Ag Secretary Brooke Rollins is on the road in Mississippi today and just made a big announcement at Mississippi State University’s College of Veterinary Medicine.
Rollins unveiled USDA’s new Rural Veterinary Shortage Action Plan (PDF) along with Senator Cindy Hyde-Smith, Mississippi Farm Bureau’s Mike McCormick, and MSU President Mark Keenum.
It aims to expand grants and financial assistance, streamline loan applications, invest in research, and recruit more students from rural America into veterinary schools, all to support veterinarians and protect livestock health across rural communities.
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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
“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.