The National Cattlemen’s Beef Association Convention and Trade Show is underway in San Antonio, Texas, where thousands of cattlemen and women will gather to talk policy, network, and find out about the latest advancements in the ranching industry.
RFD-TV’s Tammi Arender is in attendance to talk with various leaders.
Dan Gattis, NCBA Federation Chair
Nancy Jackson, NCBA Federation Vice Chair
Connie Larson, Zimpro Global Technical Services Associate Director
Kaylene Ballesteros, John Deere Go-To-Market Manager
Curtis Workman, Endovac
Sarchet Jeff, Zoetis Managing Veterinarian
Clint Mefford, Zoetis
Kim Brackett, NCBA Policy Division Chair
Sigrid Johannes, NCBA Senior Director of Govt. Affairs
Sam Ingram, Corteva
Justin Wells, Halter
Jon Mollhagen, Moly Manufacturing Owner
Dr. Jason Nickell, Merck Animal Health
Jody Wade, Boehringer Ingelheim Professional Services Veterinarian
Ethan Lane, NCBA Senior Vice President of Government Affairs
Brian Spencer, CaseIH Hay and Forage Marketing Manager
Kevin Charleston, Specialty Crop Insurance
Dennis Lee, Morton Buildings Farm and Equestrian Product Line Manager
Josh Newton, Pneu Dart Livestock Division
Max Davis, AgAmerica Lending Senior Director of Client and Growth Management
Mark Eisele, NCBA President
Joe Carpenter and Barb Downing, NCBA ESAP Winners
Dr. Shalene McNeill, NCBA Executive Director Nutrition Research
Senator Roger Victory
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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.
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.
