- Joined
- Apr 6, 2019
You just have to go to the lesser known European countries like Latvia. The more obscure they are, the less chance they have fag rights and holocaust denial laws.
Debate user 'Null' if America has Cheese, Meat, and Bread.
- Thread starter Null
- Start date
- Status
- Joined
- Feb 16, 2021
- Joined
- Aug 29, 2019
There is a pizza joint near me that has buffalo chicken pizza with big chunks of blue cheese baked in. Its amazing.
- Joined
- Jul 3, 2019
Sorry stalker child you are very mistaken and wrong Iowa produces some of the finest beef in the world and not only produces it but in quantities you Europeans have never conceived
why Iowa-80 Beef is prized the world over for its consistent quality, flavor, and tenderness
Menu
Agricultural Policy Review
Iowa’s Role in US Agriculture
By Lee L. Schulz and Chad Hart
While 2020 was a challenging year in many aspects, several features of Iowa agriculture remained consistent. Iowa continues to lead the nation in numerous agricultural production categories—corn and soybean production was robust despite the combined impacts of the drought and the derecho and meat production continued to build despite issues in processing capacity. The strength in Iowa’s agricultural production base is expected to extend through 2021.
Iowa’s crops
The 2020 calendar year seemed to have a crisis around every corner, from COVID outbreaks and panic runs on food and grocery items to the derecho that swept through Iowa and the drought, which still potentially looms over crop production this year. Through it all, Iowa’s agricultural producers brought forth a bountiful harvest. Corn production in Iowa once again led the nation at roughly 2.3 billion bushels, which represents 16% of the national corn crop. Soybean production totaled 494 million bushels, the second-highest in the nation behind Illinois.
The prospects for increased production hinge on weather concerns. The drought of 2020 has extended to become the drought of 2021. USDA’s current estimates utilize their weather-adjusted trendline yields. Given the acreage from the March Prospective Plantings report, USDA estimates national corn production at 14.99 billion bushels and national soybean production at 4.4 billion bushels. At those levels, the corn crop would be the largest on record and the soybean crop would be the third-largest. At this early stage in the growing season, USDA has not incorporated any impacts from the drought conditions.
Figure 1 shows the Iowa drought situation near the end of May. At the beginning of May, roughly 75% of the state was considered abnormally dry. Within the first week of May, the dry area expanded to almost 79% of the state. Since then, however, a combination of Gulf moisture and a series of weather fronts from the northwest have provided some needed rains for Iowa crops. While the rains have not significantly impacted the driest parts of the state, the abnormally dry areas are retreating. As of May, only 62% of Iowa was covered by some category on the drought monitor.
Figure 1. Iowa drought monitor, May 25, 2021.
Note: The Drought Monitor focuses on broad-scale conditions. Local conditions may vary. For more information on the drought monitor, go to droughtmonitor.unl.edu/about.aspx.
Given the March planting intentions, Iowa producers will be looking for better yields to replace a reduction in corn plantings. For 2021, Iowa producers are expected to plant 13.2 million acres of corn, down 400,000 acres from 2020. The drier conditions allowed producers to plant rapidly this spring and the recent rains have the corn crop off to a good start, with 19% of the crop rated as “Excellent” and 62% rated as “Good” at the beginning of June. If the state can achieve trendline yields, Iowa’s corn production would once again reach 2.4 billion bushels.
The land in Iowa that did not return to corn production went to soybean production. Iowa producers are expected to plant 9.8 million acres, up 400,000 acres from 2020. As with corn, planting pace was supported by the dry conditions and crop emergence has been helped by the recent precipitation. The early ratings for the crop show 16% of soybeans as “Excellent” and 60% are in “Good” condition. At trendline yields, Iowa would produce roughly 540 million bushels.
Iowa’s role in US meat production
Iowa has consistently had a prominent role in US meat production. In 2020, Iowa accounted for 16.1% of the nation’s commercial red meat production—roughly 9 billion pounds of meat, an increase of nearly 375 million pounds from 2019. The data is not complete enough to detail how much of Iowa’s red meat production is beef, veal, pork, or lamb and mutton. The statistics indicate where slaughter occurs, not necessarily where farm production happens. For example, a large share of Iowa cattle is slaughtered in either Nebraska or east of the Mississippi River. Over the past two years, Iowa has led the nation in commercial red meat production, taking back the title from Nebraska after a 23 year stretch. From the late 1970s to the mid-1990s, Iowa was consistently the nation’s top meat producing state.
- Joined
- Dec 28, 2014
You forgot enjoy prison. Prison where you will only ever get European meat. Pale, pathetic European meat nowhere near the level of what you can get from Iowa.
- Joined
- Jul 3, 2019
Europoors still eat horse
Meanwhile Iowans not only enjoy dining on low-cost prized beef they grow the finest pork in the world
Mangalitsa pork chops taste as good as they do because of intra-muscular fat and richer meat taste. We at Acorn Bluff farms push our pigs less
Heritage berkshire Pork is the world's Best!
Berkshire Pork is coveted for its tender bite, its flavor, and its succulent fats and juices, and is featured in some of the finest restaurants around the world.
This is also not including the duroc breed farms
For reference this is in Iowa chop.
The Iowa Chop is a center-cut loin that's over 1 inch thick, known for its quality, tenderness and versatility. The name “Iowa Chop” isn't as common outside of the state. Instead, they are often called Porterhouse chops - a nod to the Porterhouse beef steak.
Last edited:
- Joined
- May 4, 2023
Close, he's a retard from Florida that has spent most of his life getting opinions from the most degenerate parts of the Internet.
Shroom King
kiwifarms.net
- Joined
- Dec 22, 2014
I hate this shit:
Why is it seemingly impossible in Europe to buy normal hot dog buns?
Why is it seemingly impossible in Europe to buy normal hot dog buns?
- Joined
- Jul 5, 2022
Go to Iceland. Hot dogs are all the rage there, along with pickled everything, face meat in aspic, and wind dried fish.
- Joined
- Dec 8, 2019
Sharp Cheddar implies the existence of the lower and more delicious, flat cheddar.
- Joined
- Sep 27, 2023
Cheese, you say? I know a guy who LOVES some, but he's not an American sadly
We will all be eating bugs and soy exclusively within the next decade or so, not much point arguing who has better quality of meat when it will probably be in worldwide shortage before long. Simply too many mouths to feed and too many fat fucks devouring it on daily bases, Jagoff is a perfect example of such a specimen. I wouldn't be surprised if meat became a luxurious food for elites within our lifetimes
We will all be eating bugs and soy exclusively within the next decade or so, not much point arguing who has better quality of meat when it will probably be in worldwide shortage before long. Simply too many mouths to feed and too many fat fucks devouring it on daily bases, Jagoff is a perfect example of such a specimen. I wouldn't be surprised if meat became a luxurious food for elites within our lifetimes
- Joined
- Jul 18, 2017
I'm sure it's been brought up repeatedly, but most American grocery stores have a separate section (usually in the Deli area) for "fancy cheeses", i.e, not the processed brick cheese. Case in point a standard Kroger.
Now in rural areas this is for sure a bit harder to find in quantity, but it's still present in reduced form.
In nulls defense though it IS a fairly recent phenomenon. Americans were pretty slow to figuring out they were being short changed on the good stuff. Everything from decent beer to decent cheese.
Now in rural areas this is for sure a bit harder to find in quantity, but it's still present in reduced form.
In nulls defense though it IS a fairly recent phenomenon. Americans were pretty slow to figuring out they were being short changed on the good stuff. Everything from decent beer to decent cheese.
- Joined
- Feb 10, 2021
The “Hydrolyzed Soy Protein” is listed after Paprika. If these hot dogs contain less soy than paprika, I doubt it’s having much impact on the product’s nutritional value. This is actually a pretty impressive ingredient list, besides the soy thing, the only ingredients are beef, water, spices/flavorings, and various salts. I honestly don’t think sausage and such is unhealthy unless you’re getting really shitty ones, most of the time it’s just ground meat that’s been smoked or cured somehow, with a few basic additives to improve shelf life, flavor, and texture.
I do agree that corn and soy products are seriously over-used in the American food supply though. Also, corn syrup and seed oils are garbage, animal fats are far superior IMO. But low levels of fillers/“chemicals” (everything is chemicals) in meat (there’s usually a good reason they’re there) and cellulose in cheese or whatever are not things you need to worry about. Cellulose is literally present in every plant, you probably consume at most meals.
Edit: Hamburgers aren’t inherently unhealthy either, it’s ground meat and you can even put some vegetables in it.
Last edited:
- Joined
- Dec 13, 2022
Where in the fuck are you supposedly seeing 600# deer?!?!?! Let me know, because I'll be there soon with my rifle and a couple of buddies, because 1 kill will keep a few freezers stocked for the year.
Just quoting this because it's one of the funniest goddamn things I've ever seen on here.
I've never got the hipster/niggercattle sperging over "brown=organic" when it comes to eggs. Maybe it's because most mass-market eggs are the standard white, therefore anything else is seen as "exotic" therefore people think it's better somehow? Funny enough about the green eggs, I had a friend that swore he could taste a difference between different colored eggs even though I told him it was all in his head. I did a small taste-test to prove him wrong, all official like, showing him a brown, green, and white egg all cooked the same way, side by side, and he swore he could tell a difference. When I ended up showing him after that all 3 eggs he ate were brown, the green was never cooked, and the white one I showed him was just a dummy/trainer egg, he still refused to believe it.
There is something to be said though about the quality of fresh, freerange eggs conpared tobstore-bought ones. There's nothing better than raising your own, anyway.@Null, bro, do you even geography?!?!?! Has it been that long since you've seen the good ol' US and A that you think that Pennsylvania is a coastal state?!?!?!
Interesting, but I wonder if that study takes corn syrup and other "not sugar, but really sugar" into account?
Butyric acid. It's used in various forms for butter flavoring and scent. It's crude form is fucking nasty, and smells like rotten feet.
Perfectly exemplified in the Niggers Eating Cornstarch thread. Tastebuds, "culture" and the people themselves are blasted on a regular basis. When the activists and articles decry "food deserts" and the like, they never account for the actions and habits of the future engineers and good boys who dindu-nuffin' that led to that situation in the first place.
Most orange cheddar, and other cheeses are dyed with anatto.
I wouldn't trust a goddamn thing the fucking Chinese of all people would say to me. A chink could tell me the sky was blue and I'd go outside to double check for myself. It hasn't been that long since they were caught adding industrial waste melamine to baby formula to artificially increase the protein content, counterfeit eggs are actually a thing, and the fuckers are even exporting counterfeit, plastic rice! Not to mention that its well known that their post-Mao "culture" chiefly revolves around fucking over their fellow man, copying and stealing everything they can, and exporting disease and "China numba wan!" ideology worldwide.
For all of his idealistic sperging in the OP, I don't get Null's hate for the USDA, at least in principal. Corruption, monopolistic and burecratic nightmares aside, at least there is some semblance of oversight and protection in place. Yeah, there might be some shitty preservatives, poor food standards, and other "goyslop" bullshit you have to deal with, but at least we don't have to worry about if the food we eat is made out of fucking plastic or industrial waste on a regular basis, like they do in China and other places.
I don't get the hate against plastic wrap on foods in most US grocery stores either. Maybe it's just a European thing where you're comfortable with
- Joined
- Oct 6, 2022
What Euro country doesn’t have regular hotdog buns? Eastern Euro countries?
Certainly not german speaking countries, those are experts on sausages and sausage accessories.
- Joined
- Jul 18, 2017
For some reason both the Frogs and the Bongs insist on eating a hot dog stuffed inside a baguette.
I'm not overly opposed to it, since I rather like baguette, if it's fresh
I'm not overly opposed to it, since I rather like baguette, if it's fresh
- Joined
- Nov 14, 2012
damn I am just straight up slaughtering cheddarheads on the daily
TheButcherknight
kiwifarms.net
- Joined
- Aug 1, 2019
Nulls only reference to a grocery store is walmart. Single mothers ruin everything
- Joined
- May 21, 2020
Jersh, my nigga in Christ. I know you're white trash from Florida but try shopping somewhere besides Walmart and Food Lion. There are plenty of independent delis, butchers, and bakers. If you choose to eat goy slop deli food, it's out of laziness.
- Joined
- Jan 28, 2021
I’m late to this riveting discussion but I recently saw a burger recipe video showing how to make real American cheese:
Basically it’s cheese that has been combined with sodium citrate which allows the cheese to melt evenly at a lower temp. You can make your own real American cheese at home using quality ingredients! Its like how macaroni and cheese sauce should be made with roux, milk, and cheese instead of buying fucking Velveeta.
Also Josh is 100% right about the US cheese situation. You can only get the good shit in the cities and in the country you are beholden to whatever the small stores have. If you’re lucky you may have a Mennonite/Amish or similar store with a good selection but you probably still wont get the European cheeses. I still love Cheddar tho fuck the haters. Smoked cheddar is delicious.
Another video about Sodium Citrate and how to make it at home
Get this Jews book and learn to make bread nigger
Basically it’s cheese that has been combined with sodium citrate which allows the cheese to melt evenly at a lower temp. You can make your own real American cheese at home using quality ingredients! Its like how macaroni and cheese sauce should be made with roux, milk, and cheese instead of buying fucking Velveeta.
Also Josh is 100% right about the US cheese situation. You can only get the good shit in the cities and in the country you are beholden to whatever the small stores have. If you’re lucky you may have a Mennonite/Amish or similar store with a good selection but you probably still wont get the European cheeses. I still love Cheddar tho fuck the haters. Smoked cheddar is delicious.
Another video about Sodium Citrate and how to make it at home
Get this Jews book and learn to make bread nigger
Last edited:
- Status