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 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.
