Cuts to land-grant university funding are having an impact on ag research. The University of Tennessee is one of many institutions that have had grants canceled.
This results in uncertainty over the future of ag programs.
Head of the UT Institute of Ag, Dr. Keith Carver spoke with RFD-TV’s Tammi Arender on the siutation, ripple effects for students, and where we go from here.
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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!”