WASHINGTON (RFD-TV) — The USDA’s August Cold Storage report shows shifting stock levels across major dairy, meat, and poultry products.
Butter & Cheese
Natural cheese supplies in refrigerated warehouses ended the month one percent lower than in July, but two percent higher than a year earlier.
Butter stocks continued to tighten, down eight percent month-over-month and six percent year-over-year, reflecting strong domestic demand.
Poultry
Frozen poultry supplies were mixed. Total stocks were slightly lower than both July and last August, with chicken inventories down two percent from July but still four percent above the previous year.
Turkey supplies increased by three percent from July but fell by eight percent from 2024 levels.
Beef & Pork
Red meat inventories were also reduced. Total freezer stocks declined by two percent from July and by seven percent from last year. Beef supplies edged one percent lower from the previous month but remained two percent above last year.
Frozen pork dropped three percent from July and 13 percent from 2024, with pork bellies sharply lower, down 25 percent from July.
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.
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
