This text is concerned with the biological and ecological sciences that set the stage for red meat production. Before production systems can be organized, the producer must understand the demand for the product to be produced. So, the place to begin in constructing any system of red meat production is the projected consumer of the meat. So, the first chapter in both volumes of this text are focused on the identification and definition of the projected consumer of the meat to be produced. The discussion in Volume I of Beef Science and Production was exhaustive; an overview of that discussion is in this chapter with specific detail given for the intrinsic character of red meat.
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