This year’s High Pathogenic Avian Influenza outbreak has broken the 2015 record, with more than 52.7 million birds now lost.
An outbreak was recently reported in Illinois, with 8,000 game birds infected at a commercial facility.
Illinois State Veterinarian, Dr. Mark Ernst spoke with RFD-TV’s own Suzanne Alexander about what type of loss he has seen in his region, what he is seeing that made us surpass the 2015 record, how producers are coping, and what problems this is creating for the poultry sector.
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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.
