Students in Des Moines, Iowa, fight to keep the agriscience program in public schools. This comes as the district is pausing the program for a year, putting the local FFA chapter in jeopardy.
FFA Alum Trinity Barth and current student Liliann Tjaden spoke with RFD-TV’s Suzanne Alexander on the importance of these programs, the district’s reason behind the pause, and the impact it will have on current and future students.
Listen to National FFA CEO Scott Stump’s response HERE
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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.
“12 million rural residents rely on Medicaid.”
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.