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This series aims to give young readers an account of the world's most important natural resources. Each book describes where a commodity is found, how it is processed and the uses we make of it. This volume covers meat production, from beef to steak and from chickens to drumsticks. The text describes how cattle, sheep, pigs, chickens and other animals are bred, fed, slaughtered and prepared for ea... More

This series aims to give young readers an account of the world's most important natural resources. Each book describes where a commodity is found, how it is processed and the uses we make of it. This volume covers meat production, from beef to steak and from chickens to drumsticks. The text describes how cattle, sheep, pigs, chickens and other animals are bred, fed, slaughtered and prepared for eating. The author explains how animals convert grass and other products to meat. He discusses the uses of meat, from the standard joints and cuts for eating to by-products such as fertilizer and leather. The book considers animal rights and the use of chemicals and hormones in meat production. In conclusion, the book considers the value of meat in our diets and compares the efficiency of different methods of food production.

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