Wild West District Extension Blog

Tag: food

Holiday Eating

Holiday Eating

By Kristin Penner

Have you ever wondered where all the extra pounds come from during the holidays?

With Holiday festivities comes lots of food and gatherings with family and friends.  Here are some interesting research findings on holiday eating.

Between the wine, mixed nuts, multiple helpings of turkey and sides, pie, cheese and alcohol, the festivities on Thanksgiving and Christmas day alone can add up to more than 7,000 calories per person.  Here are a few things that contribute to calories.

  • Each guest in attendance adds 35 calories to your own food intake. This can be from the food they bring to the social eating or drinking you do while visiting with them.
  • Do you enjoy holiday music? Those festive tunes can add 100 calories to your

food intake.

  • It’s game time! Eating during the game adds another 140 calories.

It all adds up so skipping meals prior to the big feast will

only make you eat more.

Want to try to ward off the pounds before they add up?  Try these tricks to minimize over-eating.

  • Slow down! Put your fork down between bites.
  • Nibble on holiday treats along with low-calorie foods like fruits and vegetables
  • Don’t feel obligated to eat every food. Save room for the special treats and avoid mundane foods.
  • Planning the menu? Fill half of the menu with low-calorie fruit and

vegetable dishes.

After eating, go take a walk! That will help burn off those extra bites.

Don’t set yourself up for failure by trying to lose weight over the holidays, be realistic.

Leftovers

  • Always remember food safety. Keep hot food hot and cold food cold.
  • Food left out over two hours should be discarded. This includes turkey

If you try your hardest and don’t succeed with these few tricks always remember there are New Year resolutions to help us, get that weight back off.

 

 

 

Why is breakfast so important?

Why is breakfast so important?

By Kristin Penner

Breakfast= Break the fast

  • Most important meal of the day.
    • Gives you energy to start the day
    • Linked to health benefits including weight control
  • Weight Control
    • Studies show that breakfast eaters tend to weigh less than breakfast skippers
  • Can help reduce hunger throughout the day
    • If you skip breakfast you usually eat more at lunch due to being so hungry
      • You ate supper @ 7pm-slept-skipped breakfast-lunch at 12noon = 17 hours of no food.
    • Must be a healthy breakfast containing protein and whole grains, not sugary cereals, or donuts.
    • Adding lean protein will help you fill fuller longer
    • Choosing the right foods
      • Should contain a variety of foods
        • Fruits, vegetables, whole grains, low-or-nonfat dairy, lean protein
          • Veggie omelet and piece of whole wheat toast
          • Whole wheat English muffin with low-fat cheese a scrambled egg and slice of tomato or lean ham
          • Smoothie made with fruit and low fat yogurt
          • Salmon on ½ whole grain bagel with light cream cheese
          • Whole grain cereal with fresh fruit and low fat milk
          • Oatmeal made with skim milk, raisins, and nuts
          • Low fat yogurt and piece of fresh fruit
          • Yogurt smoothie and breakfast bar
          • Hard boiled egg and banana

 

If you currently do not eat breakfast daily now is the time to start.   If you would like more information on healthy breakfast options email pennerkr@ksu.edu

How Much Meat to Expect from Your Animal

By: Lacey Noterman, Livestock Extension Agent

Have you ever taken your steer to the butcher at 1,300 pounds and been disappointed when you only got 500 pounds of cut and packaged beef?  You are not alone, there are many consumers are unaware of the steps in animal processing that result in changes in product weight.

The first step is to convert the live animal to a carcass.  The amount of the live animal to a carcass.  The amount of the live animal’s weight represented by the carcass, or dressing percentage, can be calculated as follows:

Dressing percentage: (carcass weight/live weight) x 100

Next, the animal’s blood, hide, and internal organs are removed, which results in weight loss.  The amount of weight lost is highly variable and can be affected by many characteristics, including:

  • Mud or manure on the hide of the animal
  • The amount of food in the animal’s stomach
  • Bruises that must be trimmed from the carcass

The dressing percentage varies for each species because animals carry body weight differently.  Pork has the highest dressing percentage (70-75%) because skin and feet remain on the carcass.  Hogs are monogastrics meaning they have a single-compartment stomach, which results in less weight compared to cattle that a 4-compartment stomach.  Lambs have the lowest dressing percentage (54-59%) because of their heavy hides and less muscling on the carcass.  The beef dressing percentage (60-64%) fall between pork and lamb.

Estimating the carcass weight of an animal is fairly easy because the process is standard across the industry.  Predicting the weight returned as cuts of meat is much more difficult.  A carcass can be processed into cuts (steaks, roasts, and ground meat) in multiple ways.  The final weight varies depending on the processing style and cuts requested.  Customers have many options and may be able to customize their order, adding even more variability to the equation.  Here are a few choices that can affect the weight of the finished product:

  • Bone-in vs boneless cuts: Removing the bone results in less weight returned as product.
  • Fat percentage in the ground product: A leaner product produces fewer pounds of ground meat.
  • Aging: Longer aging periods improve meat tenderness but lead to moisture loss and less weight returned.
  • Type of aging (dry-aged vs wet-aged): Dry-aged products result in more moisture loss due to dehydration and additional trimming losses due to surface crust removal.
  • Further processing: Having cuts processed into cooked sausages, hams, bacon, corned beef, and similar products results in fewer pounds of returned product of the moisture lost during the cooking process.