Natural, Grassfed and Organic Beef

dc.contributor	Texas A&M University Agriculture and Life Sciences. Department of Animal Science
dc.creator	Machen, Rick
dc.date.accessioned	2023-11-13T16:26:56Z
dc.date.available	2023-11-13T16:26:56Z
dc.date.created	2012
dc.identifier.uri	https://hdl.handle.net/1969.1/200470
dc.description.abstract	Health consciousness is an ever increasing concern â€“ in the political, environmental, social and personal health arenas. As Americans attempt to eat healthier, producers respond and new products appear in the marketplace - beef is no exception. As natural, grassfed and organic beef become more visible in meat markets, on menus, and in the media, producers and consumers alike have questions relative to production specifications, market potential and nutrient content
dc.format.medium	Electronic
dc.format.mimetype	pdf
dc.language	eng
dc.publisher	AgriLife Extension, Texas A&M University System
dc.relation.ispartof	ASWeb-122
dc.relation.ispartof	CurrentNews
dc.rights	NO COPYRIGHT - UNITED STATES
dc.rights.uri	https://rightsstatements.org/page/NoC-US/1.0/?language=en
dc.subject	CurrentNews
dc.title	Natural, Grassfed and Organic Beef
dc.type.material	Text
dc.type.material	StillImage
dc.format.digitalOrigin	reformatted digital
dc.publisher.digital	Texas A&M University. Libraries