xiv, 321 pages, 16 numbered pages of plates : illustrations (some colour) ; 25 cm
Other Title:
Business of raising and selling ethical meat
Notes:
Includes bibliographical references and index
Contents:
The meat landscape Poultry production Sheep and goat production Pig production Cattle production Exotics: rabbits, bison, elk and deer Regulations Sales outlets and market options Slaughtering and butchering logistics On-farm and mobile processing Packaging, labeling, and cold storage Principled marketing Financial management, pricing, and other business essentials
