The recently passed Continuing Resolution funding for disaster relief and economic assistance for farmers. Raising questions about future farm policy, particularly regarding public support for financial assistance to producers.
Brenna Ellison with Purdue University spoke with RFD-TV’s own Suzanne Alexander on her recent study, the impact of tariffs, and what producers need to keep in mind.
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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!”