NASHVILLE, Tenn. (RFD NEWS) — CattleCon is officially underway in Nashville, bringing together cattle producers and industry leaders from across the country to Music City for an event packed with discussions on key issues facing the cattle industry, including risk management and market opportunities.
Markets Specialist Tony St. James spoke with Kevin Charleston of Specialty Risk Insurance on the show floor to get insight into what producers can expect.
In his interview with RFD NEWS, Charleston shared details about Specialty Risk Insurance’s presence at CattleCon, including where attendees can find their booth and the services and conversations they are offering producers throughout the week.
Charleston says he is excited about the remaining events and discussions at CattleCon, emphasizing the value of connecting directly with producers and fellow industry professionals. With optimism building in the cattle market, he noted that many producers are stopping by to discuss how to manage risk in a strong market, protect operations, and take advantage of current opportunities.
CattleCon continues this week in Nashville, offering education, networking, and insight into the issues shaping the future of the cattle industry.
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.
“It’s been a very interesting year!”
