As President-elect Donald Trump prepares to once again take office, Canadian ag officials are preparing for the unknown.
Host of RealAg Radio, Shaun Haney spoke with RFD-TV’s own Tammi Arender on possible tariffs, Canadian response, and what Canadian ag is most concerned about.
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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!”