The FDA is one step closer to approving a treatment for the parasite, New World Screwworm, in cattle.
FDA Commissioner Dr. Marty Makary says the Administration has conditionally approved a drug to treat it. It is called “Dectomax,” and it already has full approval to treat other parasites in cattle and swine. The drug also comes with a warning to prevent drug residues in meat.
In a post on social media, Agriculture Secretary Brooke Rollins called it a victory for our farmers and ranchers and said more good news is coming.
The approval comes just weeks after New World Screwworm was found 70 miles south of the U.S. border, which is the closest detection since the outbreak began. The southern border does remain closed to cattle movement, with no clear timeline for that reopening.
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.
