The Missouri Farm Bureau is in Washington this week for their annual D.C. fly in, visiting with lawmakers on the Hill.
Bureau President Garrett Hawkins joined RFD-TV’s own Tammi Arender to discuss the key federal issues they hope to talk about with policy makers, who they will meet at the White House, and what is top of mind for Missouri’s ag industry.
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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
“12 million rural residents rely on Medicaid.”
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.
