Twice a year, every year since 1919, the Huebner Brothers Cattle Company has been driving its herd of cattle across the Colorado River to and from their winter grazing grounds on the Matagorda Peninsula. It’s an event that has been attracting increasing attention in recent years. While to some locals the event represents a bi-annual nuisance, many others from far and wide flock to the area, relishing the opportunity to experience first-hand one of the few remaining vestiges of the old cowboy traditions.
While the presence of boats, ATVs, and drones adds a few modern accents, the main work is still done the old-fashioned way, as cowboys on horseback drive the cattle across the narrow body of water separating the Matagorda Peninsula (actually an island) from the mainland.
This year’s spring drive took place on March 29.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
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.
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!”
