USDA’s finalized Federal Milk Marketing Orders have been voted on and approved by dairy producers from across the country. However, some argue they could still use some work.
Mike Brouk, Kansas State University Dairy Specialist, spoke with RFD-TV’s own Suzanne Alexander on the rule’s highlights, how changes to “make allowances” are impacting producers, and when the rule takes effect.
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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.
