NASHVILLE, TENN. (RFD NEWS) — We are celebrating the final day of CattleCon 2026 in Nashville, where companies have spent the week presenting a wide range of new technologies and tools to help ranchers work more efficiently.
RFD NEWS caught up with Andrew Coppin, CEO of Ranchbot Monitoring Solutions, on the trade show floor to discuss how remote water monitoring can help producers address one of the biggest challenges for any ranching operation — water management — and mitigate the increasing impact of water shortages on animal health, productivity, and ag land values.
In his interview, Coppin explains how his company’s technology is at the forefront of this conversation, helping farmers and ranchers monitor water reservoirs in real time to use water more efficiently, reduce labor hours, and gain greater visibility across large, dispersed operations.
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.
