With the use of artificial intelligence on the rise, many are speculating over the potential impact it can have across the ag industry, and how its adoption could vary in different sectors.
It will be a big focus at the upcoming AgCareers Roundtable Conference.
Bonnie Johnson spoke with RFD-TV’s Jennifer Vickery Smith about industry sentiment around AI, the upcoming roundtable, and the future of the industry.
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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.