What do you get when you cross Hereford, Shorthorn, and Braham cattle breeds?
The Beefmaster Cattle Breed is the first American composite breed. It was recognized by the USDA in 1954 and is now the fifth-largest breed registry in the United States.
The North Carolina takes us to First Acres Beefmasters Farm to learn more about this breed.
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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.
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