CURTIS, Neb. (RFD NEWS) — Agriculture relies on a workforce of skilled, job-ready professionals, and the Nebraska College of Technical Agriculture is focused on helping develop that next generation through hands-on education.
Dr. Kelly Bruns, interim director of the Nebraska College of Technical Agriculture, joined us to discuss the school’s mission and approach.
In his interview with RFD NEWS, Bruns highlighted the college’s veterinary technology program, including details about NCTA’s new online offering. He described NCTA as a small campus with a big feel, emphasizing its close-knit learning environment.
Bruns also outlined additional opportunities available to students through the college and shared how prospective students can learn more about the programs NCTA offers.
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.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
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.
