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Cattle (like sheep, deer, and other grazing animals) are endowed with the ability to convert grasses, which we humans cannot digest, into flesh that we are able to digest. They can do this because, unlike humans, who possess only one stomach, they are ruminants, which is to say that they possess a rumen, a 45-or-so gallon fermentation tank in which resident bacteria convert cellulose into protein and fats.
In the US, however, about 97% of the cattle raised for beef spend the latter portion of their lives in feedlots, where they’re fed corn and other grains that humans
could eat and they convert it into meat quite inefficiently. Since it takes anywhere from, depending on who is doing the calculation and what they include, four to (according to some estimates) as many as 20 pounds of grain to make a pound of feedlot-derived beef, we actually get far less food out than we put in. What we’ve created is effectively a protein factory in reverse.
Letter to the editor: Science is the future to make farming viable
In 2019 the food and drinks industry made history; I suspect due to innovation supported by science.
At the beginning of this year a report published by Bord Bia highlighted 2019 as having the highest level of exports in Bord Bia’s 25-year history bringing to a close a decade of consistent and extraordinary growth in which food, drink and horticulture exports have grown by 67%, or €5.5 billion since 2010, as I understand it.
Bord Bia’s figures show that food and drink exports have grown by 7% to €13 billion. The then Minister for Agriculture Michael Creed stated that it was to acknowledge the contribution that Ireland’s farm families have made to this export performance, and to recognise the need for the supply chain to deliver a reasonable commercial return for those upon whom the production of high quality consumer products and raw materials depends.
being called skin block. good. whatever we know, we keep it out. i got to be more worried about indoor lighting than outdoor lighting. some people like a glass of wine with a steak. steve likes a bottle. what about wine in your steak? some cow farmers are feeding their cows two to three bottles of wine a day. really? the french farmers say it keeps the cows happy. i m sure it does. and makes their meat taste better. wow! makes the meat taste better. yeah. why not feed the cow, one, when he s alive? why just treat the meat when he s dead? and chefs agree that saying the meat has a special texture that it s great to cook but wine fed beef, i have music for my read. i know. you re lucky. cops at a high price. $122 for just over two pounds. so it s $61 a pound if you want booze fuelled and fed beef. right. shopping for my cow, honey. i see new trend coming.
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