As fall migration begins, poultry flocks across the U.S. will face an increased threat of avian influenza.
From commerical opperations to backyard cloks, there are a number of biosecurity practices all producers can take.
Dr. Chrislyn Wood Nicholson with USDA’s APHIS spoke with RFD-TV’s Suzanne Alexander about the status of HPAI currently, the highten threat with migration approaching, and what producers should look out for.
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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.
