NASHVILLE, Tenn. (RFD NEWS) — Animal-related vehicle crashes remain a growing safety concern in rural America, with new analysis showing elevated fatality risks in states with large wildlife populations and extensive rural road networks. Data reviewed by Wilk Law, using federal crash records, highlights the ongoing danger for drivers and agricultural communities.
States across the Great Plains, Midwest, and Northern Rockies rank highest for fatal crashes involving animals. Montana is at the top, followed by Wisconsin, Kansas, Alaska, and North Dakota. West Virginia, Iowa, South Dakota, Oklahoma, and Pennsylvania round out the top 10. These states share common traits — expansive rural highways, abundant wildlife, and frequent travel during low-visibility periods such as dawn and dusk.
At the other end of the spectrum, more urbanized states report far fewer fatal incidents. Massachusetts, California, New Hampshire, Rhode Island, and Connecticut rank among the safest, with significantly lower rates of fatal animal-related crashes.
The contrast highlights how geography shapes risk. Rural transportation corridors tied to agriculture and natural landscapes increase exposure, especially during peak fieldwork seasons when traffic rises.
Farm-Level Takeaway: Rural driving conditions increase the risk of serious collisions with animals.
Tony St. James, RFD NEWS Markets Specialist
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.
