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Hi. What about the water, fat and protein percentage of chicken breasts, drumsticks and thighs, and fish such as wild salmon ? Thanks

Christ almighty the lab technician has swallowed the interview bible of bullshit 😂

Very informative. Thank you for posting.

Where are all the comments?

I listened to Lee Leachman Stabiliser's Cattle Conference th-cam.com/video/aLIzVK5jzN8/w-d-xo.html prompted by Hybu Cig Cymru - Meat Promotion Wales and enjoyed it he is a great lecturer. There have only been 125 subscribers and 29 likes in 6 years why? Probably a reluctance to change. The only comment goes against Lee's teaching that you can't reliability predict the next generation conformity by a visual assessment of parent’s conformity in terms of the things that matter to the beef producer - profit. They have developed indexes that have been tried and tested in America in different and differing environments to each other and to ours to the broadest challenge to their theory. Their index is partly using genetic markers and the results from their programme are truly amazing. The selection of beef for the table over the last how every long. I’ve been moaning beef doesn’t taste of beef since my twenties and I’m nearly sixty, my late mother has been dead for 15 years and she was moaning from a similar time that beef didn’t cook like it used to, and it didn’t taste like it used to - so much for the producers stating this is what the housewife wants. Even my butcher moans about the quality of beef. I’m not a beef producer nor any type of farmer nor a butcher nor involved in producing beef in any other way. I’m a dying doctor who would like a decent steak and roast before he does die. The best steak I have had in forty years was in Taiwan, a Japanese Wagyu steak although the American produced Wagyu was a pretty close second and must be taken as an example of hybrid vigour and that change can happen fast. I listened to the science that Lee presented, and I have to say it made sense and it was presented in a very digestible way, in a way I would have thought most laypeople could understand it, a great ambassador for the brand. I cannot see the risk in trying the Stabilizer against what you are doing now, at least get a feel for them, docility must be an attraction, some of the modern cattle can be so aggressive to folk like me in the countryside walking or shooting where I should be. There has only been one comment on the lecture which goes completely against the lecture It is funny that people easily accept the premises of others and joint him to ridicule people who thinks different. I know experienced people that visually can tell you cattle traits with only observing. I understand that is not the standard but isn't impossible either. Lee is saying that you cannot reliably predict traits in the next generation using the traditional observation, but you can and increasingly so using the indexes. Just get behind the science it works and Gwyn Evans Bettws Hall is behind it so there’s obviously money in it.

"After her paper in BMJ Open Heart that formed part of her Ph.D thesis, the editors required her to correct her competing interests claim from "None" to "income from writing and from The Harcombe Diet Co. and from Columbus Publishing" She is a fraud trying to sell pseudoscience in her book that she makes money from. Her claims are contradicted by actual science.

Great talk. Here in the US, meat = factory, grain-fed cows. That's what the public knows as "red meat". I believe you are talking about grass-fed beef, from animals that live "a cow's life" to sort of quote Joel Salatin. The nutritional profile of real beef is of course very different and healthy. I love your direct association of the rumen with the soil, but it is the mycorrhizal fungi and the plant roots that feed them, who create the soil structure. I look forward to more of your talks!

Zoe is my hero! 😀

That is a fantastic talk. Thanks Zoë

Excellent research ..great presentation... Thanks Zoe for truth...your red pill comes with and presents a hundred more...yes? The rabbit hole leads to the warren.Welcome to the Matrix.

The world's oldest woman had a diet of bacon eggs and chocolate

Nooooo just having a pie crust has killed it why do people do that.

Magnificent !!

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Thanks for sharing! Great idea! The dish looks delicious! Saliva drooling! Hope to see more of your videos soon! Likes!!!!!!!!!!!!!!!

Dear UK meat industry, If you stop adhering to our food standards, we do not want you to bring any of your products into our SM without a very thorough check by EU customs. Secondly, if your country refuses our consumers to go to the ECJ in case of dispute, we don't want you produce on our market at all. Our EU consumer's rights are the holy grail of international trade. .

Wnes di ddim son am pobydd

great last line

This is great information but now I feel confused at what I really should be doing after reading so much on nutrition recently.

This needs to be shown in schools.

It is funny that people easily accept the premises of others and joint him to ridicule people who thinks different. I know experienced people that visually can tell you cattle traits with only observing. I understand that is not the standard but isn't impossible either.

DA IAWN WYR. DA WELD STODYN HCC YN CYMYSG EFOR MAWRION Y BYD BWYD

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very interesting re knife used to break thru back bone....thanks