Meat Identification And Judging
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Livestock and Meat Manual For Judging, Identification, Information
Author | : State College of Washington. Institute of Agricultural Sciences |
Publisher | : |
Total Pages | : 35 |
Release | : 1956 |
Genre | : |
ISBN | : |
Meat Judging Handbook
Author | : National Live Stock and Meat Board |
Publisher | : |
Total Pages | : 78 |
Release | : 1958 |
Genre | : Meat |
ISBN | : |
Judging Beef Cattle
Author | : Edmund Harry Thompson |
Publisher | : |
Total Pages | : 24 |
Release | : 1919 |
Genre | : Beef cattle |
ISBN | : |
"The art of judging is the foundation of all beef-cattle shows and is largely the means of determining the value of cattle offered in public sales. Each breeder, in order t attain the greatest degree of success must be a good judge wo that he can mate individuals and get the best possible offspring. A thorough knowledge of judging feeders is important in view of the fact that profit in cattle feeding usually depends upon buying the right cattle. Without ideals stock judging can not be successful. The ideal beef type, for example, in the fat animal consists in a low-set body which is broad, deep and smooth, with level lines and covered with a thick, even covering of firm flesh. In addition to this general beef form, a good quality of hair, hide and bone, together with general character and style, is importnat because it serves as an index to the quality of the meat."--Page 2
The Meat We Eat
Author | : Percival Thomas Ziegler |
Publisher | : |
Total Pages | : 566 |
Release | : 1962 |
Genre | : Meat |
ISBN | : |
Catalog of Copyright Entries
Author | : Library of Congress. Copyright Office |
Publisher | : |
Total Pages | : 728 |
Release | : 1954 |
Genre | : Copyright |
ISBN | : |