USDA is working to keep America’s livestock protected from new world screwworm.
The current suspension of live animal imports from Mexico is set to stay in place month-to-month until there is progress in containing the pest.
American Farm Bureau economist Bernt Nelson spoke with RFD-TV’s Suzanne Alexander about what new world screwworm is, protocols, and the impact it has had on the United States.
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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.
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.
“It’s been a very interesting year!”
