NASHVILLE, Tenn. (RFD-TV)— Farm dogs play an invaluable role on operations across the country, assisting with daily chores and providing loyal companionship. Among those who understand this better than most is Chad Collins, a professional Border Collie handler who has devoted his life to training these intelligent and hardworking dogs.
As the founder of The Quack Pack USA, Collins combines his expertise with a passion for the animals he trains, ensuring both the dogs and the livestock thrive.
Collins works with sheep, cattle, and even ducks, helping farmers and ranchers get the most out of their herding dogs. Over the years, he has trained thousands of dogs and collaborated with countless farmers across rural America. His work highlights the critical role well-trained farm dogs play in modern agriculture — from managing herds efficiently to supporting farmers’ daily operations.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
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.
