The U.S. cattle herd has shrunk to its smallest inventory in more than 70 years and rebuilding is going to be no small feat.
With that in mind, one expert has a few ideas on how the industry may be best suited to grow again.
Rabo Research Animal Ag Sustainability Analyst, Charlotte Talbott spoke with RFD-TV’s own Suzanne Alexander on where the industry currently stands, what it takes to rebuild, and a possible timeline.
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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.
