NASHVILLE, TENN. (RFD NEWS) — Education and proper training are essential when it comes to the responsible use of remote delivery systems.
This year at CattleCon 2026, RFD Network’s Kirbe Schnoor caught up with Donna Emick from Pneu-Dart to get her perspective on why education, safety, and accountability matter in the field. At Pneu-Dart, responsible use starts with knowledge—which is why education is at the core of everything they do.
To learn more and access free online education and training resources, visit: education.pneudart.com
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A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
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.
