EATONTON, Ga. (Farm Monitor) — Before the sun rises, before the gates open and the work begins, one small shadow is already by his side. His name is Rooster, and he is not just a dog—he is a full-time farmhand, right-hand man, and winner of the 2025 Georgia Farm Bureau Farm Dog of the Year.
On Shawn Raff’s cattle and dairy operation in Eatonton, Georgia, Rooster is there for every spray, every roundup, and every stubborn cow. Whether it is moving 300 head on his own or gently guiding dairy cattle through the barn, Rooster does it all—instinctively, precisely, and with a heart as big as Texas.
In this powerful story of loyalty and labor, Rooster proves that the best farmhands do not need to walk on two legs to make a lasting impact on an operation. Watch as we follow this remarkable border collie through daily life on the farm, his unshakable bond with Shawn, and the quiet, unseen work that earned him statewide recognition.
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.
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.
