24,99 €
versandkostenfrei*
inkl. MwSt.
Versandfertig in über 4 Wochen
12 °P sammeln
  • Broschiertes Buch

Whether or not you are a beef consumer, are you satisfied that you know all you should about this product? Usual sources of information might, to a very large degree, not give adequate information about beef. Some of these sources might be biased-either for or against the product. They often have an ulterior motive to sway you one way or another for a variety of reasons. If you care for your body, if you care for your family, throw off the cloak of not knowing. This is your opportunity to discern for yourself the facts regarding beef. It is a story of how, what, when, why and by whom beef is…mehr

Produktbeschreibung
Whether or not you are a beef consumer, are you satisfied that you know all you should about this product? Usual sources of information might, to a very large degree, not give adequate information about beef. Some of these sources might be biased-either for or against the product. They often have an ulterior motive to sway you one way or another for a variety of reasons. If you care for your body, if you care for your family, throw off the cloak of not knowing. This is your opportunity to discern for yourself the facts regarding beef. It is a story of how, what, when, why and by whom beef is created. Is it really safe? Is it really healthy? Do you want to know more about the terminology of beef? Then this book is for you. Know what you are putting on your plate, or why you are not. Real knowledge is empowerment. Empower yourselves. * * * John Peirce, DVM, lives in Rockport, Texas, three miles from the site of the first refrigerated packer, the harbor that sailing ships in the past utilized to move locally processed beef toward the cities along the east coast of America. Born a third generation cowboy in Wichita County, Texas he attended schools in Archer City and Matador before going to Texas A&M and obtaining a Doctor of Veterinary Medicine.
Autorenporträt
John Peirce, DVM, lives in Rockport, Texas, three miles from the site of the first refrigerated packer, the harbor that sailing ships in the past utilized to move locally processed beef toward the cities along the east coast of America. Born a third gener