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.
Club steak (bone-in). Club steak is a name for a bone-in strip steak. It's a roughly triangular steak with an L-shaped bone. The club steak is similar to a T-bone steak, but it's taken from the front part of the short loin, the part nearest the rib, so it doesn't have any of the tenderloin. Alternately, club steaks can come from short loins where the tenderloin has been removed, in which case it can come from the anterior (front) or posterior (rear) of the short loin.