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| 1. |
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Home Butchering and Meat Preservation
by Geeta Dardick
Book,
Tab Books
(January 1986)
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| 2. |
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Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat
by Jack Ubaldi, Elizabeth Crossman
Hardcover,
Simon & Schuster
(February 1987)
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Paperback |
List Price: $24.95
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| 3. |
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Basic Butchering of Livestock & Game
by John J. Mettler, Jr.
Book,
Storey Communications
(January 1986)
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| 4. |
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Practical Meat Cutting and Merchandising
by Thomas Fabbricante, William J. Sultan
Paperback,
Van Nostrand Reinhold
(January 1987)
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| 5. |
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Menau & Gissinger: La Conversation
(French)
by Marc Meneau, Hans Gissinger, Gilles Stassart
Book,
Woodstock Editions
(January 2002)
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| 6. |
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Meat Cuts and Muscle Foods
by H. J. Swatland
Book,
Nottingham University Press
(January 2000)
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| 7. |
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Evolution Du Conditionnement Centralise Du Buf Au Canada
(French)
by H. Bruce Huff, Barry D. Mehr
Book,
Commission d'enquete sur la mise en marche du boeuf et du veau
(January 1976)
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| 8. |
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Larder Chef: Food Preparation And Presentation
by W. K. H. Bode
Paperback,
Butterworth-Heinemann
(September 2006)
List Price: $35.95
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| 9. |
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The Cutting of Meat: An Introductory Handbook for Trainees of the Meat Industry and Livestock Men
by Frank H. Johnston (Editor)
Book,
Angus & Robertson
(January 1972)
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| 10. |
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Larder Chef: Food Preparation and Presentation
by M. J. Leto, W. K. H. Bode
Book,
Heinemann
(January 1969)
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