Salad Bar Beef
  • Salad Bar Beef
  • Salad Bar Beef
  • Salad Bar Beef
  • Salad Bar Beef
ISBN: 096381091X
EAN13: 9780963810915
Language: English
Release Date: Jul 1, 1996
Pages: 384
Dimensions: 1" H x 9" L x 6.1" W
Weight: 1.3 lbs.
Format: Paperback
Publisher:
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Book Overview

In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to reclaim set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

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Book Reviews (8)

5
  |   8  reviews
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5
   it's a joy to read
As with all other Salatin books, it is a joy to read. What I really like about this book is that it doesn't go through useless information about breeds and technical details of cattle anatomy like every other cattle raising book. This is a good read if you are going to raise pasture cattle and it is a proven system. I have been doing this for the last two years with great results. Omitting the spelling errors and Goofs, this is a Bible that every new cattleman should own.
 
5
   Joel is gonna make me quit my job
I listened to all Joel's audio books and I am now working on his others, this one makes me want to quit my day job and make a living on the farm, like the others. I love his out of the box thinking and have always considered myself a similar mindset.
 
5
   Easy to read and full of information.
As always excellent. Salatin style of writing it easy to read, but full of information.
 
5
   Invaluable Resources
Salatin offers useful information and tips in an easy-to-understand language that even a novice beef rancher can understand. He also discusses topics related to aspects of raising grass-fed beef that I had not yet considered, but now understands. This book is not only helpful ; it is also encouraging!
 
4
   beter than i thought
Based on some of the reviews, i thought that this book would be a disappointment. Instead, i learned this book, but enjoyed reading most a thing or two. My own cows and 99% of farmers in New Zealand practice pasture-based beef. The one thing I strongly disagreed with was Salatins recommendation on slow cooking of pastured beef steaks. They are the best fried or barbecued medium rare. If fried properly, the pastured beef is not hard. The slow cooking should be reserved for the harder cuts, such as top.
 
4
   Lots of meat; Short on milk for “babes” like me (metaphorically speaking)
Love the books by Salatin... well worth reading. Though this one is slightly heavier than some of his others, I still found myself wishing for more detail... and a few suggestions for the very small homesteader more interested in caring for the family than in professional farming. Like so many books written by experts, I found that what I really needed was a book of its own, at least not for those interested in the more natural approach to animal husbandry.
 
4
   Philosophy and Process
The real deal is with Mr. Saladin.
 
5
   Excellent resource for the Grazier!
From this book, I learned a considerable amount. I appreciate how Salatin provides references for those wishing to dig deeper into the subject. I only wish that someone would create a similar work for the Rocky Mountain West, where the conditions are considerably different and grass cured on the stem is considered a good thing. Salatin's fresh attitude and upbeat insights are a breath of fresh air in the industry.
 
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