MEXICO CITY (RFD-TV) — New World Screwworm remains isolated in Mexico, but it is closer to the U.S. southern border than ever before. The first new case was in a calf located less than 200 miles from the U.S. border, marking the parasite’s closest approach to America. The second case was reported the following day in a goat near Mexico City.
Rich Nelson, chief strategist with Allendale, Inc., told RFD-TV News that the markets are closely watching that action this week.
“We’re watching those two updates from last week where USDA did confirm this discussion about two new cases of screwworm in Mexico,” Nelson said. “One of those cases was within 200 miles of the border. So as far as it stands, starting out this week, a little premium is still being added from that screwworm concern -- and the confirmation that we will not be raising that or opening that Mexican border.”
Authorities report more than 13,000 cases of New World Screwworm in Mexico since late 2024.
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.
