SPARKS, Nev. (RFD News) — June is National Dairy Month, and Nevada dairy farmers are using the opportunity to highlight the families behind the farms.
Through a campaign called “From Our Herd to Yours,” producers are sharing their stories and helping consumers better understand where their dairy products come from.
Libby Lovig with Nevada Dairy Farmers joined us on Tuesday’s Market Day Report to discuss the campaign and other activities taking place throughout the month.
During her conversation with RFD News, Lovig discussed the importance of National Dairy Month and how programs like “From Our Herd to Yours” help connect consumers with dairy farming.
She also talked about events planned throughout June, including a calf naming contest designed to engage consumers and strengthen connections to agriculture.
Viewers can learn more and follow along at NevadaMilk.com.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
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.
