All month, we are celebrating cattle producers in honor of National Beef Month, which just so happens to coincide with calving season.
So, we wanted to check in with a fifth-generation Idaho rancher for an update.
Ryan Bedke of Hat Brand Beef spoke with RFD-TV’s own Suzanne Alexander about his operation, how this season went, and what to expect moving forward.
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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.
