A more recent danger has been lurking around the industry: New World Screwworm. The ag sector has been working hard to keep America’s livestock protected. USDA has once again suspended animal imports from Mexico, and the producers along the border have their eyes peeled.
President of the Texas Southwestern Cattle Raisers Association Carl Ray Polk Jr. joined RFD-TV’s Tammi Arender to discuss what the STOP Screwworms Act aims to do, if the suspension is creating any hurdles, and what type of threat it poses to the U.S. cattle herd.
Click here for more on New World Screwworm
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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.
“It’s been a very interesting year!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
