Sentences with phrase «much meat in it»

Putting this much meat in a product isn't cheap, but rest assured knowing your dog will eat less of this per serving than «normal» food because of how packed it is.

The article is way too short and not much meat in it.

We don't eat much meat in my house but when we do it's things like sloppy joes or pulled pork.

I'm not a vegetarian, but we don't eat very much meat in my household.

The little ones are higher carb count because I can't get much meat in there before folding them over.

I wasn't so keen on the sausage rolls — too much meat in one place for me.

(Keep in mind that's coming from someone who doesn't usually eat that much meat in one bite, so take it for what it's worth.)

I like that you have used egg as the main protein source, we eat far too much meat in our house.

Not exact matches

«We have one buyer in China who is struggling to get enough lamb from New Zealand, and he's saying to us, «tell us how much you want to sell and we will take it»,» said Paul Crane, export manager at V&V Walsh, an Australian meat processor.

It didn't have as much success as the company hoped, and now the chain focuses on fish — like this year's new Fish McBites — to lure in meat - free customers.

«If we didn't eat as much meat then in theory those calories could be used in a more efficient way.»

Feeding people meat requires three to four times as much grain in the form of livestock feed as does feeding people grain directly.

Overall, Consumer Reports found that nearly two - thirds of consumers in the US are «misled» by the «natural» label on meat and that more than 90 % «expect it to mean much more than it does.»

Like much of the research on how diet affects health, the research on the link between meat and cancer has enough ambiguity that it's possible to cherry - pick a research list that supports either position, but many reviews of research on the best - established link between meat and cancer — colorectal cancer — find, as this 2014 review published in the American Journal of Clinical Nutrition does, that there is a convincing association between meat eating and colorectal cancer.

The industry has landed on «clean meat,» after deciding that terms like «lab - grown meat,» «in vitro meat,» and «cultured meat» all have too much of an ick factor.

There is more meat to this — the US government is not nearly done meddling in the world of the economy and the markets, and minting a new coin is very much in the interventionist mold of the past four years.

Others have inexpensive private insurance that costs $ 1,000 to $ 2,000 a year per person and covers them here and when they travel internationally, although not in the U.S. Food is 25 % cheaper and much healthier than the U.S., especially meats.

In the wild, cats eat meat — and that's pretty much it.

Now, we spend our time talking about how clean meat will not make people sick, is free of antibiotic residues, is totally transparent in its production process, and is much better for the environment.

GFI reports that as their scientists investigate further, they have become more optimistic — because clean meat is so much more efficient than animal - based meat.102 One of their senior scientists, Dr. Liz Specht, has met with venture capital firms and other venture investors to present technology plans of specific clean meat companies and their pathways to commercialization.103 GFI further reports that, based partly on her analysis, many leading venture capital investors and firms have become much more interested in clean meat companies.

GFI estimates that cultured meat could become cost - competitive with conventional meat in about a decade.42 The Open Philanthropy Project (Open Phil) reports that one of two scientists they spoke with who work on tissue engineering gave a similar estimate — though Open Phil themselves remain much more pessimistic about the timeline for the widespread commercial availability of cultured meat.43 We are not certain whether it is realistic to expect cultured meat to become cost - competitive with conventional meat within a decade.

the main people getting publicity for dying are muslims currently, however, in the 10 - 40 window, Africa, and Asia (not only there but those are the most obvious), thousands of Christians are being burned to death, chopped up as if they were meat, rolled over by steam rollers after their persecuters have hung their families and children, and much worse forms of torture that as an American i can't even begin to relate to, EVERY DAY in the name of Jesus.

Any way he either eats to much cattle meat or he works in a butchery house...!

In a city like Corinth, much of the meat offered at the butcher's shop had been sacrificed to idols.

Meat sacrificed to idols was a live issue in the church for decades and was very much on the mind of John as he wrote his Revelation to the seven churches.

The ritual observance of dietary rules — fasting and abstinence from meat in Lent, and abstinence from meat and meat products every Friday, as well as the eucharistic fast from midnight before the reception of Communion — were as much defining marks of Catholicism before the council as abstention from pork is a defining characteristic of Judaism.

So to the Exchange, and thence home to dinner with my brother, and in the afternoon to Westminster hall, and there found Mrs. Lane, and by agreement we met at the Parliament stairs (in my way down to the boat who should meet us but my lady Jemimah, who saw me lead her but said nothing to me of her, though I ought to speak to her to see whether she would take notice of it or no) and off to Stangate and so to the King's Head at Lambeth marsh, and had variety of meats and drinks, but I did so towse her and handled her, but could get nothing more from her though I was very near it; but as wanton and bucksome as she is she dares not adventure upon the business, in which I very much commend and like her.

But if you're looking at uncooked «fresh» hamburger meat, and it's reddish in color, you pretty much can be confident that it is less than say 100 years old and you know it has beef in it.

Larger businesses often have too much volume and too many customers to offer a personal approach, but Crown Meat prides itself on working directly with clients to develop products that fit their specifications and save them time in the kitchen.

I'm very interested in eating as much like this as I can, meaning no meat except for the occasional fish, mostly plant, fruit and nut based, eating mostly raw, no dairy or gluten etc..

Food producers are now required to indicate where animals were born and raised on their packaging, but mobile apps can provide so much more detail into where your meat came from, what chemicals are used in the fields that grew your lettuce and whether the products were sourced locally.

Growing up all casseroles were pretty much full of cheese and meat like you mentioned in your post.

We have chicken so often in my household much more than red meat and I love casseroles.

I browned the meat in two batches so it wouldn't steam from too much released moisture.

Which is kind of ironic, because I've never really been one to blindly order a meat - heavy sauce; in most cases when given the choice between strands of fettuccine smothered with creamy alfredo and a mountain of spaghetti and meatballs, I'll choose the cream sauce without even so much as giving a second glance to the latter.

We tend to not have enough diversity in our diets, we eat too many processed foods, we eat too much red meat and too few vegetables and fruit.

If I were to use parboiled rice and actually remember to take my meat out of the freezer in the morning, it probably would be much less time.

We all get plenty of protein in our diet and so much of the meat we're eating is excess fats (especially the saturated kind) and calories.

What I love about tacos is that you can pretty much put anything in the filling; meat, fish, beans, rice, quinoa, cheese, veggies, guac.

I thought jackfruit would end up being much prettier in person but no, it just looked like a blob of mystery meat.

You can also place the meat and brine in a ziplock bag, close, remove as much air as possible and refrigerate.

The primo (first course) would change every year, but the carousel was always pretty much the same: cappelletti in broth with a meat filling, or lasagna, homemade gnocchi with duck ragu or tagliatelle with boar ragu.

I don't eat much meat, but when I do... I want it to be humanely raised and prepared in a delectable way.

Like many processed foods, fake meat is also high in sodium, but it doesn't have as much saturated fat as the real stuff.

the best part is not having to eat shredded meat to get our carnitas fix — i much prefer meat of any kind in chunks vs strings.

Every rice, meat, bean and legume was bathed in masala sauce — so much we licked every last drop!

I'd like to make a gluten - free version since this looks absolutely delicious and nothing else needs to be adapted, and I'd love to know approximately how much of a meat sub to use in cups.

i keep reading about how dark chicken meat and chicken skin are very high in PUFA's, so not to indulge too much.

In the last few years, I've started buying almost all of my meat from local farms, and that has also caused me to eat less meat (it tastes so much better but is much more expensive).

You can even put the bacon in while the oven preheats — the gradual temperature increase will render the fat more slowly and won't shrink the meat as much.