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.
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!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
