A new report is shedding light on the rural veterinary shortage. It focused specifically on Oklahoma, finding 64 out of 77 counties across the state have experienced shortages over the past few years.
Dr. Rosslyn Biggs with the OSU Center for Rural Veterinary Medicine spoke with RFD-TV’s Jennifer Vickery Smith about how big of an issue this is, contributing factors, and what can be done to mitigate it.
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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.