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.
Glossary Page 3: F, G, H, Including Grass Fed Beef. The different types of beef cuts. This page addresses terms such as filet mignon, flank steak, flatiron steak, grass-fed beef, hanger steak and others. When looking up cuts of meat, itâs helpful to refer to the beef cut diagram, courtesy of the National Cattlemanâs Beef Association.