Beef
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Proximate composition of beef from carcass to cooked meat; method of derivation and tables of values
Market classes and grades of dressed beef
Raising Steaks
Effect of pregnancy on quality of beef
U.S. grades for beef
Corporate cowboy
Trends in price spreads for beef and pork
Facts on farm-retail price spreads for beef and pork
Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics
Cooking for le$$
Beef production and management decisions
Profit margins of firms marketing beef
A beefsteak of U.S. good steer
Home curing of beef
Estimating the height of cattle from photographs by measurement of neck chains
Price spreads for beef
Price spreads for beef
Cattle inspection
Specification of Edward Theodore Digby, Christopher Gandy, William Foyl, the younger, and Edward Barry Allinson James
Steak
Ground beef galore
The basic mechanisms of Japanese farm policy
Hamburger
The New Steak
The complete jerky book
Price spreads for beef and pork
Optimal methods for fabrication of ground beef
Beef
Order postponing the certification of export beef to March 1, 1896
Price spreads and industry margins not the same
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