An annual report from Virginia Tech shows a lack of growth in global ag productivity could present hurdles in meeting demand to feed 10 billion people by the year 2050.
Dr. Tom Thompson with the College of Agriculture and Life Sciences spoke with RFD-TV’s own Suzanne Alexander on why we are seeing slow growth, policy recommendations, and how countries are working together to deal with this hurdle.
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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.
