meats cause cancers. also from other kinds of meats, other red meats -- these, pork -- also not very good for you in terms of cardiovascular health and there is some evidence that they can cause cancer, particularly when americans were others go into their barbecue or other places and really cook them so that they are burnt, which may have cancer-causing propeies to them as well. but in any case, we know that a healthy diet doesn't include a or of either processed meats red meats. you should be getting your ,tofu, from beans poultry, and particularly fish. amy: dr. richard wender, chief cancer control officer of the american cancer society recently commented on the new dietary guidelines saying -- "the science on the link between cancer and diet is extensive. by omitting specific diet recommendations, such as eating less red and processed meat, these guidelines miss a critical and significant opportunity to reduce suffering and death from cancer." professor, talk about how the usda arrived at its dietary

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cuts to meat in -- carcass to meat in boxes.now, that itself was a military innovation which i'm not going to talk about. if you want, you can check it out in the book. so when the army got involved and decided it was going to make a change, the change that it made was not, however, to just buy steak for the soldiers. it was to buy the cheapest cuts available and try and make them look like steaks. so the n ark dic -- nadic center began a project trying to simulate the taste and appearance of what are called whole-muscle cuts. and they're now known as restructured meats. that went on through the 1960s. it involved several different innovations from new flaking equipment to the invention of meat glue by oscar mayer to understanding of how muscle fibers work and finally just a figuring out of the right chemicals to add to keep it juicy. but in the mid 1970s, they were giving men and women in the field fabricated or restructured veal, steaks, pork chops, lamb chops and beefsteaks. well, you can imagine who also would like a technol

the meat lobby. >> yes. it's a miracle these things come out. they are overseen by department of agriculture which doesn't have to be lobbied to promote meat. >> part of their job. >> their mission. >> as a consumer i do walk away confused. i know these guidelines are every five years. it seems like every year or two, there's somebody telling us it's okay to eat something we thought was bad five years ago. we shouldn't be eating something i've been eating all along. >> i think it's about moderation. whether they allow to you drink a couple more cups of coffee or have more scrambled eggs, the overall tone is moderation. the plate of what's changing in fine dining scene in america is definitely a big leading indicator. you're seeing less of giant steaks, pork chops, proteins are smaller because they cost too much. people have to limit what they charge for a dish of food. more vegetables, more leg ums. balance of fine dining plates in restaurants is leading the charge and a trickle down there from service and f

the meat industry of america made a switch from selling meat on carcass to meat in boxes. and in boxes it can be sorted by cut. now, that itself was a innovation which i won't talk about if you want to check it out in the book -- but so when the army -- got involved in that, decided that it was going to make a change. the change that it made was not however to just buy steak for the soldiers. it was to buy cheapest cuts available and try to make them look like steaks. so the center begun a project trying to simulate the taste and appearance of what are called whole muscle cuts and they call these things fabricated meats known as restructured meats that went on through the 1960s. and involved several different innovations from new flaking equipment to invention of meat glue by oscar mayer to understanding of how muscle fibers work and finally a figurine out of the right chemicals to add to keep it juicy but in the mid-1970s they were giving men and women in the field fabricated or restructured veal, steak, pork chop, lambchop and beefsteaks well you can imagine who also wou

you get your meat and potatoes for under $15. couple of nice meat balls. >> ideal size of the meat balls, does it matter? >> if it's an appetizer small, entre bigger, ice cream scoops you can use also. take these and transfer them into the oven here and cook them until they are done. pork, cooked all the way through and then -- >> those are beautiful. >> absolutely beautiful. >> couple here and the idea is, so we'll take these out right here. we'll use the same pan. in the kitchen industry it's called the one-pan pickup. greatest thing in the world. don't want to do a lot of dishes so we try to utilize the same pan. hit it with a little bit of onion, a little bit of parsnip, carrots and potatoes, a little root vegetable hash. >> make hash here. >> and get the flavors of the meat ball. >> keep billing the flavor and keep going right over here. we transfer over here and now we'll add a little kale because kale, 2016, can't let the kale go. >> not saying good-bye to kale yet. stir that in a little bit right know, my wife and i, we shop and shop and so much food gets thrown away. 40% of our

we search out some of the best meat in the world. we downsized it a little to a cowboy steak this is black angus beef, prime, usd. you see the marbling, people would call it fat this creates a flavorful -- one step further we give you an eye of rib eye, a center cut, eliminating the bone, back fat and what we call this gristle area. it is the perfect meetiest section of the rib eye that's the section there. >> jen: this is a puzzle i like. >> these are called chef's trimmed, very little fat, marbling still within the meat, very nice tender piece of rib eye. tenderloin is the least used muscle on the animal and the most tenderest part of the animal this is a six ounce barrel cut very little fat just enough to leave a little flavor while it goes through the cooking process, a very tender piece of meat. these meats are coming out of the loin part of our cow. porter house offers two options, it offers a tenderloin section which is out of the this. also strip. last piece of meat is going to be our sirloin, that is going to give you the fl

to spread the gospel of meat.ted wisdom in all its delicious, delicious variety. like st. francis of assisi, he wanders the earth, doing good works. in this case, highlighting the ancient arts of butchery, sausage making, and the preparation of many of the lord's creatures. as he, himself, would no doubt like to see them prepared. >> what have you heard about budapest butchers? >> not much. >> we have about 70 butchers in budapest. >> 70? >> you can find us on a small corner with roasted meats. >> it's very -- >> in five minutes, you can find a butcher where you can eat something. >> and on this particular corner, one of daniel's favorites. >> so, you are not a butcher. you're not -- >> no, no. >> what is your -- what do you do? >> i am an economist. >> i understand it, you go from butcher shop from butcher shop, investigating butchers. why do you do that? >> because i like it. and i thought, i'm not alone with this. so we should make a fan club. and it started to rise on facebook. nearly 10,000 likes. >> it's so

interest "even lean meat is associated with a higher risk of cancer //the meat industry has a lot of political power// they do not want the guidelines to say eat less meat. how effective are these recommendations? even the government admits- most of us ignore them. there are all kinds of world records that are a little unique... a look at an attempt to break the record for the worlds largest ski lesson... and how you can get involved. "you're watching kolo 8 news now good morning reno with dave lawrence, amanda sanchez and lindsey matherly with your hour by hour forecast" today the washoe county school board will present a plan to address chronic overcrowding. noah what the proposal may mean for you and your kids... tonight on kolo 8 quiet weather expected today before another weak pacific storm moves through late with accumulating snowfall expected across the sierra and light snow possible across western nevada. a couple more weak storms are possible next week with temperatures remaining below normal. current ir satellite imagery showing a widespread area of low stratus across much

, don't eat red meat, it comes out as saturated fat. it's more about the diction, i think, here and that's what's really the story is between the lines. obviously, eating a balanced diet, eating more fruits and drink more water, don't drink sugar, it's obvious. >> common sense rules. >> if you look between the lines about what they are not saying, i think it's really where people like you get into what is really the politics of what's going on. >> so excited about the meat part of this, when the committee was meeting they are going there's an environmental effect, health effect. we need to start telling people cut back, you're eating way too much meat. final guidelines come out and you have to look hard for any reference there. it is there. they do say teen boys and men, especially, are eating too much meat, try more vegetables, but you have to look hard for that. >> you think that's directly because of the lobbyists? >> absolutely. in some ways it's a miracle these things come out because they are overseen by the department of agricult

the meat industry has a lot of political power. they do not want the guidelines to say eat less meat. >> reporter: how effective are the recommendations? even the government admits most of us ignore them. david kerley, abc news, washington. >>> there is still much more this thursday. 26 earthquakes in america in the last 24 hours. what is behind it? >>> also tonight, the fightfighter falling through the roof. the scramble to pull him out of the flames. >>> also, powerball fever, now at a record $700 million and counting. we ask, did they change the rules to create these big jack jackpots? they have. and we ask, is it harder to win? >>> and the woman in this hospital, waiting on a perfect match. and why she and one marine you're about to meet tonight are america strong.your body was made for better things than rheumatoid arthritis. before you and your rheumatologist move to a biologic, ask if xeljanz is right for you. xeljanz is a small pill for adults with moderate to severe ra for whom methotrexate did not work well. xeljanz can r

it's the chanucorn. >> is this meat kosher? >> jimmy: is this meat kosher? >> no, it's not. >> jimmy: it's not kosher chanucorn. i think you can make an exception, right? can we make him some? >> yes, we can. >> jimmy, i want to gift you something. >> jimmy: what's my gift? >> i have two george dickel barrels. >> jimmy: is he in there? >> no are no. >> jimmy: that's a real barrel of whiskey? >> i have two barrels. since you're such a good friend i'm giving you one. [ cheers and applause ] >> jimmy: see that? friends give friends whiskey. well, thank you very much. i appreciate that. i did a good job? all right, good. now that i've sliced the meat -- be careful, guillermo. you've got to get some of the stuff on it, hold on. let me finish that, stop it, you. all right. look -- put the meat in this -- i feel like i'm really cooking in this. >> jimmy: oh, l.p. and killer mike are here. >> hi, jimmy. >> jimmy: do you want a tortilla or do you want your beef au naturel? >> i can't eat -- >> we have to perform, i cannot eat. >> jimmy: is that right? >> we can drink

here. >> crab meat.i, beth. how are you doing? how long are you going to be in filly? >> me, two days. >> are you hereby yourself. >> yes. >> oh, you're very brave. >> i've been in america for five months now. >> five months? >> yes so -- >> study on the west coast? >> okay. >> nice heavy cream. >> little heavy cream on there. >> on top. >> and little chopped parsley, just for little color. >> okay, the sun is setting paul. we have to sample this. here we go. >> beth, you've been in america for five months. what do you think? >> that's really good. >> okay, that's all you get, one line, and get out of here. >> thank you. >> have a great time in the u.s. >> thank you. >> thank you! >> adorable. hey, you open today? >> we're open today, open every day. >> 365? >> thirty-six a, christmas day, every day. >> thanks for the soup, man. >> thank you very much. >> and we have mushroom soup as well for you. >> thank you. >> cream of crab. >> all right! cream of crab. no, wait a minute oh, we're going to jen. hey,

because i love meat. >> go meat! >> yeah! >> she's a total meat lover, she explains what's in the breakfast sandwich. >> it's ham with some egg and some bake within some sausage and some more egg with some bacon and then turkey with lettuce and tomatoes and always on top, a croissant. >> she goes to eat this thing and -- >> wish me luck. >> it takes her a second or two or a long time to even pick it up. >> what angle do you attack it from? >> it's so big. it's the size of her head. >> yummy in my belly. >> you're wondering, does she actually finish it. >> all right. >> the whole thing is gone. she has one bite left! >> where did she put it, christianne? >> you can hear dad behind the camera, mmmmm, great work, sweetie. >> aren't you proud of me? i ate that whole thing. i'm just kidding. my daddy had to eat some of it. >> in all, greatest, newest little food critic out there. >> this is super good, people. you got to try this thing.

congress repealed a meat labeling law last month. it no longer requires retailers to include the animal's country of origin on packages of red meat and pork. terry henry with more on this on your side report. >> reporter: joe, we asked a lot of questions about this, and here's what we learned today. the country origin labeling has been a law since 2002. that's when there were fears and concerns about mad cow disease and imported cattlele. meat was raised slaughtered and processed. congress repealed the law last month. so effective immediately these labels are now no longer required. lawmakers are saying they had no choice, blaming it on the westlake trade organization. both canada and mexico have been claiming this labeling creates biases against their beef. the westlake trade organization supported canada and mexico's threat toum post $1 billion in taxes against the u.s. some say this reversal in labeling is counter to the trend they are seeing from their customers. >> people are always asking about the eggs and the meat and they ar

>> one thing is clear, this meat is profitable. some experts say that ostrich farms could become the most profitable farms in the nation and could play a crucial role in our economy. >> if it was just even had a different name, there's no reason to consume it or buy it. there has to be a reason. the reason is that it is a healthy alternative that has all of the upsides of beef and none of the downside. >> ostriches can adapt to different kinds of weather and vegetation. who can resist, right? [laughter] >> they are still pretty big. >> they go from being timid and avoiding you to being really social. [inaudible] beware, this meet is not cheap. the ostrich eggs sell for roughly $30, he prepared his spend up to $30 per pound for the burger. so tell me, will you guys sell me some eggs? will this egg be a part of your next meal enact. >> i think that they have beautiful eyelashes. >> all my gosh, does that hurt? [laughter] >> if this catches on, you you're going to have more ostriches in the country then you will know what to do it. 19