Green Park Press Grassfed to finish: a production guide to gourmet grass-finished beef, paperback/allan nation

Green Park Press Grassfed to finish: a production guide to gourmet grass-finished beef, paperback/allan nation

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  • Grassfed to Finish is the first book to address all the factors necessary for a quality grassfed product.
  • It lays a foundation of facts from Nation's world travels, debunking the myths and misconceptions about grass-finished beef and showing that grain is totally unnecessary for a gourmet ``killer`` product, and actually lowers overall quality as well as nutritional character.
  • Nation tells how meeting grazing specialist and researcher Dr.
  • Anibal Pordomingo in Argentina aided his understanding of the key components of an all-grass system.
  • Nation includes Pordomingo's production tips and innovative Forage Chain of grasses and legumes.
  • Chapters detail what researchers have learned about grassfed's health benefits; how to get started with heifers and why; how to turn cull cows into gourmet products; how to integrate summer and winter annuals into a perennial-based pasture system; how to come up with a year-around supply of beef while only over-wintering cattle once; how different grasses can flavor meat; how to recognize a ready-to-harvest grass-finished beeve; how production errors can create tough meat; what educated, health-conscious consumers want and how to serve them.
  • The grass program explained here can be used equally well for replacement heifer development or mainstream stocker steers; however, the production and marketing foundation outlined here will serve you well if you decide to expand production and make grassfed beef your primary enterprise...
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