Cattle producers from across the country are gearing up for NCBA’s CattleCon in San Antonio next month.
They will have the opportunity to attend a screening of World Without Cows, a documentary exploring the impact of cattle on the economy, land, and nutrition.
Filmmakers Michelle Michael and Brandon Whitworth spoke with RFD-TV’s own Tammi Arender on what inspired this documentary, the people they interviewed, and what they hope the audience will take away from the film.
Related Stories
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.
