Agriculture Secretary Brooke Rollins has closed all ports of entry at the southern border, just days after a phased reopening. It comes as USDA learned of a fresh detection of New World Screwworm in Mexico.
Mexico’s animal safety team confirmed the pest was discovered in a small municipality in Veracruz, which is about 160 miles north of a sterile fly facility and about 400 miles south of the U.S. border.
As a result, Secretary Rollins says all future planned reopenings at the U.S. border are on pause. On Monday, a port of entry reopened in Arizona. In a statement, Rollins said she is closing livestock trade at all southern ports of entry, effective immediately. She wants to see more progress on Mexico’s part in battling New World Screwworm.
The National Cattlemen’s Beef Association is happy with the decision but wants further action at home. CEO Colin Woodall says the Screwworm’s travel north jeopardizes the safety of American agriculture. He is calling for an expedited opening of a sterile fly facility here in the U.S., saying we cannot wait any longer, and he is urging USDA to begin plans as soon as possible. In June, Secretary Rollins announced groundbreaking of that facility at Moore Air Base in south Texas.
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.
