AgriSafe is working to enhance healthcare resources in rural America by offering free training for rural nurses through their Nurse Scholar Program.
Professional Development Coordinator, Jessi Grote spoke with RFD-TV’s Tammi Arender about providing rural nurses training, what their program entails, and their end goal.
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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.
