The pork industry has until the end of the year before Prop-12 takes full effect and the impacts still remain unknown.
Michael Formica with the National Pork Producers Federation says that while the end-of-the-year grace period will help the transition, it likely will be until later this fall when the full effects come into focus.
He says that fresh pork supplies will soon diminish but there is still product in the freezers.
As the clock ticks down, he says that producers wanting to sell in California after the end of the year will need to be audited. He also notes that costs will ultimately be passed down to the consumer.
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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.
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.
“It’s been a very interesting year!”
