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.
What is Cube Steak? Cube steak. The term cube steak is used to refer to a cut of meat that has been run through a mechanical tenderizer called a meat cuber or swissing machine. The resulting steak is called a cube steak (or swiss steak) because of the cube-shaped indentations made by the tenderizer.