As more farms turn to artificial intelligence, one urban farmer is using it to get a better idea of yields.
“We started to notice that the data for deficiencies started to pop up before, let’s say a horticulturist was on site, able to, like, look at one of the leaves and say, hey, something’s going on. So we felt like this was being really proactive and getting consistent to where we understood every time they harvest the level of lettuce, how many pounds that was going to be,” said Clayton Mooney.
However, Mooney says they eventually retired that system because they could not pinpoint key data sets. He says they now use artificial intelligence more on the consumer side for flavor profiles and menu styling.
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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
“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.
