The National Cattlemen’s Beef Association is backing a new bill to assist livestock haulers. The Help Act would make permanent the exemptions granted during the pandemic, giving drivers more flexibility around hours of service and electronic logging devices.
NCBA’s Government Affairs Associate Director Kelsea Kemp joined RFD-TV’s Tammi Arender to discuss how big of an issue it is for the industry, what the legislation aims to do, and the proposed rule to mandate speed limiters in trucks.
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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.
“It’s been a very interesting year!”
