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1. Institutional meat purchase specifications for fresh beef products (id:38279)

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2. Composition of foods : beef products : raw, processed, prepared (id:CAT90937811)

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3. Asymmetric price interactions in pork and beef markets (id:CAT10656507)

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4. Hamburger : questions and answers (id:6839323)

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5. Economic effects of the 1976 beef grade changes (id:CAT87201460)

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6. How to buy beef roasts (id:CAT87214682)

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7. How to buy beef roasts (id:CAT87214699)

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8. How to buy beef steaks (id:CAT87214681)

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9. Guidelines for uniform beef improvement programs : Beef Improvement Federation recommendation. - (id:16602)

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10. Beef and pork: a good choice for the thrifty family (id:5804376)

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11. How to buy beef steaks (id:CAT87212982)

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12. Factors influencing the palatability, vitamin content, and yield of cooked beef (id:7263438)

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13. Facts about beef (id:6489049)

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14. Beef : facts for consumer education (id:CAT87210268)

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15. Fact sheet on utility beef (id:1759067)

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16. Relationships among production and grade factors of beef (id:CAT86200660)

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17. Cooking beef according to the cut (id:6795373)

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18. Proximate composition of beef (id:CAT87217041)

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19. Home curing of beef (id:1758866)

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20. Beef production in the South (id:5420717)