HARRISBURG, Pa. (RFD NEWS) — One of the highlights of this year’s Pennsylvania Farm Show was an investment in the next generation of agriculture. Twenty-one scholarships were awarded to 4-H and FFA students pursuing college degrees in agricultural fields, including Elizabeth Dice.
Elizabeth Dice, a first-generation beef cattle producer from Fayette County, joined us on Friday’s Market Day Report to share her background in agriculture and discuss her experiences in 4-H and FFA.
In her interview with RFD NEWS, Dice spoke about her time participating in livestock shows, the significance of receiving a Pennsylvania Farm Show scholarship, and how it will support her continued education in agriculture. She also shared her career plans and how she hopes to contribute to the agricultural industry in the future.
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.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
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.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
“It’s been a very interesting year!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
