Reducing burdensome regulations is a big focus for farmers today. That is why many are looking to the REINS Act, which aims to prevent federal overreach by increasing transparency in the regulatory process.
Representative Kat Cammack spoke with RFD-TV’s own Suzanne Alexander on what this legislation entails, how it will impact producers, and feedback from other lawmakers.
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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.
“It’s been a very interesting year!”