A new report from USDA shows how integrating cover crops into livestock operations can offer environmental benefits that also have the potential to boost profits.
Jay Parsons with the University of Nebraska spoke with RFD-TV’s own Tammi Arender on the research, adopted management techniques, and how the Nebraska Center for Agricultural Profitability played a role.
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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
“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.