Preparing the next generation of leaders in agriculture, the University of Nebraska Lincoln’s Animal Science Department offers students opportunities to gain practical skills and build relationships as they prepare to enter the workforce.
Department Head, Dr. Deb VanOverbeke spoke with RFD-TV’s own Suzanne Alexander about her background in meat science, some of the projects at the lab, and giving students hands-on experiences.
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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.