The H-2A guest worker visa program remains under scrutiny, with little change for producers struggling to secure a consistent ag labor workforce. Enrique Gastelum, CEO of the Worker and Farmer Labor Association (WAFLA), identifies three significant challenges related to work visas that need attention, starting with the skyrocketing wage rate.
“We need a change to the methodology to get this cost under control,” Gastelum explained. “You know, when farmers are paying 70% of their costs of operations just to labor, and you have H-2A related to it, that’s kind of, I would say, the number one fix that we need to see.”
He adds that changes in room and board also need to be reviewed, as current conditions leave farmers with a significant input cost before anything is even harvested.
“Second fix we need to see is: something’s got to break the farmers’ way, related to the cost of housing,” Gastelum said. “This is one of the only foreign guestworker programs where the employer is on the hook for paying 100% of the workers’ living situation.”
Lastly, the industry leader said changes surrounding non-seasonal ag workers are also needed – specifically, for struggling sectors like dairy and cattle ranching. A federal court in Louisiana is challenging the adverse effect of the wage rate, which is a move welcomed by growers there.
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.
