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 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.
“It’s been a very interesting year!”
