Net farm income in Arkansas is expected to rise 22% this year, reversing a two-year decline in the state. However, it is largely being driven by economic and weather-related disaster assistance.
University of Arkansas Extension Economist, Dr. Hunter Biram, spoke with RFD-TV’s Tammi Arender on previous trends, main contributing factors, and what producers need to keep in mind.
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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.
