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.

  • 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