. Insights are drawn for other agri-food sectors facing similar challenges. Ranchers have always had a special place in the cultural heritage that defines North Americans and beef has been the premium product in the dietary hierarchy in traditional North American cuisine. As urban dwellers who are generations removed from agricultural production now overwhelmingly make up the consumer base, the image of cattle producers is buffeted by new customer priorities such as animal welfare, environmental sustainability and the ability to determine the place of origin of their food. As the proportion of food consumed at home declines and consumers seek to expand their range of culinary experiences, food from cultures where beef is not a mainstay of the diet have gained more prominence. These restaurant experiences are increasingly being reflected in the near table ready products on offer in supermarkets. Consumers are still likely to enjoy a good steak, other traditional beef products now struggle for consumers. The implications of the response of the beef industry to the changes buffeting the sector goes beyond strictly commercial concerns and will determine the place of beef and the industry's participants in the evolving North American culture.
Book Synopsis Blood Selenium Levels in the U.S. Beef Cow/calf Herd by :
Download or read book Blood Selenium Levels in the U.S. Beef Cow/calf Herd written by and published by . This book was released on 1996 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Meat Racket by : Christopher Leonard
Download or read book The Meat Racket written by Christopher Leonard and published by Simon and Schuster. This book was released on 2014-02-18 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: A former agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who are raising prices and outmaneuvering reforms.
Download or read book Slaughterhouse written by Gail A. Eisnitz and published by Prometheus Books. This book was released on 2009-09-25 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Slaughterhouse is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years — particularly industry consolidation, increased line speeds, and deregulation — have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what’s really taking place behind the closed doors of America’s slaughterhouses. In this new paperback edition, author Gail A. Eisnitz brings the story up to date since the book’s original publication. She describes the ongoing efforts by the Humane Farming Association to improve conditions in the meatpacking industry, media exposés that have prompted reforms resulting in multimillion dollar appropriations by Congress to try to enforce federal inspection laws, and a favorable decision by the Supreme Court to block construction of what was slated to be one of the largest hog factory farms in the country. Nonetheless, Eisnitz makes it clear that abuses continue and much work still needs to be done.
Book Synopsis Guide for U.S. Cattle Exporters by : Frederick M. Lege
Download or read book Guide for U.S. Cattle Exporters written by Frederick M. Lege and published by . This book was released on 1976 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Economics of the U.S. Meat Industry by : Richard J. Crome
Download or read book Economics of the U.S. Meat Industry written by Richard J. Crome and published by . This book was released on 1988 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guide for U.S. Cattle Exporters by : Frederick Marion Lege
Download or read book Guide for U.S. Cattle Exporters written by Frederick Marion Lege and published by . This book was released on 1962 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Role of Beef in the American Diet by :
Download or read book The Role of Beef in the American Diet written by and published by Am Cncl on Science, Health. This book was released on 2003 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Conditions of Competition in U.S. Markets Between Domestic and Foreign Live Cattle and Cattle Meat Fit for Human Consumption by : United States International Trade Commission
Download or read book Conditions of Competition in U.S. Markets Between Domestic and Foreign Live Cattle and Cattle Meat Fit for Human Consumption written by United States International Trade Commission and published by . This book was released on 1977 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:
