GARDEN CITY, Kan. (RFD News) — A dream to return home and continue the family legacy helped grow one Kansas angus feedyard into what it is today.
Triangle H was recognized with the 2022 Feedyard Commitment to Excellence Award from Certified Angus Beef.
The multi-generational operation, run by the father-daughter team Sam Hands and Marisa Kleysteuber, cares for more than 8,000 feeder cattle.
Kleysteuber says that her father’s work ethic has shaped her into the rancher she is today.
“Growing up and watching my dad, he is the hardest-working person I know,” she explains. “Still at 74 years old, he will put in more hours than any of us, and not that he should be doing that necessarily. He can outwork all of us. I grew up watching him work and admired him for what he did. I’ve just always wanted to come back and be a part of the legacy that my dad created and carry it on.”
Their goal is to focus on humane animal care and use decades of feedyard data and experience to maximize quality.
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 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.
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.