Pop quiz, ranchers.
Question: Which of the following is a beef cut: hanging tender, butterfly top,
or sierra cut?
Answer: It’s a trick question–they all are.
Now, match each cut to its respective primal: chuck, loin or rib. Got that? And
which should be braised and which broiled? Should you marinate or dry rub? Will
two pounds feed a family of five?
As cattlemen, you spend every day with the animals that produce this meat.
Still, there’s no shame in admitting you did not score well on the quiz. On the
other hand, you might say it’s a shame that consumers have to deal with those
tricky questions when navigating the protein aisle at the supermarket. On a good
day, they’ll stick around and ask the local meat manager to decipher the beef
lingo into edible meal ideas
To read the rest of this story please go to:
High Plains Midwest Ag Journal
