2018 was a big year for many people, but it was also a big year for one particular steer in western Australia. In late 2018, the internet was gifted with a picture of a black-and-white Holstein Friesian named Knickers.
Knickers was only 7 years old at the time, which is a little older than most. Normally, he would be steak or hamburger by that age, however, this is not why he became so famous. Knickers stands 6'4" from hove to shoulder and weighs in at an estimated 1.5 tons or 3,000 pounds.
His owner did state that Knickers was way too heavy for the slaughterhouse. Knickers will continue to live his life on his farm in Lake Preston as a couch for members of his herd.
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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.
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.
