The National Milk Producers Federation, the U.S. Dairy Export Council and several other industry stakeholders took home a victory when a U.S. Court of Appeals upheld a prior decision to label Gruyere as a generic term for the variety of cheese.
The court reasoned that the “common usage of Gruyere establishes that when purchasers walk into retail stores and ask for [gruyere], they regularly mean a type of cheese, and not a cheese that was produced in the Gruyère region of Switzerland and France.”
“This is an outstanding result for manufacturers and farmers here in the United States,” stated Krysta Harden, president and CEO of USDEC. “We’re grateful that the Appeals Court agreed that nobody owns the exclusive right to use generic terms.”
National Milk Producers Federation President and CEO Jim Mulhern also weighed in saying, “This is an outstanding result for manufacturers and farmers here in the United States. NMPF rejects blatant European attempts to unjustly limit competition from American companies and will continue to fight alongside our allies to oppose efforts to monopolize common name foods.”
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
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.
