Tennessee agriculture was recently represented in Hong Kong during a USDA Agribusiness Trade Mission.
Deputy Ag Commissioner Andy Holt attended, exploring trade opportunities and connecting with potential partners.
He stopped by the RFD-TV studio to speak with Tammi Arender about his visit, the trade mission’s objective, and expanding his state’s global markets.
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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.
