Please call for bulk pricing.
It can take years to accumulate the knowledge necessary to have an understanding of how the beef industry works.
Now it does not have to be that way.
The Beef Book: Fundamentals of the Beef Trade from Ranch to Table is a new book which enables people of all
educational and professional backgrounds to obtain an expeditious education about the history and nature of the beef industry.
Published by Urner Barry, in association with the North American Meat Institute, The Beef Book conveys fundamental concepts of
the beef trade with simple easy-to-read language, infographics, and charts. In just a few hours people can vastly improve their
knowledge of beef. Because this is something that people want to bring around, the book is a small size and easy to carry.
120+ Full color, spiral bound pages
10 Chapters spanning packing, production, grading, preparation, beef cuts and pricing
Perfect for staff training and culinary curriculums
Quizzes and key terms for each chapter
Contributions from a host of experts including university professors, chefs and beef industry professionals