In this week’s episode of FarmHER + RanchHER, host Kirbe Schnoor travels to a New Mexico ranch to see firsthand how the mother-daughter duo of Lyn and Sherrie Ray raise cattle and horses while also mentoring the next generation of ag leaders.
Lyn and Sherrie Ray joined us on Wednesday’s Market Day Report for a sneak peek at tonight’s episode.
Ways to Watch
Watch this all-new episode of FarmHER + RanchHER featuring Lyn & Sherrie Ray of Tequesquite Ranch, when it premieres on Thursday, September 11, at 8:30 pm ET only on RFD-TV and RFD-TV Now!
You can also catch encore airings of the episode on Fridays at 9:30 pm ET and Saturdays at 11:30 am ET, or stream any episode of FarmHER + RanchHER any time with your RFD-TV Now subscription. To subscribe, visit www.watchrfdtv.com/Account/SignUp.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
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.
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.
