Despite trade concerns, producer sentiment is on the rise as current conditions improve on U.S. farms.
That is according to the latest Ag Economy Barometer, which climbed 11 points from last month.
CME Executive Director of Ag Research, Fred Seamon spoke with RFD-TV’s own Tammi Arender on contributing factors, trade policies, and biggest takeaways from he latest reading.
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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.