NASHVILLE, TENN. (RFD-TV) — The U.S. Cattlemen’s Association says the latest Congressional move to restore mandatory country-of-origin labeling (MCOOL) for beef could strengthen trust at the meat case and value on the ranch. Clear origin labels — when paired with enforcement — give independent producers a way to differentiate U.S.-raised cattle and give consumers straightforward information, a priority as price sensitivity and provenance concerns remain high.
Rep. Harriet Hageman (R-WY) has reintroduced the Country-of-Origin Labeling Enforcement Act (H.R. 5818), and Rep. Ryan Zinke (R-MT) has signed on in support. USCA leaders note the bill aligns with nearly two decades of the group’s advocacy for transparent, accurate labels. The organization frames MCOOL as a producer-and-consumer win — restoring visibility to U.S. beef while reinforcing confidence in retail labeling.
If Congress advances an enforceable framework, packers and retailers would need consistent segregation and verification, while producers could gain clearer market signals for cattle born, raised, and harvested domestically. USCA says it will continue working with lawmakers and industry groups to advance the effort on behalf of independent cattle producers and rural communities.
Farm-Level Takeaway: Enforceable origin labels could create clearer premiums for U.S. cattle and address concerns some producers have had with competition from foreign imported beef.
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.
Memorial Day is a day to remember and honor military personnel who died while serving in the armed forces. We wanted to share some songs that honor this day and pay tribute to those soldiers.
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.
So, what’s the path forward for “The One, Big, Beautiful Bill” tax legislation? That’s the topic of today’s
Firm to Farm blog post by RFD-TV legal and tax expert Roger McEowen with Kansas’ Washburn School of Law.
