In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.
Cattlemen who have been wishing for more diversified beef processing capacity now have another new facility on the drawing board. This week’s Open Mic guest is Randy Russell, President of the ...
But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty fine substitute for pricier cuts such as ribeye and filet mignon. Ribeye is widely thought of ...
You can meet these requirements with a wire cooling rack on a baking sheet, a salt block, and a fan ... Bone-in ribeye is an excellent cut for dry aging. A quick Google image search for "dry-aged beef ...
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.
his business was predominantly composed of cattle owners processing animals for their families, mainly asking for basic cuts and roasts. Now, meat sellers rarely request the same cut of beef twice ...
The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut from the belly - is more gristly, but perfectly suitable for ...
Over the past month, Australia's beef processing sector has experienced a combination of steady processing volumes and some minor over-the-hooks price adjustments driven by supply fluctuations and ...