TAYLOR, Neb. (RFD NEWS) — Upstream Ranch is preparing for one of the longest-running production sales in the cattle industry as it gears up for its 49th Annual Production Sale. The sale will feature Hereford, Angus, and Red Angus genetics focused on performance and consistency.
Quinn Rutt of Upstream Ranch joined us on Friday’s Market Day Report to preview what buyers can expect at this year’s event.
In his interview with RFD NEWS, Rutt outlined the overall makeup of the sale offering and discussed several standout sire groups that will be available, highlighting the ranch’s continued focus on proven genetics. He also touched on how Upstream Ranch balances long-standing ranch practices with modern genetic selection, as well as the key takeaways the ranch hopes buyers leave with after attending the sale.
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.
