The Liberal leadership race in Canada is winding to a close and the favorite is also gaining ground in national polls as well.
Host of RealAg Radio, Shaun Haney spoke with RFD-TV’s own Tammi Arender on the front runner, election timeline, and what producers have to say.
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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.
