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).
Great BBQ starts off with quality fresh prime or choice graded meats from a reliable butcher. Choose from free-range, organic, grass fed and well marbled beef, pork, lamb and chicken. For great BBQ we will focus on Beef Brisket, Beef Ribs, Pork Shoulder, Pork Ribs, Whole Hog, Leg of Lamb, Chicken & Turkey. Below are descriptions and links related to the types of meat & cuts available. Plate - Short Ribs, Outside Skirt Steak. Typically inexpensive, tough, fatty meat.
A basic balsamic vinaigrette is a no-think marinade that is always a good choice for steak, especially when you serve the meat in a salad. 2. Lemon-garlic. For an even simpler Mediterranean-style marinade, toss the steak with herbs, garlic and olive oil, then top with lemon slices for subtle flavor. 3. Soy sauce. For a grilled steak you could add to a number of different Asian-style dishes, toss the meat with soy sauce, sesame oil and sugar.