EUREKA, Kan. (RFD News) — Successfully passing down a cattle operation from one generation to the next takes a focus on quality and keeping the herd strong for the future.
Dalebanks Angus is a historic family-owned operation dating back to 1904. The fifth-generation Perrier family says the ranch is built around producing quality cattle that help commercial producers improve herd performance and efficiency.
Today, Dalebanks Angus manages nearly 500 registered Angus females.
Lyle Perrier says the hard work that comes with ranching is worth it in the end.
“Growing up on a ranch is taught me that hard work pays off and it’s not going to be easy but if you can get to the end goal, it’s worth it.”
The family says ranching is about more than just raising cattle, it’s a way of life built around hard work and commitment.
All month long, RFD News is highlighting beef producers who help feed families across the country and around the world. To find more stories and recipes that celebrate beef, CLICK HERE: May is National Beef Month!
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.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
This quick and easy recipe puts a Southern twist on a Chinese staple with leftover Pot Roast and tinned buttermilk biscuits. Steaming these Southern-Style Beef Bao Buns on the stovetop only takes five ingredients and 30 minutes!