SAN ANGELO, Texas (RFD NEWS) — The San Angelo Stock Show & Rodeo is officially kicking off this weekend, with viewers able to livestream events on RFD+ beginning on Saturday and continuing through February 18. Trenton Priddy, Ag Mechanics Superintendent with the San Angelo Stock Show & Rodeo Association, joined us on Friday’s Market Day Report to offer a preview of this year’s event.
In his conversation with RFD NEWS, Priddy discussed the long-standing history of the San Angelo Stock Show, which dates back to the 1930s, and its importance to the local community and participants from across Texas. He also highlighted this year’s Ag Mechanics Show, sharing details about the entries and statewide participation involved in the competition.
Priddy also discussed the role of sponsors and volunteers, the importance of their continued support, and in making the event possible. He also explained the charitable arm of the San Angelo Stock Show, known as the Syndicate, and discussed the donors involved and the program’s impact on exhibitors.
To learn more, check out the San Angelo Streaming Schedule or Browse More Livestock Show Coverage on RFD+
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!”
