KANSAS CITY, Mo. (RFD-TV) — With recent volatility in the cattle market, producers across the country are taking a closer look at their risk-management options. Many are turning to Livestock Risk Protection (LRP) as a tool to help shield their operations from sudden price swings. Jake Charleston with Specialty Risk Insurance joined us on Tuesday’s Market Day Report to break down how LRP fits into today’s market conditions and what livestock producers should keep in mind moving forward.
In his interview with RFD-TV News, Charleston explained that the recent drop in cattle prices is a clear example of when LRP can provide major benefits, noting that the program allows producers to lock in a floor price while still leaving room to capitalize on any market gains. He said those who were already enrolled likely saw meaningful protection during the downturn.
For those who have not signed up, Charleston emphasized that it is not too late. LRP can be purchased year-round, and amid continued market uncertainty, he encouraged producers to consider coverage options that align with their marketing plans and risk tolerance. He also urged producers to stay aware of deadlines and review other insurance tools that may support their operations — from pasture and forage coverage to policies designed specifically for livestock operations. He noted that having a full understanding of available programs is key to building a strong risk-management strategy.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
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.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
