Despite recent issues, cattle producers are holding steady right now.
One rancher says there is still money to be made, but notes it has been difficult.
“We continue to face extreme costs as it relates to fertilizer, of course, our insurance, and just anything you touch that’s in our space. Fortunately, good Lord willing, and that the creek doesn’t rise, we’ve got unbelievable markets right now,” said Carl Ray Polk.
Polk says his costs have risen consistently over the last few years. Market access has been a concern for some beef producers, with China now largely removed from the U.S. market.
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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.
“It’s been a very interesting year!”
“This is an important single piece of legislation that really highlights exactly what’s needed from Congress to combat this threat.”
