ORLANDO, Fla. (RFD-TV) — The Women in Agribusiness Summit brought more than 700 leaders together in Florida to share ideas and connect.
While there, FarmHER + RanchHER host Kirbe Schnoor spoke with Iowa FarmHER Erin Cumings from Nationwide about their new safety initiative, Every STEP Counts, and how it helps farm and agribusiness owners prioritize safety.
Erin not only runs a diversified farm in Central Iowa with her husband, producing corn, soybeans, hay, and beef, but she also spearheads the Nationwide Sponsor Relations team, building relationships and partnerships with ag organizations across the country.
For more information about “Every STEP Counts,” and more farm safety resources and tips, please visit:
Nationwide Agribusiness’s Ag Insights Center
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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.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
“It’s been a very interesting year!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
