More young people are showing an interest in farming. The latest Census of Agriculture showed a seven percent gain in farmers under the age of 44, compared to the prior Census back in 2017, and producers under the age of 25 saw the largest gain.
While there is a greater interest, ag educators say it comes with more challenges. Texas A&M AgriLife Extension shows us how they are empowering ag teachers in the Lone Star State, while making a difference in rural communities.
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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.
