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.
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.