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The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
“12 million rural residents rely on Medicaid.”
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
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First introduced to RFD-TV on Larry’s Country Diner, The Malpass Brothers, modern-day troubadours, bring you their very own, brand-new show to RFD-TV.
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Experience the buzz at Wild Harvest Honey on this episode of FarmHER featuring Amber Rutledge, one of the few Honey Connoisseurs in the United States.
Meet Erica Sawatzke, a passionate sixth-generation turkey, corn, and soy FarmHER dedicated to preserving her family’s agricultural legacy at Oakdale Farms in Kensington, Minnesota.
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