FORT WORTH, Texas (RFD-TV)— Cattle producers along the border are tightening safety protocols following the latest detection of New World Screwworm in Mexico, just 70 miles from the Texas border. The discovery raises fresh concerns about the threat to U.S. herds and the ongoing challenge of controlling the parasite.
Wayne Cockrell with the Texas and Southwestern Cattle Raisers Association joined us on Wednesday’s Market Day Report to share what it’s been like working through an outbreak so close to home and what it could take to protect and rebuild the U.S. herd.
In his interview with RFD-TV News, Cockrell explained the renewed risk this latest case poses for Texas producers, the current use of sterile fly releases in Mexico, and the expected role of a sterile fly facility in Texas. He also noted that industry leaders are calling for stronger protocols in light of the recent detection.
Cockrell discussed the continued delay in cattle movement across the border and its impact on producers, as well as his association’s support for the U.S. Department of Agriculture (USDA) effort to hold Mexico accountable for its failures in screwworm management. He also shares key steps and resources producers can consult to safeguard their herds.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
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.
