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Wartime Beef Production: What Grade of Feeders? What Finish? (Classic Reprint): What Grade of Feeders? What Finish? (Classic Reprint)

Wartime Beef Production: What Grade of Feeders? What Finish? (Classic Reprint): What Grade of Feeders? What Finish? (Classic Reprint)

          
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About the Book

Excerpt from Wartime Beef Production: What Grade of Feeders? What Finish?

A special need has been expressed for milk, eggs, and pork, but the country cannot afford to discontinue the production of beef merely because it can be demonstrated that dairy cattle, swine, and poultry produce more human food per unit of feed consumed than beef cattle do, or that an acre of cultivated soil planted to grains or soybeans pro duces more human food than can a similar area devoted to any kind of livestock production. The fallacy of such arguments is found in the millions of acres of American soil which, because of topography, climate, or location, cannot be utilized by other animals and which cannot be forced to produce food grains or soybeans. They do, how ever, provide feed for the growth of millions of pounds of meat which needs only a short finish on concentrates to become beef.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This 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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Product Details
  • ISBN-13: 9780331555554
  • Publisher: Forgotten Books
  • Publisher Imprint: Forgotten Books
  • Language: English
  • ISBN-10: 0331555557
  • Publisher Date: 02 Oct 2018
  • Binding: Hardback


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