WASHINGTON (RFD-TV) — U.S. export sales for the week ending September 18 from the U.S. Department of Agriculture (USDA) Foreign Inspection Service showed corn leading the pace while soybeans and wheat also moved briskly.
Grain Exports
Net corn sales reached 1.92 million metric tons (75.7 million bushels), with top buyers Mexico, unknown destinations, and Colombia. Shipments totaled 51.8 million bushels, led by Mexico and Japan. Sales were well above last year’s levels, signaling robust early demand.
Soybean net sales totaled 724,500 metric tons (26.6 million bushels), with Egypt, Taiwan, and Mexico topping the list. Shipments were lighter at 18.8 million bushels, led by Egypt and Indonesia.
Wheat sales reached 539,800 metric tons (19.8 million bushels), up sharply from last week, with the Philippines and Italy as top markets. Shipments were 32.9 million bushels, led by the Philippines and Indonesia.
Cotton sales slowed to 86,100 bales, down sharply from the previous week, although shipments improved to 137,200 bales, led by Vietnam and India.
Meat Exports
Pork net sales reached 29,400 metric tons, with Mexico and South Korea being the largest buyers.
Beef sales were modest at 8,400 metric tons, down nearly half from last week.
Tony’s Farm-Level Takeaway: Strong corn exports are anchoring U.S. trade, while soybean sales remain steady but shipments lag, wheat demand is improving, and cotton sales softened despite stronger shipments.
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.
