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.
Mexican Mixed Grill Menu For a Mexican feast that will please everyone's taste buds, try this mixed grill of chicken thighs, pork shoulder, skirt steak, and chorizo. Each type of meat has a unique marinade ranging from orange-anchiote to red chili sauce. Pair the meat with a chopped vegetable mixture, pot beans, tortillas, and a milk-drenched cake.