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.
Wine info. Types of Steak. 1  Tenderloin: The tenderloin is a cut of meat that is the most tender (and therefore usually the most expensive). 2  On a cow or pig the tenderloin is found in the middle of the back between the sirloin and the rib. Porterhouse: The Porterhouse steak is a large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin. 2  Porterhouse steak is one of the most popular types of steaks.