Market conditions have cow-calf producers incentivized to sell calves rather than keep them for future breeding. With inventory at its lowest level in more than 60 years, speculation looms over the timeline to rebuild the herd.
Abbi Prins with CoBank joined RFD-TV’s own Suzanne Alexander to discuss how we got to this point with falling beef cow numbers, if she sees any signs that conditions are getting more favorable, and when she expects to see inventories begin to rise again.
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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.
