Market Classes and Grades of Dressed Veal and Calf Carcasses (Classic Reprint) PDF Download
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Author: W. C. Davis Publisher: Forgotten Books ISBN: 9780266788416 Category : Languages : en Pages : 62
Book Description
Excerpt from Market Classes and Grades of Dressed Veal and Calf Carcasses A chief purpose of standardization is the classifying and grading of a product according to certain fixed degrees of excellence in order that marketing problems may be lessened and greater economies in marketing be made effective. As the mam purpose of classifying and grading veal and calf carcasses is to make possible a determina tion of values, the relative importance of each factor must have the same significance to both buyer and seller. Otherwise disagreements and dissatisfaction Will result. The term veal is applied to a commodity Which has Wide varia tions in essential characteristics and has corresponding variations in value. Without definite grade limitations values can not be readily determined. But if the commodity is divided into classes, and the classes are divided into more specific and definite groups, and all are defined, then the degree of excellence or of deficiency of a carcass can readily be determined according to its conformation, finish and quala ity; and the carcass can be placed in a definite grade group. It is on the basis of this finer grouping, that market values are readily and accurately ascertained. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: W. C. Davis Publisher: Forgotten Books ISBN: 9780266788416 Category : Languages : en Pages : 62
Book Description
Excerpt from Market Classes and Grades of Dressed Veal and Calf Carcasses A chief purpose of standardization is the classifying and grading of a product according to certain fixed degrees of excellence in order that marketing problems may be lessened and greater economies in marketing be made effective. As the mam purpose of classifying and grading veal and calf carcasses is to make possible a determina tion of values, the relative importance of each factor must have the same significance to both buyer and seller. Otherwise disagreements and dissatisfaction Will result. The term veal is applied to a commodity Which has Wide varia tions in essential characteristics and has corresponding variations in value. Without definite grade limitations values can not be readily determined. But if the commodity is divided into classes, and the classes are divided into more specific and definite groups, and all are defined, then the degree of excellence or of deficiency of a carcass can readily be determined according to its conformation, finish and quala ity; and the carcass can be placed in a definite grade group. It is on the basis of this finer grouping, that market values are readily and accurately ascertained. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Walter Cochran Davis Publisher: Forgotten Books ISBN: 9780365390206 Category : Pets Languages : en Pages : 46
Book Description
Excerpt from Market Classes and Grades of Yearling Beef With the trend toward increased marketing and slaughter of younger and lighter-weight cattle there has developed a need for class and grade standards which can be applied to carcasses of year ling beef. The descriptions in Department of Agriculture Bulletin N o. 1246 1 are for mature beef only, and do not include yearling beef, some of which is sometimes called baby beef. Because of the influence that age and feed have on the character, consistency, texture, and color of the flesh, carcasses of the bovine species are divided into four groups: Veal, calf, yearling beef, and mature beef. From the standpoint of economy and practical trade ethics these divisions are necessary. The differences between carcasses of year ling beef and carcasses of mature beef are as great as the differences between veal carcasses and calf carcasses. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Don Juan Slater Publisher: Forgotten Books ISBN: 9781396611803 Category : Pets Languages : en Pages : 28
Book Description
Excerpt from Market Classes and Grades of Calves and Vealers Conformation is the build, shape, outline, or contour of the animal. It is due largely to the size and shape of the benes and muscles and the proportions between the different parts of the animal, such as neck, shoulder, crop, back, loin, rump, etc. Hence, conformation is chiefly attributable to breeding, but sex condition exerts a powerful influence except in the case of _very young animals. The fat. Cover ing or degree of finish is responsible for marked modifications of conformation, hence feeding and care have an important bearing. Standards of conformation depend, for practical purposes, upon the immediate use to which the animal is to be put. Grade for grade, a. Smoother and more rounded conformation, largely the result of finish or fat, is generally demanded in animals sold for immediate slaughter than in those which are to be used for stocker and feeder purposes. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: W. C. Davis
Author: W. C. Davis
Author: Walter Cochran Davis
Author: W. C. DAVIS
Author: Walter Cochran Davis
Author: Walter Cochran DAVIS (and HARRIS (Charles M.))
Author: Walter Cochran Davis
Author: Walter Cochran Davis
Author: W. C. Davis
Author: Louis Dixon Hall
Author: Don Juan Slater