NASHVILLE, Tenn. (RFD-TV) — The Music City Celebration Sale has become a go-to event for all breeds within the dairy industry, showcasing high-type cattle from across North America. The annual auction kicks off Saturday, December 13, and is expected to draw hundreds of breeders to Nashville. Sales managers Tim and Sharyn Abbott joined Market Day Report after the event to provide a recap of the event and its success.
In their conversation with RFD-TV News, the Abbotts discussed the continued growth and reputation of the sale as a premier destination for elite dairy genetics. They also shared insight into what makes the Music City Celebration Sale a standout event for breeders traveling in from across the country and beyond — and why you should attend next year’s event!
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.
