The Livestock Conservancy aims to promote nearly 200 breeds, preserving ag animals in the U.S. and the non-profit has just named new leadership to advance its mission.
Executive Director, Allison Kincaid spoke with RFD-TV’s own Tammi Arender on what the organization does, the top priorities for the new leadership, and the importance of protecting these breeds.
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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!”