Ag groups are underscoring the importance of Checkoff Programs. It comes after a group called Farm Action requested the Department of Government Efficiency take a close look at the programs.
Ethan Lane with the National Cattlemen’s Beef Association spoke with RFD-TV’s own Tammi Arender on the Beef Checkoff, the benefits to producers, and what farmers need to know.
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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.
