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.
Designers Also Selected These Stock Photos. 1  Grill party set. 2  Fresh Beef meat cuts set. 3  Fresh red meat packed in a poly bag. 4  Vector black meat and sausage icon set. 5  Fresh Raw Meat in package. 6  Beef Steak Packaged on tray with butter. 7  Fresh Raw Meat in package. 8  Steak doneness chart. 9  Raw fresh Pork meat steak on bone. 10  Degrees of Steak Doneness. Blue, Rare, Medium, Well, Well Done. Steak Icons Set  Blue, Rare, Medium, Well, Well Done. Steak Icons Set Degrees of Steak Doneness Icons Set. Vector Steak degrees of doneness vector Degrees of steak doneness stamps set Logo steak by hand drawing. Logo steak by hand drawing. Logo steak by hand drawing.