A new land trend report out of Texas A&M shows that over the last five years, nearly 1.8 million acres of working land have been developed. Grazing lands account for the majority of that loss.
Since 1997, over 6 million acres of grazing land have been converted to other land uses, but the report was not all bad news: over the last 25 years, wildlife management acres grew from just 94,000 acres to over 7 million. And while the state may have lost more than 17,000 agricultural operations over the last five years, it is still home to 2,500 more than in 1997.
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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!”