All month, we are celebrating cattle producers in honor of National Beef Month, and with Mother’s Day coming up this Sunday, we now want to check in with a self-made RanchHer who is also a mom, wife, and well-respected community leader.
Mary Heffernan of Five Marys Ranch spoke with RFD-TV’s Suzanne Alexander about her operation, being a farm mom, and current conditions on the ranch.
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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.
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.
