Covers all aspects of the beef industry from paddock to plate.
Covers all aspects of the beef industry from paddock to plate. It is an international text written by experts in the field. The book begins with an overview of the historical evolution of world beef consumption and introductory chapters on carcass and meat quality, market preparation and world beef production. North America, Brazil, China, South-East Asia and Japan are discussed in separate chapters, followed by Australian beef production, including feed lotting and live export.
