Market Classes and Grades of Meat
Author : Louis Dixon Hall
Publisher :
Page : 182 pages
File Size : 39,58 MB
Release : 1910
Category : Meat
ISBN :
Author : Louis Dixon Hall
Publisher :
Page : 182 pages
File Size : 39,58 MB
Release : 1910
Category : Meat
ISBN :
Author : Louis Dixon Hall
Publisher : Forgotten Books
Page : 152 pages
File Size : 29,73 MB
Release : 2016-10-05
Category : Pets
ISBN : 9781333847340
Excerpt from Market Classes and Grades of Meat The grades within these classes are prime, choice, good, medium, common and canners. The grades are based on differences in form, thickness, finish, quality, soundness and weight. Page 156. The terms Native, Western and Texas beef each include various classes and grades of carcasses, and refer to general differences in form, finish and quality Page 185. The terms Yearlings, Distillers, Butcher and Kosher also include various classes and grades of beef, and merely indicate characteristic features of carcass beef use by certain branches of the trade. Page 186. 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 : William Clare Davis
Publisher :
Page : 92 pages
File Size : 50,15 MB
Release : 1924
Category : Agriculture
ISBN :
Author : Hall L. D. (Louis Dixon)
Publisher : Wentworth Press
Page : 148 pages
File Size : 24,41 MB
Release : 2019-02-28
Category : History
ISBN : 9780526321384
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Walter Cochran Davis
Publisher :
Page : 51 pages
File Size : 21,86 MB
Release : 1927
Category : Beef
ISBN :
Author : Walter Cochran Davis
Publisher :
Page : 52 pages
File Size : 41,64 MB
Release : 1932
Category : Beef cattle
ISBN :
Author : Don Juan Slater
Publisher :
Page : 44 pages
File Size : 48,88 MB
Release : 1940
Category : Swine
ISBN :
Author : Louis D. Hall
Publisher :
Page : 290 pages
File Size : 12,68 MB
Release : 1910
Category :
ISBN :
Author : Clarence Edward Gibbons
Publisher :
Page : 40 pages
File Size : 29,59 MB
Release : 1942
Category : Agriculture
ISBN :
Pp. 46.
Author : Don Juan Slater
Publisher :
Page : 100 pages
File Size : 21,78 MB
Release : 1927
Category : Agriculture
ISBN :