The farm sector is reacting to the latest tariff movement, which has all of agriculture speculating over the potential impact for farmers on both sides of the border.
President and CEO of the National Council of Farmer Cooperatives, Chuck Conner spoke with RFD-TV’s own Jennifer Smith on what he is hearing from the ag industry, possible ripple effects, and updates on negotiations.
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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!”