COLLEGE STATION, TEXAS (RFD NEWS) — Continued detections of New World screwworm in Mexico are keeping U.S. livestock producers on alert, as the industry works to stay informed and prepared for any potential threat.
Wayne Cockrell, Cattle Health and Well-Being Committee Chairman with the Texas and Southwestern Cattle Raisers Association (TSCRA) joined us on Wednesday’s Market Day Report to provide an update on the situation and what producers should be watching closely.
In his interview with RFD NEWS, Cockrell discussed where things currently stand with New World screwworm detections in Mexico and the importance of monitoring developments. He emphasized steps producers can take to stay protected and highlighted resources available to help them remain informed.
Cockrell also addressed what a potential outbreak in the United States could mean for the livestock industry, including possible ripple effects across production and markets. He explained the importance of early response, outlining key signs producers should be aware of and the first steps to take if they believe they have come into contact with the pest.
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.
