Insect control is a big focus for livestock producers. Flies have the potential to increase stress levels, reduce performance, and cost the beef industry millions of dollars annually.
UNL Extension Educator Dave Boxler spoke with RFD-TV’s Jennifer Vickery Smith about their research, the impact of flies, and evaluating biopesticides.
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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.
