Title and Description of the Book PICCHI A., Chianino Bullocks on the Butcher's Counter, from Firenze Agricola (Agricultural Florence) n. 9, September 1961, Florence, Tip. Coppini, 1961, 24,2x16,9 cm, original paperback binding, pp. 7-(1), with one picture.
	Description of the illustration Study which reports the data on the slaughtering of 12 chianino bullocks, coming from both Tuscany and Umbria and slaughtered between 1958 and1960. The different methods of slaughtering are compared, here are the results: average weight alive kg. 608 (min. kg. 463, max. kg. 778) average weight dead kg. 379 (min. kg. 291, max. kg. 510) average yield 62,0% from the carcasses is generally obtained: 46,38% of meat, 9,33% of bone, 5,19% of fat, 9,07% of skin, 5,38 of feet and head, 3,34% of entrails and 6,83% of liquids.