After concerns of a potential second port strike, a tentative six year agreement has been met, giving eastern and Gulf Coast ports a sigh of relief.
American Farm Bureau Economist Danny Munch spoke with RFD-TV’s own Suzanne Alexander on what this agreement includes, the impact from the lack of automation, and what to expect moving forward.
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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!”