- We will send in 10–14 business days.
/images/books/9911118/9781447446552.jpg)
- Author: Anon
- Publisher: Lundberg Press
- Year: 2012
- Pages: 40
- ISBN-10: 1447446550
- ISBN-13: 9781447446552
- Format: 14 x 21.6 x 0.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Beef on the Farm - Slaughtering, Cutting, Curing - U.S. Department of Agriculture, Farmers' Bulletin No. 1415 (e-book) (used book) | bookbook.eu
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.19:06:24
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Anon
- Publisher: Lundberg Press
- Year: 2012
- Pages: 40
- ISBN-10: 1447446550
- ISBN-13: 9781447446552
- Format: 14 x 21.6 x 0.3 cm, minkšti viršeliai
- Language: English English
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.
Reviews