Auburn University is solidifying its role as a leader in bee research, the University has announced plans to build a new bee center!
Dr. Geoff Williams, Dr. Anthony Abbate, and Dr. Selina Bruckner with Auburn University’s Bee Lab spoke with RFD-TV’s own Tammi Arender on the plans for the center, the type of research they will have, and advise for beekeepers.
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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.
“It’s been a very interesting year!”