The Beef

Author : Urner Barry
Publisher : Unknown
Page : 128 pages
File Size : 53,8 Mb
Release : 2014-11-01
Category : Electronic
ISBN : 0990995909

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The Beef Book by Urner Barry Pdf

Author : Jay Leno,S. B. Whitehead
Publisher : Simon & Schuster
Page : 32 pages
File Size : 46,6 Mb
Release : 2004
Category : Juvenile Fiction
ISBN : 0689867670

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If Roast Beef Could Fly by Jay Leno,S. B. Whitehead Pdf

Little Jay's mom is thrifty, his dad is extravagant, and Jay always seems to be caught in the middle.

Author : Jean Paré
Publisher : Company's Coming Publishing Limited
Page : 164 pages
File Size : 47,6 Mb
Release : 2002
Category : Cooking
ISBN : 1895455812

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The Beef Book by Jean Paré Pdf

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 : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher : Unknown
Page : 36 pages
File Size : 40,6 Mb
Release : 1975
Category : Food prices
ISBN : UOM:39015005074912

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1975 Food Price Study: Concentration in the beef industry by United States. Congress. Senate. Select Committee on Nutrition and Human Needs Pdf

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 42 pages
File Size : 50,8 Mb
Release : 2018-10-01
Category : Business & Economics
ISBN : 9789251098806

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LOW-EMISSIONS DEVELOPMENT OF THE BEEF CATTLE SECTOR IN ARGENTINA by Food and Agriculture Organization of the United Nations Pdf

What is the potential for improving beef productivity while reducing enteric methane emission intensity from production? This study identifies low-cost strategies, such as use of conserved fodder and control of reproductive diseases.

Author : United States. Bureau of Corporations
Publisher : Unknown
Page : 390 pages
File Size : 49,8 Mb
Release : 1905
Category : Beef packers
ISBN : UOM:39015067041585

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Report of the Commissioner of Corporations on the Beef Industry. March 3, 1905 by United States. Bureau of Corporations Pdf

Author : Richard H Turner
Publisher : Mitchell Beazley
Page : 970 pages
File Size : 50,9 Mb
Release : 2017-03-09
Category : Cooking
ISBN : 9781784721084

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PRIME: The Beef Cookbook by Richard H Turner Pdf

More than 150 brilliant beef recipes from Britain's king of meat.

Author : Martin V. Gerrity
Publisher : Unknown
Page : 20 pages
File Size : 49,9 Mb
Release : 1965
Category : Agriculture
ISBN : UTEXAS:059173025461948

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The Beef Export Trade of Central America by Martin V. Gerrity Pdf

Author : Nicolette Hahn Niman
Publisher : Chelsea Green Publishing
Page : 306 pages
File Size : 53,8 Mb
Release : 2021-07-20
Category : Social Science
ISBN : 9781645020141

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Defending Beef by Nicolette Hahn Niman Pdf

“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 : Hugh Fearnley-Whittingstall
Publisher : Unknown
Page : 0 pages
File Size : 41,9 Mb
Release : 2008
Category : Cooking (Meat)
ISBN : 034082638X

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The River Cottage Meat Book by Hugh Fearnley-Whittingstall Pdf

"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

Author : Stuart Anderson
Publisher : Hara Publishing Group
Page : 0 pages
File Size : 50,7 Mb
Release : 1997
Category : Cooking (Beef)
ISBN : 1883697948

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Here's the Beef! by Stuart Anderson Pdf

Author : Nicolette Hahn Niman
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 51,8 Mb
Release : 2014
Category : Business & Economics
ISBN : 9781603585361

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Defending Beef by Nicolette Hahn Niman Pdf

"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 : Rip Esselstyn
Publisher : Grand Central Life & Style
Page : 492 pages
File Size : 52,7 Mb
Release : 2013-05-14
Category : Health & Fitness
ISBN : 9781455544554

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Plant-Strong by Rip Esselstyn Pdf

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 : Christopher Ansell,Christopher K. Ansell,David Vogel
Publisher : MIT Press
Page : 399 pages
File Size : 46,7 Mb
Release : 2006
Category : Nature
ISBN : 9780262012256

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What's the Beef? by Christopher Ansell,Christopher K. Ansell,David Vogel Pdf

Examines European food safety regulation at the national, European, and international levels as a case of "contested governance," illustrating issues of institutional trust and legitimacy.

Author : Pat LaFrieda,Cecilia Molinari
Publisher : HarperCollins
Page : 200 pages
File Size : 52,7 Mb
Release : 2021-10-26
Category : Biography & Autobiography
ISBN : 9780062966711

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Glorious Beef by Pat LaFrieda,Cecilia Molinari Pdf

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.