Farmers from across the country are currently gathered in Baltic, South Dakota for the 2024 Ag PhD Field Day.
RFD-TV’s Mark Oppold is joined with Brian Hefty as they discuss the event’s special Memorial Garden, which honors the late Rural Media Group Founder, Patrick Gottsch.
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“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.
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.
