Download or read book Canadian Beef Experience the Quality written by Beef Information Centre and published by . This book was released on 1990 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canadian Beef Quality that Inspires Confidence written by Beef Information Centre and published by . This book was released on 2003* with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meatsplaining written by Jason Hannan and published by Sydney University Press. This book was released on 2020-10-01 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: The animal agriculture industry, like other profit-driven industries, aggressively seeks to shield itself from public scrutiny. To that end, it uses a distinct set of rhetorical strategies to deflect criticism. These tactics are fundamental to modern animal agriculture but have long evaded critical analysis. In this collection, academic and activist contributors investigate the many forms of denialism perpetuated by the animal agriculture industry. What strategies does the industry use to avoid questions about its inhumane treatment of animals and its impact on the environment and public health? What narratives, myths and fantasies does it promote to sustain its image in the public imagination? ‘powerful, timely and essential’ – David Nibert, author of Animal Oppression and Human Violence: Domesecration, Capitalism, and Global Conflict ‘Meatsplaining equips us to identify the lies at the heart of animal agriculture. It’s an excellent and timely compilation on an exceedingly vexing problem.’ – Carol J. Adams, author of The Sexual Politics of Meat and Burger ‘Meatsplaining is the first book to give an apt name to the animal agriculture industry’s relentless campaign of disinformation and denialism ... Written in a clear, lively, and accessible style, Meatsplaining will surely educate the public about the horrors of animal agriculture.’ – Marc Bekoff, author of The Animals’ Agenda: Freedom, Compassion, and Coexistence in the Human Age ‘Cruelty thrives in secrecy, and the meat industry is highly skilled at concealing the routine abuse and misery that flourishes on modern farms. Meatsplaining cuts through the spin, and exposes the meat industry's massive PR machine. It explores how Big Meat uses language, obfuscation, and denial to misdirect the public's attention away from its commodification of sentient animals, environmental devastation, and the looming health crisis caused by eating animals. This book is a must-read for animal advocates, and anyone else who no longer wants to be lied to.’ – Camille Labchuk, Executive Director, Animal Justice ‘This book ... provides a necessary corrective to the fantasy world created by meat industry propaganda. As we grapple with a global zoonotic pandemic and biodiversity crisis, it is urgent for us to ... start thinking clearly about who and what is on our plates.’ – John Sorenson, Brock University
Download or read book Report written by Commonwealth Shipping Committee and published by . This book was released on 1921 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Scientific Agriculture written by and published by . This book was released on 1927 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Revue Agronomique Canadien written by and published by . This book was released on 1928 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book I Love Canadian Beef written by Beef Information Centre and published by TouchWood Editions. This book was released on 2005 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: I Love Canadian Beef, indeed. It's still the best. Featured here are 125 nutritious and easy-to-prepare Canadian beef recipes for all occasions, including appetizers, salads, grills, soups, stews, casseroles, pastas, stir-fries and, of course, the classic roasts, burgers and prime rib. With recipes for quick meals, light meals, meals for one or two and for entertaining, plus tips on how to buy, prepare and cook beef, this book has everything you need to keep on loving Canadian beef.
Download or read book Parliamentary Papers written by Great Britain. Parliament. House of Commons and published by . This book was released on 1894 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The North American Beef Industry in Transition written by Andrea M. Brocklebank and published by Nova Publishers. This book was released on 2007 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an in-depth analysis of the factors providing the impetus for change in the North American beef industry and how the industry is responding to the challenges. The beef industry story provides lessons for other agri-food industries attempting to respond to rapidly evolving food markets. The book provides important insights into the process whereby industries respond to a rapidly changing marketplace and, in particular, industries with complex supply chains consisting of many actors. The agri-food industry provides an excellent example of a market that is evolving rapidly in ways few would have contemplated even a few years ago. The beef industry has an exceedingly complex supply chains that must co-ordinate complex resources such as genetics, extensive grazing, precision feeding strategies, high tech processing, cold chain logistics and food safety protocols. The interaction between changing demands and the beef industry's responses to an evolving marketplace provide the focus of the book. The book examines the process whereby the beef industry prior is making the transition from a supplier of commodities to a provider of differentiated products with attributes tailored to individual consumers. The book then provides a theoretical basis for the examination of evolving supply chains and a means by which the industry's response can be assessed using modern quantitative methods. Case studies are developed to dig deeper into the transition the beef industry is experiencing. Insights are drawn for other agri-food sectors facing similar challenges. Ranchers have always had a special place in the cultural heritage that defines North Americans and beef has been the premium product in the dietary hierarchy in traditional North American cuisine. As urban dwellers who are generations removed from agricultural production now overwhelmingly make up the consumer base, the image of cattle producers is buffeted by new customer priorities such as animal welfare, environmental sustainability and the ability to determine the place of origin of their food. As the proportion of food consumed at home declines and consumers seek to expand their range of culinary experiences, food from cultures where beef is not a mainstay of the diet have gained more prominence. These restaurant experiences are increasingly being reflected in the near table ready products on offer in supermarkets. Consumers are still likely to enjoy a good steak, other traditional beef products now struggle for consumers. The implications of the response of the beef industry to the changes buffeting the sector goes beyond strictly commercial concerns and will determine the place of beef and the industry's participants in the evolving North American culture.
Download or read book Canadian Beef Quality Audit written by Alberta Cattle Commission and published by . This book was released on 1996 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Aspects of Meat Quality written by Peter P. Purslow and published by Woodhead Publishing. This book was released on 2022-08-23 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
Download or read book The Gourmet Butcher s Guide to Meat written by Cole Ward and published by Chelsea Green Publishing. This book was released on 2014 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
Download or read book Report on Canadian Beef Supply and Disposition with Beef Quality Categorization written by Larry Young and published by . This book was released on 1997 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canadian Cattlemen written by and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Canadian Experience with Lean Beef written by Margaret Zafiriou and published by . This book was released on 1986* with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of the North American Free Trade Agreement written by United States. Congress. Senate. Committee on Commerce, Science, and Transportation and published by . This book was released on 1995 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: Distributed to some depository libraries in microfiche.
Download or read book The Oracle written by and published by . This book was released on 1882 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
