Sugar producers are in Washington this week advocating for policy priorities. As economic pressures weigh on the industry, a new Farm Bill is top of mind.
Patrick Frischhertz and Wade Hanson with the American Sugar Alliance spoke with RFD-TV’s own Tammi Arender on their main priorities, the effect of government efficiency on the industry, and the big challenges facing the sector.
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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.
