Cooking beef according to the cut.

Cooking beef according to the cut.

Date: October 1928
Creator: Alexander, Lucy M. (Lucy Maclay), 1888- & Yeatman, Fanny Walker, b. 1876.
Description: Discusses the nutritional value and versatility of beef; provides recipes and methods for its preparation in various dishes.
Contributing Partner: UNT Libraries Government Documents Department
U.S. grades for beef.

U.S. grades for beef.

Date: 1957
Creator: United States. Agricultural Marketing Service. Livestock Division.
Description: A consumer guide to U.S. federal meat grades. Includes examples of the stamps used to mark meat, a chart of beef cuts, and a suggested cooking guide for meat cuts and grades.
Contributing Partner: UNT Libraries Government Documents Department