American dairy farmers and the NFL have teamed up to spotlight youth wellness.
The recent “Taste of the Draft” event was held amid the 90th NFL Draft and drew hundreds of attendees to downtown Green Bay in support of child nutrition.
GENYOUth CEO Ann Marie Krautheim spoke with RFD-TV’s Suzanne Alexander about the event, some of the highlights, and the importance of promoting dairy products.
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One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
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.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
