We continue to hear from viewers, farmers, and industry leaders from across the country as we reflect on the legacy of RFD-TV founder, Patrick Gottsch, and the impact he has had on agriculture and rural America.
UNMC Chancellor, Dr. Jeffrey Gold spoke with RFD-TV’s own Suzanne Alexander on their friendship, Rural Health Matters, and Patrick’s impact on rural residents.
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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.
