Activists can be relentless in their attacks against animal agriculture, but last year’s ballot measures were shot down.
National Pork Producers CEO Bryan Humphreys reflects on the wins for agriculture.
“There was a ballot measure in Sonoma County, California, and one in Denver, Colorado — the one in Sonoma County was going to ban confined animal feeding operations, and 85% of the folks there voted against that and with American farmers,” Humphreys explains. “In the state of Colorado, in Denver, there was an effort to ban harvest facilities, and 65% of Denver voters voted with American agriculture to stop that ban. A couple of bright spots over the election, where the voters stuck with American agriculture.”
Humphreys was especially encouraged by these efforts to stop the bans, calling the grassroots agriculture efforts heartwarming.
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.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
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.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
“It’s been a very interesting year!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
