One Kentucky farmer knows that input costs are taking a toll on the industry, which is why he is turning spent distiller’s grain into natural gas and then into fertilizer.
RFD-TV’s Tammi Arender had the chance to catch up with John Rivers, a featured speaker at the SASDA Conference, about his unique approach.
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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.
