Good News for Dairy! The industry can expect to see some growth this year

Despite shakeups in the U.S. and overseas, new research shows the dairy industry is set up for modest growth this year.

Numbers from Rabobank show that global dairy growth will be pushed by more supplies and rising export demand. It comes after last year’s weaker milk production in key export regions. They say dairy farmers in most regions will see increased revenue this year, with farmers in New Zealand poised to see the strongest sentiment.

In the U.S., industry leaders remind dairy farmers that sign-ups are due soon for the Dairy Marketing Coverage program.

“Farmers can now obtain payments on more recent production history if they’ve expanded their production between 2014 and 2019, so that’s also available, and DMC also complements other risk management tools, such as Dairy Revenue Protection and Livestock Gross Margin Program for Dairy, which farmers can stack alongside the DMC program for additional protection on milk production that might not be covered by DMC,” said Theresa Sweeney.

Enrollment for this year began back in January and runs through the end of this month.

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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.
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.
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