Nutrition Archives

How a Butcher Cuts Beef: Know Your Meat pt1-2 1945 OPA color 15min

video for embedding at food.quickfound.net “On the inspection, grading, and butchering of beef.Beeves are inspected by Bureau of Animal Industry agents and graded Meat Inspection Branch agent. Explains the grading system (marbling, coloring, and, conformation) Describes, in detail, the butchering of a beef in accordance with OPA regulations Explains that meat, displayed in a retail store, mug be marked as to grade, price, and [World War II] ration points required.” Public domain film from the National Archives, with mild noise reduction applied. part 2: www.youtube.com from USDA fact sheet: www.fsis.usda.gov “Since 1910, the first year that statistics were compiled, Americans have been eating an average of 60 pounds of beef yearly. About 36 million cattle were inspected in 1997 alone by USDA’s Food Safety and Inspection Service. This translates into 64 pounds of beef per person in 1997… “Beef” is meat from full-grown cattle about 2 years old. A live steer weighs about 1000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman… Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may
Video Rating: 5 / 5

Indie Game Music HD: McLarty Party People (Chapter 7) Game: Super Meat Boy Composer: Danny Baranowsky Available at: dbsoundworks.bandcamp.com
Video Rating: 4 / 5

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My Log Cabin Garden office

12 months ago our business took a turn for the worse, to keep up with Chinese imported products we need to move our manufacturing business from the United Kingdom, due to spiralling costs for a building that we owned.

We spent over 20 year building our business and at one stage had over 100 staff manufacturing for us.

In 2010 this was a difficult year financial for business across the world and this effected us like others around the globe, we need to make some drastic decisions, firstly we moved the manufacturing side off the business abroad. This was not an easy decision to make.

After 6 months of us travelling over 2 hours a each day with spiriling costs on our 30,000  square foot warehouse just out side off the City of Manchester, we decided that we should look to build an office at home.

We spent over 10 hours each week traveling to and from the office with building cost, fuel costs and VAT all on the increase it was time to review the way forward and gain some time back to enjoy with our family.

When then decided its time we look at working closer to home, we later that week travelled to a local farm that we collect our weekly eggs and vegtables the owner had a fantastic building built by a local company at this stage I fell in love with the building and its looks.

 

I spoke with the farm and we walked me around his new entertainments Log cabin and I was amazed with the quality of the Timber Log cabin.

Later that day I drove down to the Log cabin company in Cheshire and designed my own bespoke Log cabin.

Over the last 6 months we have saved a small fortune and business is going well.

Log cabins  Garden office  bespoke Log cabin

 

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US Wellness Meats: The Grass-fed Difference

The first video in the US Wellness Meat’s Health & Knowledge series, The Grass-fed Difference will point out some of the many benefits of grass-fed meat and give you a look at US Wellness farm operations. For more information, visit www.uswellnessmeats.com
Video Rating: 4 / 5

video for embedding at food.quickfound.net “On the inspection, grading, and butchering of beef.Beeves are inspected by Bureau of Animal Industry agents and graded Meat Inspection Branch agent. Explains the grading system (marbling, coloring, and, conformation) Describes, in detail, the butchering of a beef in accordance with OPA regulations Explains that meat, displayed in a retail store, mug be marked as to grade, price, and [World War II] ration points required.” Public domain film from the National Archives, with mild noise reduction applied. part 1: www.youtube.com from USDA fact sheet: www.fsis.usda.gov “Since 1910, the first year that statistics were compiled, Americans have been eating an average of 60 pounds of beef yearly. About 36 million cattle were inspected in 1997 alone by USDA’s Food Safety and Inspection Service. This translates into 64 pounds of beef per person in 1997… “Beef” is meat from full-grown cattle about 2 years old. A live steer weighs about 1000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman… Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may
Video Rating: 4 / 5

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A Nutritional Approach to Alzheimer’s Disease

A presentation by Steve Blake, Sc.D.. Alzheimer’s disease is the 6th leading cause of death in the United States. Care for its victims costs more than the expense of heart disease and cancer combined. This class and slide show is based on the latest scientific research from leading journals worldwide. Find out which two nutrients are crucial for lowering the buildup of amyloid plaques. You will learn how to lower your risk by increasing your intake of antioxidant fruits, vegetables, and seeds. Lowering saturated fats in the diet can result in better blood flow to the brain. See studies that show which supplements and medical plants have been shown to be effective in reducing the risk and progression of this common dementia. Dr. Blake has just returned from presenting this information about Alzheimer’s disease to teaching hospitals on the East Coast. Steve Blake has a doctorate in holistic health and a doctorate in naturopathic medicine. His area of interest is nutritional biochemistry. He offers classes at the University of Hawaii VITEC program. Dr. Blake is the author of the 2008 McGraw Hill college textbook Vitamins and Minerals Demystified. He has just completed writing Understanding Dietary Fats and Oils: A Scientific Guide to their Health Effects. He is also the author of Healing Medicine. He has a huge database on medicinal plant use around the world. Dr. Blake programmed the Diet Doctor 2011, software for graphing dietary nutrients. He is often heard on radio and

Nutrition Tips

Great Nutrition tips for bodybuilding and weight loss
Video Rating: 4 / 5

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Double Skateboard Fail – Hall Of Meat – Stephen Serrano

Featured on Failblog called “Double Skateboard Fail” Hall of Meats don’t always have to be the gnarliest slams. Sometimes they can be straight comedy. Become a fan on Facebook – www.facebook.com New videos daily at www.thrashermagazine.com
Video Rating: 4 / 5

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Destructo Box – Mystery Meats

Manscaping-related plumbing issues prompt a visit from the landlord, Edgar, who invites Joey and Phil over for some suspicious meats and awkward innuendo while maintenance gets to work. Check out the FREE Destructo Boxcast on iTunes! tinyurl.com We post behind the scenes odds and ends on our vlog! youtube.com Destructo Box on Facebook. Updated (almost) daily! Facebook.com Follow @destructobox on Twitter! Destructo Box – created by Joey Reinisch and Phil McLaughlin Music by Alex Clark. Character animation by Brian Carney Guest Starring Paul Straw, Nick Allen, and Dawn Barber

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