CARRIZO SPRINGS, Texas (RFD News) — For more than a century, one Texas farm has helped growers get a head start on onion season. Dixondale Farms produces around 900 million onion transplants each year, shipping them directly to customers and distributors across the country.
The operation, which started in 1913, focuses on growing and delivering young onion plants ready to be put in the ground.
Owner Bruce Fraiser says offering a wide variety is key to meeting demand.
“Demand is there for a variety of onions. That’s the reason we grow 31 different varieties,’ he explains. “People want to experiment, so we offer samplers that may have red, white, and yellows mixed in.”
He says the company also provides information to help customers through the growing process.
“The beauty of it is that this is them returning to nature,” Fraiser says. “They’re putting plants in the ground, and they’re going to see the end results.”
Outside of Texas, the top onion-producing states include Washington, California, and Oregon.
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.
