South Dakota’s Attorney General is among those pushing for stronger rules on the “Product of the USA” label for beef.
Marty Jackley says that it is similar to the “Country of Origin Labeling” push from years past.
“It’s the same concept. So, what we’ve experienced across the United States and here in South Dakota is there’s a mislabeling of beef by certain manufacturers. What we have going is that beef is coming in from Mexico and other places, and they’re putting ‘Product of the USA’ labeling on it. So, a couple of ranchers here in South Dakota filed a lawsuit. We filed a brief to assist. We initially won, and it was appealed by the manufacturers, and so I led a group of about a dozen us Attorneys General, Republican and Democrat— they’re standing up for ranchers and saying we have high-quality beef in the United States, and here in South Dakota, we take pride in our herds. We keep our herds safe and healthy, vaccinations and other sometimes costly means to keep that herd healthy, and we just feel it’s a mislabeling, and it’s a falsehood to call beef from another country ‘Product of the USA.’”
The case could advance as far as the Supreme Court.
Jackley says that when the manufacturers appealed to the 8th Circuit, he knew he needed support from other Attorneys General.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
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.
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.
