Raising Steaks

Raising Steaks
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402
By:"Betty Harper Fussell"
"Business & Economics"
Published on 2008 by Houghton Mifflin Harcourt

In America in the 1940s, the name "carpetbag \u003cb\u003esteak\u003c/b\u003e" got attached to a \u003cb\u003esteak\u003c/b\u003e \u003cbr\u003e\nstuffed with oysters, but there's no need for that complication. It's much simpler to \u003cbr\u003e\npan-saute oysters (about eight per \u003cb\u003esteak\u003c/b\u003e) very quickly in butter and to pour all \u003cbr\u003e\nthose ...

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A lively history of the American beef industry follows the iconic steak from field to table and details the changing world of raising beef cattle, from the early ideal of herds roaming the wilds of the West under the control of cowboys, to the corporate technology used to breed, feed, slaughter, package, and distribute beef today.

This Book was ranked 24 by Google Books for keyword steak.

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