Let’s meet a Nebraska ag student who has turned his passion for Texas Longhorn cattle into a full-on business at only 19 years old. The young entrepreneur has already managed to scale up his operation on an international scale and will soon travel to Africa to teach others about raising cattle.
Keir Albert of Albert Acres Cattle Company joined us on Monday’s Market Day Report to share his journey into agriculture, his love for Longhorns, and the reason behind his upcoming trip to Africa.
In an interview with RFD-TV’s own Tammi Arender, Albert explains how he started raising a few Angus cattle but eventually discovered his passion for Texas Longhorns. He also discusses his inspiration for starting his cattle operation, as well as a look ahead to his trip to Kenya to promote the breed.
Finally, Albert shares more about his future business goals and his online agriculture education through the Nelson Academy of Ag Sciences, so that other aspiring farmers and ranchers can take their careers to the next level.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
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.
