Lawmakers have reintroduced the A-PLUS Act in Washington DC. It would allow auction market owners to maintain interest in small packing entities, which in turn would alleviate bottlenecks in the beef supply chain.
Chelsea Good with the Livestock Marketing Association spoke with RFD-TV’s own Suzanne Alexander on the legislation’s background, its positive impact, and the next steps.
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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!”