Oklahoma Cattlemen recently celebrated National Beef Month with the 2025 Beef Day at the Capitol, highlighting the legacy and quality of the state’s beef industry.
OCA Executive Vice President, Michael Kelsey spoke with RFD-TV’s Tammi Arender about the event, the importance of it, and a new labeling bill.
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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.
