February is National Lamb Month! As we continue our celebration, we want to check in with an Alabama farm that is known for everything: flowers, agritourism, backyard chickens, and even Babydoll Southdown Sheep.
Natasha McCrary of 1818 Farms joined RFD-TV’s own Suzanne Alexander to talk about her operation, what makes the Babydoll Southdown Sheep so unique, and the floral aspect of her operation.
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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.
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.
“It’s been a very interesting year!”
