LINCOLN, Neb. (RFD-TV) — Anna Kobza, a Ph.D. student in Animal Science at the University of Nebraska and an NCBA Trailblazer, is one of the most visible young voices in the beef industry, utilizing social media to connect producers and consumers.
Kobza joined us on Tuesday’s Market Day Report to share her agriculture story and tips for other producers hoping to share their ag stories online or with the media.
In her interview with RFD-TV News, Kobza discussed her reasons for choosing the University of Nebraska-Lincoln for her graduate studies, her focus on Animal Science, the research she is conducting, the questions she hopes to answer, and how the experience has shaped her career path so far.
Kobza also discussed her social media presence, sharing her inspiration and goals for sharing important information about ranching and the beef industry. Lastly, she shared about her experience in the NCBA Trailblazers Program, how the opportunity helped her grow as a communicator, and advice for other women in agriculture considering careers in animal science.
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.
