{"product_id":"grassfed-to-finish-a-production-guide-to-gourmet-grass-finished-beef-paperback","title":"Grassfed to Finish: A Production Guide to Gourmet Grass-Finished Beef - Paperback","description":"\u003cp\u003eby \u003cb\u003eAllan Nation\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eGrassfed to Finish \u003c\/em\u003eis the first book to address all the factors necessary for a quality grassfed product. It lays a foundation of facts from Nation's world travels, debunking the myths and misconceptions about grass-finished beef and showing that grain is totally unnecessary for a gourmet \"killer\" product, and actually lowers overall quality as well as nutritional character.\u003c\/p\u003e \u003cp\u003eNation tells how meeting grazing specialist and researcher Dr. Anibal Pordomingo in Argentina aided his understanding of the key components of an all-grass system. Nation includes Pordomingo's production tips and innovative Forage Chain of grasses and legumes.\u003c\/p\u003e \u003cp\u003eChapters detail what researchers have learned about grassfed's health benefits; how to get started with heifers and why; how to turn cull cows into gourmet products; how to integrate summer and winter annuals into a perennial-based pasture system; how to come up with a year-around supply of beef while only over-wintering cattle once; how different grasses can flavor meat; how to recognize a ready-to-harvest grass-finished beeve; how production errors can create tough meat; what educated, health-conscious consumers want and how to serve them.\u003c\/p\u003e \u003cp\u003eThe grass program explained here can be used equally well for replacement heifer development or mainstream stocker steers; however, the production and marketing foundation outlined here will serve you well if you decide to expand production and make grassfed beef your primary enterprise.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 5.9 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2005\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51772823339296,"sku":"9780972159715","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/9257c34b6358a288f3cd6dba74dbeafb.webp?v=1780415109","url":"https:\/\/ebocreations.com\/products\/grassfed-to-finish-a-production-guide-to-gourmet-grass-finished-beef-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}