Farmers from across the country gathered in San Antonio this week for the American Farm Bureau’s Annual Convention, which focused on the latest trends and policies impacting agriculture in the year ahead.
Indiana Farm Bureau President, Randy Kron spoke with RFD-TV’s own Tammi Arender on being on the AFBF Board of Directors, the convention, and what he is hearing from farmers regarding H-2A workers.
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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!”