The southern border in Mexico and Arizona remains closed while officials work to stop New World Screwworm, but the cattle industry is eager to get it back open.
Texas Ag Commissioner Sid Miller says there is no clear timeframe for cattle trade to resume.
“You know, I get that question a lot, and they don’t have anything definite. I can tell you, when we successfully stop the advance of the screwworm fly, for, say, 60 days, and we see it pushing back down, we probably open it up. Now, then, there is a possibility that we could open it up in November, December, or January, in the dead of winter. That’s actually when we get most of our feeder cattle in from Mexico.”
Ag Secretary Brooke Rollins will be in Austin, Texas this morning at 11:30 Central to make a big announcement regarding New World Screwworm.
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.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
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.
