While the ports of Los Angeles and Long Beach have resumed shipping commodities, the temporary closure has created some uncertainty for the U.S. food supply chain.
Executive Director of the Soy Transportation Coalition, Mike Steenhoek spoke with RFD-TV’s own Tammi Arender on the latest hurdles, how it has impacted freight containers, and what ripple effects may arise.
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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.
