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Beef

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• Meat

• Beef -- Analysis
• Beef -- Australia
• Beef -- Composition
• Beef -- Costs
• Beef -- Economic aspects
• Beef -- Government policy
• Beef -- Grading
• Beef -- Handbooks, manuals, etc.
• Beef -- Inspection
• Beef -- Japan
• Beef -- Louisiana
• Beef -- Marketing
• Beef -- Missouri
• Beef -- New Mexico
• Beef -- North Carolina
• Beef -- Oklahoma
• Beef -- Prices
• Beef -- Purchasing
• Beef -- Quality
• Beef -- Research
• Beef -- Sensory evaluation
• Beef -- Southern States
• Beef -- Specifications
• Beef -- Statistics
• Beef -- Storage
• Beef -- Switzerland
• Beef -- Tennessee
• Beef -- Texas
• Beef -- Transportation
• Beef -- United States
• Beef -- West Virginia
• Beef -- Wyoming
• Canned beef
• Cooking (Beef)
• Dried beef
• Tariff on beef
• Veal

• The nitrogen distribution in beef flesh as affected by age and condition ([Columbia, Mo., 1923), by Walter Stuntz Ritchie, Leonard Dixon Haigh, P. F. Trowbridge, and Charles Robert Moulton (page images at HathiTrust)
• The cattle industry and the tariff (Macmillan, 1926), by Lynn Ramsay Edminster (page images at HathiTrust)
• Beef production in Great Britain (R. Silcock & Sons, Ltd., 1928), by T. B. Wood and Leslie Frank Newman (page images at HathiTrust; US access only)
• The story of beef (Dept. of Public Information, American Meat Institute, 1960), by American Meat Institute and American Meat Institute. Dept. of Public Information (page images at HathiTrust)
• The nitrogen distribution in beef flesh as affected by age and condition (University of Missouri, 1922), by Walter S. Ritchie (page images at HathiTrust)
• A cross sectional muscle nomenclature of the beef carcass (Michigan State College Press, 1952), by H. Q. Tucker (page images at HathiTrust)
• Effects of radio frequency irradiation on the enzymes of beef muscle tissue (U. S. Army Materiel Command, U. S. Army Natick Laboratories, 1965), by S. Nelson (page images at HathiTrust; US access only)
• Phosphorus in beef animals. ([Baltimore, 1910), by Charles Kenworthy Francis and P. F. Trowbridge (page images at HathiTrust)
• Beef and hog carcass yield (University of Wisconsin--Extension, 1974), by Quin Kolb and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• Report on the beef supply of the United States and the export trade in animal and meat products (G.P.O., 1890), by D. E. Salmon (page images at HathiTrust)
• Beef and pork : a good choice for the thrifty family. (U.S. Dept. of Agriculture, Consumer and Marketing Service, Agricultural Research Service, 1967) (page images at HathiTrust)
• How to buy beef steaks. (U.S. Dept. of Agriculture, Agricultural Marketing Service, 1973) (page images at HathiTrust)
• U.S. grades for beef. (U.S. Dept. of Agriculture, Production and Marketing Administration, Livestock Branch, 1955), by United States. Agricultural Marketing Service. Livestock Division (page images at HathiTrust)
• Beef and beef products. Report on investigation no. 332-44 under section 332 of the Tariff act of 1930, pursuant to a resolution of the Committee on Finance of the United States Senate, adopted November 20, 1963. (Washington, 1964), by United States Tariff Commission (page images at HathiTrust; US access only)
• Motivations in consumer purchases of beef (Louisiana State University and Agricultural and Mechanical College, Agricultural Experiment Station, 1963), by Betty L. Woods and Martha Combs Jenkins (page images at HathiTrust; US access only)
• Experiment in beef production : beef type versus dairy type (Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1905), by Willard John Kennedy (page images at HathiTrust)
• Dressing and cutting beef on the farm (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1921), by Maurice David Helser (page images at HathiTrust)
• Beef : selection, care, cooking (Texas Agricultural Extension Service, 1964), by Maeona Cox (page images at HathiTrust; US access only)
• Baby beef (Experiment Station, Kansas State Agricultural College, 1902), by H. M. Cottrell, J. G. Haney, and O. H. Elling (page images at HathiTrust)
• The effect of certain packaging and storage treatments on the acceptablity of frozen beef (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1951), by Carl Emerson, D. E. Brady, and L. N. Tucker (page images at HathiTrust; US access only)
• Consumer preference for beef in relation to finish (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1955), by Fred G. Lasley, Elmer R. Kiehl, and D. E. Brady (page images at HathiTrust; US access only)
• Visual preferences for grades of retail beef cuts : a study conducted in metropolitan St. Louis, 1954 (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1955), by V. James Rhodes, Elmer R. Kiehl, and D. E. Brady (page images at HathiTrust; US access only)
• Predicting consumer acceptance of beef loin steaks (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1958), by V. James Rhodes (page images at HathiTrust; US access only)
• St. Louis consumers' eating preferences for beef loin steaks (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1958), by Elmer R. Kiehl (page images at HathiTrust; US access only)
• Consumer acceptance of round steaks tenderized by cubing and papain (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1959), by Helen Frances McHugh, Hugh Donald Naumann, and V. James Rhodes (page images at HathiTrust; US access only)
• Consumer and laboratory panel evaluation of good and choice beef loins (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1961), by Hugh Donald Naumann (page images at HathiTrust; US access only)
• Variations in consumer acceptability of loins from market lots of cattle (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1964), by V. James Rhodes (page images at HathiTrust; US access only)
• Consumer acceptance of loin steaks from young bulls (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1964), by K. L. Sumwalt (page images at HathiTrust; US access only)
• Beef production (University of Nebraska, Agricultural Experiment Station, 1919), by H. J. Gramlich (page images at HathiTrust)
• Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising (Cornell University Agricultural Experiment Station, 1956), by Faith Fenton (page images at HathiTrust; US access only)
• Beef slaughtering, cutting and curing (Agricultural Experiment Station, North Dakota Agricultural College, 1933), by P. F. Trowbridge and Albert Severson (page images at HathiTrust; US access only)
• Factors in flavor and tenderness of lamb, beef and pork and techniques of evaluation (College of Agricultural Research Center, Washington State University, 1962), by Marion Jacobson and Washington Agricultural Experiment Station (page images at HathiTrust; US access only)
• The Effect of continued testing upon consumer evaluation of beef loin steaks (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1958), by V. James Rhodes (page images at HathiTrust; US access only)
• A New approach to measuring consumer acceptability of beef (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1958), by V. James Rhodes (page images at HathiTrust; US access only)
• Comparison of objective and subjective evaluations of tenderness of beef (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1963), by Cleta Rodgers, Ruth E. Baldwin, and Margaret Mangel (page images at HathiTrust; US access only)
• California beef production (College of Agriculture, University of California, 1946), by H. R. Guilbert and G. H. Hart (page images at HathiTrust)
• California beef production (California Agricultural Experiment Station and Extension Service, College of Agriculture, University of California, 1951), by H. R. Guilbert and G. H. Hart (page images at HathiTrust)
• Relative economy, composition and nutritive value of the various cuts of beef (University of Illinois Agricultural Experiment Station, 1912), by Louis D. Hall and A. D. Emmett (page images at HathiTrust)
• How fresh beef may be obtained for the farmers' table in summer (s.n.], 1911), by W. H. Peters and Manitoba Agricultural College (page images at HathiTrust; US access only)
• Grazing interest & beef supply; being a short extract from the report ... (1922), by A. T. Babbitt (page images at HathiTrust; US access only)
• The evolution of the sirloin (Purdue University, Agricultural Experiment Station, 1935), by Charles S. Plumb (page images at HathiTrust; US access only)
• Primary packaging cost analysis for fresh beef from packer to retail distribution center, a case study (Texas Agricultural Market Research & Development Center, 1972), by Thomas L. Sporleder and Texas Agricultural Market Research and Development Center (page images at HathiTrust; US access only)
• Live animal and carcass evaluation, proceedings, 1963 : second Coordinated Beef Improvement Conference. (Nebraska Center for Continuing Education, University of Nebraska, 1963), by Coordinated Beef Improvement Conference (1963 : University of Nebraska) and American National Cattlemen's Association (page images at HathiTrust; US access only)
• Effects of alternative beef import policies on the beef and pork sectors (Economic Research Service, U.S. Dept. of Agriculture, 1972), by Andrew Duymovic, James Dwight Sullivan, and Richard J. Crom (page images at HathiTrust)
• This year's no. one job: producing to exceed 1943 Food for Freedom goals (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1943., 1943), by Agricultural and Mechanical College of Texas. Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Beef slaughtering, cutting and curing (Agricultural Experiment Station, Utah State Agricultural College, 1929), by Harry H. Smith (page images at HathiTrust; US access only)
• The determination of methemoglobin in beef muscle extracts (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1951), by Mararet Mangel (page images at HathiTrust; US access only)
• Beef : facts for consumer education (U.S. Dept. of Agriculture, Bureau of Human Nutrition and Home Economics, 1952), by Irene H. Wolgamot (page images at HathiTrust)
• Beef : facts for consumer education (U.S. Dept. of Agriculture, 1957), by Irene H. Wolgamot (page images at HathiTrust)
• Meat manual ; identification, buying, cooking. ([Chicago], 1952), by National Live Stock and Meat Board (page images at HathiTrust; US access only)
• Growth of the beef-cattle industry in the South. (1918), by Frank W. Farley (page images at HathiTrust)
• Cattle and beef survey, a summary of production and trade in British Empire and foreign countries. (H.M.S.O., 1934), by Commonwealth Economic Committee (page images at HathiTrust)
• Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm, by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, and R. L. West (Gutenberg ebook)

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