Iowa Senator Chuck Grassley is complaining about the EU and their lack of live cattle imports from the United States.
In a call with reporters, he said American beef is the “gold standard” and other countries need to get on board with buying it up.
“In the meantime, we should continue pursuing deals like the recent agreement in principle with the United Kingdom. At least they’re going to let us import some beef into that country. This will provide relief to American producers and consumers while adding pressure to the European Union to come to the negotiating table.”
Grassley is calling on the White House to keep the pressure on EU officials. Additional tariffs are paused there until early July.
Ag Secretary Brooke Rollins is currently in Rome looking to open new markets and improve existing ones across the EU. She says the U.S. relationship with Italian buyers is worth billions of dollars in trade, but warns U.S. agriculture has been left behind by the European Union. She says the USDA will continue its work to level the playing field. This trip comes on the heels of her visit just two weeks ago to the United Kingdom.
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.
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
