Between High-Path Avian Flu, BRD, and a large animal veterinarian shortage, vets have their hands full. It is one of the reasons NCBA had several panel discussions addressing these issues at their recent convention in San Antonio, Texas.
RFD-TV’s Tammi Arender caught up with a veterinarian from Nebraska who was one of the panelists.
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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.
