Crop growers are not the only ones needing a risk management system this year. Farm analysts say now is the best time for cattle ranchers to check out their options.
“Some people are checking cattle at night. We’re calving heifers. We’re calving cows. Those calves are hitting the ground, and just think about if you could insure those cattle for today for, let’s just say, $1,600, and you’re spending about $50 to $60. Maybe you don’t want to spend that much. Maybe you want to insure that calf for $1,000 and spend $10 or $15. Those are some of the options that we could look at on those cattle that are hitting the ground right now,” said Clay Burtrum.
Butrum says at the end of the day, you want to make sure you keep yourself profitable while protecting the business for the next generation.
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.
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.
