ORLANDO, Fla. (RFD-TV) — The Women in Agribusiness Summit brought more than 700 leaders together in Florida to share ideas and connect.
While there, FarmHER + RanchHER host Kirbe Schnoor spoke with Iowa FarmHER Erin Cumings from Nationwide about their new safety initiative, Every STEP Counts, and how it helps farm and agribusiness owners prioritize safety.
Erin not only runs a diversified farm in Central Iowa with her husband, producing corn, soybeans, hay, and beef, but she also spearheads the Nationwide Sponsor Relations team, building relationships and partnerships with ag organizations across the country.
For more information about “Every STEP Counts,” and more farm safety resources and tips, please visit:
Nationwide Agribusiness’s Ag Insights Center
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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.
