The National Cattlemen’s Beef Association just announced that they are backing a new bill to help livestock haulers.
The HELP Act, introduced by Colorado Congressman Jeff Hurd, would make permanent the exemptions granted during the pandemic, giving livestock drivers more flexibility around hours of service and electronic loading devices.
NCBA says that kind of flexibility is critical when transporting live animals, especially in rural areas or extreme conditions where unloading mid-trip is not an option.
The group is urging Congress to pass the bill.
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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.
