Dairy cows produce more milk for heifers than for baby bulls, according to new research from Kansas State University and Harvard University.
Researchers studied lactation records for more than one million dairy cattle across the country.
Their findings contradicted evolutionary biology theories that predicted bias was in favor of sons. The cows actually produced more milk for their female offspring.
“Daughters seemed to have the most dramatic effect on the initial development of the mammary gland because the bias against sons was greatest in the first lactation,” said K-State Department of Animal Sciences and Industry associate professor Barry Bradford.
The study also found that the sex of the first baby might determine the amount of milk produced for the following children.
The results were available in the scientific journal PLOS One.
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.
“It’s been a very interesting year!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
