Veal is high in B12, B6, Niacin, Riboflavin, zinc, and many other nutrients. As for macros, they are high in protein, low in carbs, and either higher in fat (regular raise) or lower in fat (pastured).
it should be a pale pink colour
firm flesh
covered with a pinkish white fat layer
and the bones should be pink to white in colour
One serving of pork breakfast sausage is equal to two points per oz. You can substitute the pork for sausage and save a point.
Too many
7
2lok muh........................
High quality pure lard has little or no pork flavor, bacon grease has a strong pork flavor.
A breaded pork cutlet is 7 Weight Watchers points.
Bologna, beef or pork, 1 slice (1 oz) - 2 points
1/4 cup crumbled feta cheese is 3 points. :)
Sausage is a mixture, for example, a British pork sausage is mostly good quality pork meat, pork fat, rusk and seasonings.
There are many quality points to look for in duck, chicken, and turkey meats. One of these qualities is color.
Sleeter Bull has written: 'Meat for the table' 'Effects of sex, length of feeding period, and a ration of ear-corn silage on the quality of baby beef' -- subject(s): Calves, Quality, Carcasses, Beef, Feeding and feeds 'Effect of soybeans and soybean oil meal on quality of pork' -- subject(s): Feeding and feeds, Pork, Quality, Swine, Carcasses 'Relative economy of the various cuts of pork' -- subject(s): Pork 'The economy of home butchering' -- subject(s): Slaughtering and slaughter-houses
The four points that impact the quality of a digital photo are:Megapixel ratingResolution settingsCompression levelsImage exposure