The New World Screwworm has also been a threat to the ag industry, and it has already caused a shutdown of cattle into the United States from Mexico. That route could soon reopen, and it is something that R-Calf finds concerning.
“We’re watching this very closely. The USDA is going to be required to report in the federal register, a decision if it does in fact, intend to reopen the border. While the screwworm problem remains a significant threat to our industry, are we going to strengthen our import controls to ensure that we do not introduce pernicious diseases that could adversely affect our entire domestic cattle industry? This is one that is glaring up in the face right now,” said Bill Bullard.
Last month, USDA rolled out an unorthodox plan to help protect the livestock industry from the New World Screwworm. They released male flies that are sterile, aiming to decrease the population.
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.
