The size of the U.S. herd was a subject during a rare weekend Congressional hearing. The House Ways and Means Committee was in California, where a former NCBA president set the record straight on consumer prices.
“I’d like just to say real quickly for high retail beef prices, it has nothing to do with tariffs, it’s simply a supply and demand issue. We have the lowest beef herd since 1961 here in the U.S. Consumer demand even at the high retail prices, U.S. consumer demand hasn’t dropped one iota to my happy surprise, and it’s because of the quality of beef here in the U.S., so it’s not related to tariffs or anything else, it’s simple supply and demand and and we just need to grow our beef for a little bit more,” said Kevin Kester, NCBA Past President & California rancher.
The newly reinstated July inventory report offered little hope that it will happen anytime soon. It shows a downward trend all across the board. All cattle and calves are down one percent. Steers are also down, dropping one percent on the year.
The number of cattle was also in the red. Inventory is down two percent on the year. Steers and steer calf numbers gained a percent during the same time. The number of heifers and heifer calves fell five percent from last year with placements down eight percent.
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.
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!”
