Despite market uncertainty, farmland values continue to show stability across the Midwest, pointing to financial strength in agriculture.
Kirk Manker with Farm Credit Service of America spoke with RFD-TV’s Suzanne Alexander about current land trends, contributing factors, and the market outlook moving forward.
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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.
