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- Market Classes and Grades of Meat (Classic Reprint)
Market Classes and Grades of Meat (Classic Reprint)
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Excerpt from Market Classes and Grades of MeatThe grades within these classes are prime, choice, good, medium, common and canners. The grades are based on differences in form, thickness, finish, quality, soundness and weight. Page 156.The terms Native, Western and Texas beef each include various classes and grades of carcasses, and refer to general differences in form, finish and quality Page 185.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.
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