The farm sector is breathing a sigh of relief as tariffs against Canada and Mexico have been paused for 30 days. However, we are still closely monitoring negotiations and their looming impact on agriculture.
American Farm Bureau Federation (AFBF) President Zippy Duvall spoke with RFD-TV’s own Jennifer Vikery Smith about what he hears from the industry, the importance of Canadian and Mexican trade relations, and possible ripple effects.
“There are definitely some difficult things that could happen to agriculture because a lot of the time, we are the brunt of a trade war with retaliation,” Duvall said.
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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.
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.
