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Author: Joshua Specht
Publisher: Princeton University Press
ISBN: 0691209189
Category : Cooking
Languages : en
Pages : 362
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Book Description
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Author: Joshua Specht
Publisher: Princeton University Press
ISBN: 0691209189
Category : Cooking
Languages : en
Pages : 362
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Book Description
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Author: Scott Lively
Publisher: Page Two
ISBN: 1774580020
Category : Cooking
Languages : en
Pages : 0
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Book Description
From Scott Lively (aka The Beef Geek), founder of the U.S.’s largest organic beef company, Dakota Beef, comes an essential reference book and primer to America’s favorite meat. This field guide cuts through the bull and serves up juicy facts about the Big Beef industry, arming you with the knowledge you need to make the best choices for you and your family.
Author: William H Lesser
Publisher: CRC Press
ISBN: 9781560220169
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.
Author: Harold F. Breimyer
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 118
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Book Description
Author: Gertrude Alsager Gronbech
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 76
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Book Description
Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 708
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Book Description
Author: Christopher Leonard
Publisher: Simon and Schuster
ISBN: 145164583X
Category : Business & Economics
Languages : en
Pages : 384
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Book Description
"In The Meat Racket, investigative reporter Christopher Leonard delivers the first-ever account of how a handful of companies have seized the nation's meat supply. He shows how they built a system that puts farmers on the edge of bankruptcy, charges high prices to consumers, and returns the industry to the shape it had in the 1900s before the meat monopolists were broken up. At the dawn of the 21st century, the greatest capitalist country in the world has an oligarchy controlling much of the food we eat and a high-tech sharecropping system to make that possible. These companies are even able to raise meat prices for consumers while pushing down the price they pay to farmers. We know that it takes big companies to bring meat to the American table. What The Meat Racket shows is that this industrial system is rigged against all of us." -- From publisher description.
Author: Maureen Ogle
Publisher: Houghton Mifflin Harcourt
ISBN: 0151013403
Category : Business & Economics
Languages : en
Pages : 387
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Book Description
The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and providers of meat in history.
Author:
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 710
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Book Description
Author: United States. Agricultural Marketing Service. Livestock Division
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 556
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Book Description
