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  1. 1

    The art of beef cutting a meat professional's guide to butchering and merchandising por Underly, Kari

    Publicado em 2011
    Livro

    The art of beef cutting a meat professional's guide to butchering and merchandising
  2. 2

    Meat identification, fabrication, utilization por Schneller, Thomas (Thomas K.)

    Publicado em 2010
    Livro

    Meat identification, fabrication, utilization
  3. 3

    The meat buyer's guide beef, lamb, veal, pork, and poultry

    Publicado em 2007
    Livro

    The meat buyer's guide beef, lamb, veal, pork, and poultry
  4. 4

    Meat for your freezer how to buy and prepare it por Richards, Michael E.

    Publicado em 1974
    Livro

    Meat for your freezer how to buy and prepare it

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