America’s largest farmer-led, farmer-focused ag experience is underway in Houston, Texas.
Mark Oppold is checking out all the excitement at Commodity Classic.
Harold Wolle, National Corn Growers Association President
Morgen Dietrich, CASE IH Tractor Segment Lead
Josh Gackle, American Soybean Association President
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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.
Austen McCue, AFA Ambassador
Macie McPeak, AFA Student Ambassador
Emily Priebe, John Deere Manager of Production System Marketing
