Pork producers are making their voice heard in Washington, underscoring the need to address everything from trade policy to Prop-12.
NPPC President Lori Stevermer recently testified on behalf of the industry.
She spoke with RFD-TV’s own Jennifer Vickery Smith on Prop-12 updates, tariff developments, and meeting with Ag Secretary Brooke Rollins.
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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.
