More than 70% of farm household income comes from off-farm sources, underscoring the essential role of additional outlets to help cope with market volatility and keep the operation viable.
AFBF Economist Danny Munch spoke with RFD-TV’s Jennifer Vickery Smith about the findings of their report, who is most reliant on off-farm income, and how we can better support U.S. ag.
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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!”