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.
This engaging and confident book argues the idea convincingly."--David Tandy, University of Tennessee "This is a rewarding place of first resort for those interested in ancient Greek cattle."--Robin Osborne, University of Cambridge
This book provides the background to allow cattle producers to match their production environments with genetic, management, and marketing opportunities for sustainable beef production globally.
In addition to a thorough and current evaluation of the literature on the energy and nutrient requirements of beef in all stages of life, this volume includes new information about phosphorus and sulfur contents; a review of nutritional and ...