Our late Founder and President Patrick Gottsch is set to be recognized this weekend! He is being inducted into the Texas Trail of Fame, which honors those who have made significant contributions into the creation and preservation of the American West.
Board President Brad Gandy joined RFD-TV’s own Suzanne Alexander to talk about the organization’s mission and all of Patrick’s contributions to rural and Western America.
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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.
