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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.
Washington Policy
“This is one way that cattle producers can make sure they have a serious voice in promoting and defending their own product in the marketplace...”
World News
Cuba remains a small but dependable, cash-only outlet for U.S. grain and food products.
Strong global demand and falling stocks suggest continued price volatility for U.S. coffee buyers despite record world production.
U.S. dairy producers remain the primary growth engine globally, while tightening supplies in Europe and New Zealand could support export demand for American dairy products.
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