Charles Barham has been raising cattle in Ozark for over 40 years. In 2019, his stepson joined with him to launch a direct-to-consumer beef business they call Barham’s Ozark Beef.
Let’s see what led the Barham family to coin the term “beef snob” for its loyal customers.
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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.
