Despite a drop in farmer sentiment, many producers say that the country is headed in the right direction.
That is according to the latest Ag Economy Barometer, which declined for the second month in a row, but remains more positive than last year.
CME Executive Director of Ag Research, Fred Seamon spoke with RFD-TV’s Suzanne Alexander about the latest survey, producer optimism, and trade disputes.
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“12 million rural residents rely on Medicaid.”
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.