Historically, livestock production relied on a large diversity of crops to sustain animals year-round, including vegetable root crops. such as fodder beets, turnips, rutabagas, carrots, and sugar beets (Delwiche, 1924).
The art and science of Texas Barbecue. Meat Selection. For the most part, cuts of meat to barbecue vary widely from region to region. Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are regional favorites. Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items.
11 Sauces to Serve with Grilled Steak Grilled steak has so much personality, it doesnât need much dressing up. But if you want to wow your guests (or just your own taste buds), try serving it with one of these flavorful sauces. 1. Italian salsa verde. Whether you use three types of herbs like Mario Batali or keep it simple and just use parsley, this punchy caper-based sauce is a no-brainer for grilled steak and meat of any kind. 2. Chimichurri. Salsa verdeâs South American cousin, this tangy herb sauce is what you find on the table all over Argentina. 3. Gremolata.