The U.S./Mexico border remains closed to cattle on concerns of New World screwworm, but cases are still rising for our southern neighbor.
One analyst points out that those increases will likely keep traffic at a standstill for some time.
According to Brian Hoops, the President of Midwest Market Solutions, “Their screwworm cases since July have increased by 53% which tells us that the border is not going to open anytime soon. They’re going to have to get this facility built in Texas, that’s going to take some time but in the meantime, I don’t think we’re going to see cattle coming across the border at all because of that increase in their cases in Mexico. We certainly don’t want that to happen here in the United States.”
Mexican officials say that there were more than 5,000 cases in the country as of mid-month. More than 600 of those are still active, impacting cattle, horses, sheep and even dogs.
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!
