LITTLE RIVER, S.C. (RFD NEWS) — Milk prices are declining as dairy supplies continue to build both in the United States and globally. As producers respond to those market conditions, many are increasingly relying on beef-on-dairy breeding strategies to help manage margins, even as replacement numbers tighten.
American Farm Bureau Federation (AFBF) economist Danny Munch joined us on Thursday’s Market Day Report to provide an update on the overall status of the U.S. dairy herd and explain the factors driving current herd management trends.
In his interview with RFD NEWS, Munch discussed how producers are adapting to changing supply dynamics and economic pressures within the dairy sector. He also shared how herd management decisions are influencing U.S. milk prices and shaping dairy trade conditions moving forward.
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.
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.
