USDA’s recent decision on Federal Milk Marketing Orders stems from a years-long effort to modernize milk pricing formulas and address emerging issues.
Chief Economist with the American Farm Bureau, Dr. Roger Cryan spoke with RFD-TV’s own Tammi Arender on what the organization’s recent announcement entails, what it means for dairy producers, and next steps.
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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.
“It’s been a very interesting year!”