U.S. Secretary of Agriculture Brooke Rollins was in Iowa last week visiting with the state’s ag community. She was joined by industry leaders as they toured farm facilities and met with local producers to hear firsthand about their needs.
State Secretary of Agriculture Mike Naig spoke with RFD-TV’s Suzanne Alexander about what this visit accomplished, some of the stops, and what challenges producers vocied.
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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.