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.
Carne Asada (Grilled Marinated Steak). Next up in my exploration of Mexican meats is a classic that is perfect for the warming weather, carne asada or grilled steak. Carne asada can be as simple as grilling up a steak seasoned with salt and pepper or it can be marinated with a number of different marinades.Marinades for carne asada often contain lime juice which helps to tenderize the steak which is commonly a flank steak or a skirt steak.arne Asada (Grilled Marinated Steak). Next up in my exploration of Mexican meats is a classic that is perfect for the warming weather, carne asada or grilled steak. Carne asada can be as simple as grilling up a steak seasoned with salt and pepper or it can be marinated with a number of different marinades.