With spring planting just around the corner, farmers are keeping a close eye on tariff developments and their potential impact on input costs and the supply chain.
Lewis Williamson with HTS Commodities spoke with RFD-TV’s own Suzanne Alexander on potash tariffs and what producers need to keep in mind as #Plant25 approaches.
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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.
