Author Jimmy M. Skaggs traces the development of the red-meat industry from forest-foraging razorbacks in colonial days to genetic engineering of tender, disease-resistant beef cattle.
Scholars and persons interested in livestock raising, agriculture, and America’s marketplace will find Prime Cut to be an unflinching account of one of our nation’s most volatile, most quintessentially American industries. With the extensive bibliography accompanying this work, the only modern comprehensive study of American livestock raising and meatpacking, readers will have access to countless details of the meat industry.
About the Author
Published by Texas A&M University Press