Spring is officially underway. As farmers fear up for the planting season, many are keeping a close eye on everything from weather trends to potential input hurdles.
Lewis Williamson with HTS Commodities spoke with RFD-TV’s Tammi Arender on what to watch for this season, Mississippi River hurdles, and tariff’s impact on ag inputs.
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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.
