American ranchers are celebrating a major win as the Australian market opens to U.S. beef.
The deal was announced last night and will open the market for the first time in two decades, easing long-standing restrictions that have kept U.S. beef out of Australia.
Over the last 20 years, NCBA says Australia has sent around $29 billion worth of its beef to the U.S., while U.S. producers lacked access. Australia says its decision to reverse course comes after a thorough review of health and safety standards. Australia will now accept beef imports from animals born in the U.S., Canada, and Mexico as long as they were legally imported.
NCBA and Ag Secretary Brooke Rollins credited President Trump for securing the deal.
Rollins says in part, ‘Gone are the days of putting American farmers on the sidelines. This is yet another example of the kind of market access the President negotiates to bring America into a new golden age of prosperity, with American agriculture leading the way.”
She told Fox Business this morning that the deal is something ranchers were told for 20 years would never happen.
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.
