The Cuts of a beef carcass
By: compiled by Meat Science Section, Animal and Dairy Science Research Institute = Die Snitte van 'n beeskarkas / saamgestel deur Vleiskundeseksie, Navorsingsinstituut vir Vee-en Suiwelkunde.
Contributors: Animal and Dairy Science Research Institute (South Africa). Meat Science Section.; South Africa. Dept. of Agriculture and Fisheries.
Series: Technical communication / Dept. of Agriculture and Fisheries, Republic of South Africa ;; no. 170; Technical communication (South Africa. Dept. of Agriculture and Fisheries) ;; no. 170.
Publisher: Dept. of Agriculture and Fisheries, Republic of South Africa
Published: 1981
Place of publication: Pretoria
Language: eng
Number of pages: 27
Subjects: Meat cuts.; Beef.
Other titles: Snitte van 'n beeskarkas.
Notes: Includes bibliographical references.
Afrikaans and English.