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Author : Jean Paré
Publisher : Company's Coming Publishing Limited
Page : 164 pages
File Size : 51,5 Mb
Release : 2002
Category : Cooking
ISBN : 1895455812
Beef, North America's most popular meat, is featured at its delicious best in this savory collection of tempting recipes. Simple and quick to prepare, today's beef is lean, nutritious and extremely versatile. Book jacket.
Author : Kari Underly
Publisher : John Wiley & Sons
Page : 244 pages
File Size : 54,9 Mb
Release : 2011-08-16
Category : Cooking
ISBN : 9781118029572
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Author : Andrew Rimas,Evan D. G. Fraser
Publisher : Harper Collins
Page : 260 pages
File Size : 50,9 Mb
Release : 2008-09-18
Category : Social Science
ISBN : 9780061982057
The cow. The most industrious animal in the world. A beast central to human existence since time began, it has played a vital role in our history not only as a source of food, but also as a means of labor, an economic resource, an inspiration for art, and even as a religious icon. Prehistoric people painted it on cave walls; explorers, merchants, and landowners traded it as currency; many cultures worshipped it as a god. So how did it come to occupy the sorry state it does today—more factory product than animal? In Beef, Andrew Rimas and Evan D. G. Fraser answer that question, telling the story of cattle in its entirety. From the powerful auroch, a now extinct beast once revered as a mystical totem, to the dairy cows of seventeenth-century Holland to the frozen meat patties and growth hormones of today, the authors deliver an engaging panoramic view of the cow's long and colorful history. Peppered with lively anecdotes, recipes, and culinary tidbits, Beef tells a story that spans the globe, from ancient Mediterranean bullfighting rings to the rugged grazing grounds of eighteenth-century England, from the quiet farms of Japan's Kobe beef cows to crowded American stockyards to remote villages in East Africa, home of the Masai, a society to which cattle mean everything. Leaving no stone unturned in its exploration of the cow's legacy, the narrative serves not only as a compelling story but as a call to arms, offering practical solutions for confronting the current condition of the wasteful beef and dairy industries. Beef is a captivating history of an animal whose relationship with humanity has shaped the world as we know it, and readers will never look at steak the same way again.
Author : Nicolette Hahn Niman
Publisher : Chelsea Green Publishing
Page : 306 pages
File Size : 42,5 Mb
Release : 2021-07-20
Category : Social Science
ISBN : 9781645020141
“Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your world.”—Los Angeles Times “Elegant, strongly argued.”—The Atlantic (named a “Best Food Book”) As the meat industry—from small-scale ranchers and butchers to sprawling slaughterhouse operators—responds to COVID-19, the climate threat, and the rise of plant-based meats, Defending Beef delivers a passionate argument for responsible meat production and consumption–in an updated and expanded new edition. For decades it has been nearly universal dogma among environmentalists that many forms of livestock—goats, sheep, and others, but especially cattle—are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. As recently as 2019, a widely circulated Green New Deal fact sheet even highlighted the problem of “farting cows.” But is the matter really so clear-cut? Hardly. In Defending Beef, Second Edition, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. With more public discussions and media being paid to connections between health and diet, food and climate, and climate and farming—especially cattle farming, Defending Beef has never been more timely. And in this newly revised and updated edition, the author also addresses the explosion in popularity of “fake meat” (both highly processed “plant-based foods” and meat grown from cells in a lab, rather than on the hoof). Defending Beef is simultaneously a book about big issues and the personal journey of the author, who continues to fight for animal welfare and good science. Hahn Niman shows how dispersed, grass-based, smaller-scale farms can and should become the basis of American food production.
Author : Rip Esselstyn
Publisher : Grand Central Life & Style
Page : 492 pages
File Size : 41,6 Mb
Release : 2013-05-14
Category : Health & Fitness
ISBN : 9781455544554
For the millions who are following a plant-based diet, as well as those meat-eaters who are considering it, My Beef With Meat is the definitive guide to convincing all that it's truly the best way to eat! New York Times Bestelling author of The Engine 2 Diet and nutrition lecturer Rip Esselstyn, is back and ready to arm readers with the knowledge they need to win any argument with those who doubt the health benefits of a plant-based diet--and convince curious carnivores to change their diets once and for all. Esselstyn reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer's? Then learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets, for instance: You don't need meat and dairy to have strong bones or get enough protein You get enough calcium and iron in plants The myth of the Mediterranean diet There is a serious problem with the Paleo diet If you eat plants, you lose weight and feel great My Beef With Meat proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.
Author : Nicolette Hahn Niman
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 48,6 Mb
Release : 2014
Category : Business & Economics
ISBN : 9781603585361
"In Defending Beef, longtime vegetarian, environmental lawyer turned rancher Nicolette Hahn Niman dispels popular myths about how eating beef is bad for our bodies and planet. Grounded in empirical scientific data and with living examples from around the world, Hahn Niman builds a comprehensive argument that cattle can help build carbon-sequestering soils to mitigate climate change, enhance biodiversity, prevent desertification, and provide invaluable nutrition. While no single book can definitively answer the thorny question of how to feed the earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, cattle and beef can and must be part of the solution."--Back cover.
Author : Anonim
Publisher : Unknown
Page : 368 pages
File Size : 43,6 Mb
Release : 2001
Category : Animal feeding
ISBN : UCR:31210024719815
Author : Anonim
Publisher : Unknown
Page : 68 pages
File Size : 46,8 Mb
Release : 1990
Category : Beef industry
ISBN : UIUC:30112019057139
Author : Anonim
Publisher : Unknown
Page : 76 pages
File Size : 44,5 Mb
Release : 1943
Category : Beef
ISBN : SRLF:AA0007310915
Author : James R Simpson,Tadashi Yoshida,Akira Miyazaki,Ryohei Kada
Publisher : Routledge
Page : 264 pages
File Size : 42,5 Mb
Release : 2019-09-05
Category : Political Science
ISBN : 9781000314021
The Japanese Cattle industry has been undergoing major changes for the past three decades. During the 1950's and 1960's mechanized power rapidly. The process of beef industry structure change accelerated in the 1970's as medium scale feedlots came into being, regional packing plants were established, and the beef marketing system matured. Economic forces, both within and external to the industry. A major objective of this book is to test the authors’ hypothesis that beef production by Japan's cattle industry could become competitive with imported beef.
Author : United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Domestic and Foreign Marketing and Product Promotion
Publisher : Unknown
Page : 144 pages
File Size : 43,7 Mb
Release : 1996
Category : Business & Economics
ISBN : MINN:31951D01225806O
Author : Robert Henry Wuhrman
Publisher : Unknown
Page : 48 pages
File Size : 55,9 Mb
Release : 1966
Category : Agriculture
ISBN : UIUC:30112018960762
Author : Anonim
Publisher : Unknown
Page : 34 pages
File Size : 49,6 Mb
Release : 1993
Category : Beef cattle
ISBN : CORNELL:31924073118204
Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher : Unknown
Page : 36 pages
File Size : 52,6 Mb
Release : 1975
Category : Food prices
ISBN : UOM:39015005074912
Author : United States. Bureau of Corporations
Publisher : Unknown
Page : 394 pages
File Size : 53,6 Mb
Release : 1905
Category : Beef packers
ISBN : CHI:086544456