Costs of Retail Beef-handling Systems PDF Download
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Author: Lawrence A. Duewer
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 122
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Book Description
Author: Lawrence A. Duewer
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 122
Get Book Here
Book Description
Author: Lawrence A. Duewer
Publisher:
ISBN:
Category :
Languages : en
Pages : 55
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Book Description
Author: Lawrence A. Duewer
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 55
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Book Description
Author: Lawrence A. Duewer
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 16
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Book Description
Author: Lawrence a. Duewer
Publisher: Forgotten Books
ISBN: 9780428078171
Category : Business & Economics
Languages : en
Pages : 20
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Book Description
Excerpt from Alternative Retail Beef-Handling Systems Though fresh cuts were found the least expensive method of centralized cutting, freezing this meat at the warehouse offers other advantages to consumers and retailers. Central cutting to frozen cuts has only slightly higher costs (about 2 cents per retail pound) than fresh cuts, and the products have a much longer shelf life. Both fresh and frozen centralized cutting provides increased total carcass use; better use of fat and bone trim; greater product uniformity; improved sanitation; and reduced handling, packaging, and transportation costs. Also, frozen beef maintains its product freshness and the amount of shrinkage is reduced. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 488
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 348
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Book Description
Author: Economic Research Service (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 254
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Book Description
Author: Robert L. Tontz
Publisher:
ISBN:
Category : Produce trade
Languages : en
Pages : 16
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Book Description
Author: William H Lesser
Publisher: CRC Press
ISBN: 1351433547
Category : Technology & Engineering
Languages : en
Pages : 508
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Book Description
This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During the 1980s, livestock production faced some critical changes. Product and feed prices became less stable, cycles lost their century-old patterns, both competition and trade barriers seemed to rise, and market outlets shrank in number and ownership diversity. At the same time, the United States demography became increasingly older, while new and confusing health concerns about red meat arose rapidly. This practical book introduces the reader to a range of issues of the livestock marketing system and looks ahead to such future issues as biotechnology, human health, and food safety. Considerable interest is given to international trade, an increasingly important sector in the market. Marketing Livestock and Meat is a concise and convenient compendium of diverse information. It provides functionaries in the system with an overall concept of how the market functions as a whole to promote better skills and strategies for marketing of red meats. The author describes specific applications vital to successful operation of the complex and far-reaching marketing system of meat and livestock, including international trade, grades and grading, health matters, demand for meat, price reporting and electronic markets, costs and benefits, and their combination into marketing strategies for producers. To supplement the research, theories, and strategies presented in this important book, there are many charts, graphs, and photographs. All persons connected to the marketing of meat and livestock--undergraduate students in North America, foreign students interested in exporting meat to the U. S., and most segments of the livestock sector, including supply and processing firms and retailers--will benefit from this important book.
