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Results 1 to 10 of 137 |

Meat : a love story / by Bourette, Susan.(CARDINAL)489106;
Subjects: Meat industry and trade.;
Available copies: 1 / Total copies: 1
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Inventories in the meat-packing industry / by Tolley, George S.,1925-(CARDINAL)137139; Harrell, Cleon.; North Carolina State College.Department of Agricultural Economics.(CARDINAL)168302;
Includes bibliographical references.
Subjects: Meat industry and trade;
Available copies: 1 / Total copies: 2
On-line resources: Suggest title for digitization;
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Trends in production and foreign trade for meats and livestock in the United States / by Richards, Preston.(CARDINAL)319847;
Includes bibliographical references (pages 50-51).
Subjects: Meat industry and trade;
Available copies: 1 / Total copies: 1
On-line resources: Suggest title for digitization;
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Meat imports. Hearings before the Committee on Finance, United States Senate, Eighty-eighth Congress, second session, on amendment 465 to restrict imports of beef, veal, lamb, and mutton into the United States ... by United States.Congress.Senate.Committee on Finance.(CARDINAL)137390;
Subjects: Meat industry and trade;
Available copies: 2 / Total copies: 2
On-line resources: Suggest title for digitization;
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Butchering, processing and preservation of meat / by Ashbrook, Frank G.(Frank Getz),1892-1966.(CARDINAL)313437;
Subjects: Meat industry and trade.; Slaughtering and slaughter-houses.;
Available copies: 1 / Total copies: 1
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How to sell pastured meat products to grocery stores via direct-store-delivery / by Blacklin, Sarah,author(CARDINAL)336613; Dunning, Rebecca,1964-author(CARDINAL)337744; North Carolina Cooperative Extension Service,issuing body.(CARDINAL)217218;
Subjects: Meat industry and trade;
Available copies: 1 / Total copies: 2
On-line resources: https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156; https://digital.ncdcr.gov/documents/detail/3692156;
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Red meats : 4-H project manual. by North Carolina Agricultural Extension Service.(CARDINAL)164866;
Bibliography: page 23.Filmography: page 23.
Subjects: Meat cuts.; Meat industry and trade.; Meat inspection.; Meat;
Available copies: 1 / Total copies: 2
On-line resources: Suggest title for digitization;
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Rare and well done; some historical notes on meats and meatmen. by Drury, John,1898-1972.(CARDINAL)126344;
Subjects: Meat.; Meat industry and trade;
Available copies: 1 / Total copies: 1
On-line resources: Suggest title for digitization;
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Meat : from the farm to your table / by Hasan, Heather.(CARDINAL)461018;
Includes bibliographical references (pages 43-46) and index.Presents safety issues in meat as food, covering raising conditions, processing and shipping, and what you can do to make smart choices. The average American consumes an excessive half-pound (227 grams) of meat per day. To satisfy this huge demand for meat, ten billion animals must be raised and slaughtered each year, according to the Farm Animal Rights Movement. This book will examine the meat consumers eat, delving into various issues including: feedlots, slaughterhouses, processing plants, and the possible harm this system may have on animal welfare, human health, and the environment. Readers also learn about what steps are being taken to make eating meat as safe as possible. Being educated about the meat industry empowers people with the knowledge to make wise choices about their health, and support the local farmers and markets that use sustainable methods for their products. Suggestions for how students can become involved in their school and community in promoting smart farming practices and consumerism are also included. Author Biography, Bibliography, For Further Information Section, Further Reading, Glossary, Index, List of Organizations, Sidebars, Web Sites5678980X
Subjects: Meat; Meat industry and trade;
Available copies: 1 / Total copies: 1
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The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly / by Ward, Cole.(CARDINAL)405256; Coshof, Karen.(CARDINAL)527416;
Includes bibliographical references (pages 297-299) and index.What is a butcher? -- A long tradition -- We love meat -- Getting meat to the table -- The way the meat industry works -- Processing your own meat -- A side of beef -- A side of pork -- A side of lamb -- Cluck-I'm your domestic chicken -- Making sausage and value-added products -- A better way of thinking about meat.Vermont-based master butcher Cole Ward provides a comprehensive guide to artisanal butchery that goes well beyond conventional "do-it-yourself" books, giving readers insight into the world of truly sustainable meat production. He aims to revive a traditional art that, once in jeopardy, is being seen as an increasingly important part of the local-food movement.
Subjects: Meat industry and trade.; Meat cuts.; Slaughtering and slaughter-houses.;
Available copies: 1 / Total copies: 1
unAPI

Results 1 to 10 of 137 |