Agriculture educators and programs like the FFA and 4-H shape our next generation of leaders.
During her exclusive interview with RFD-TV at Commodity Classic, Ag Secretary Brooke Rollins told RFD-TV’s Kirbe Schnoor that our ag programs are imperative.
Watch the full exclusive interview here
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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.
