VEGA, TEXAS (RFD-TV) — Texas and New Mexico feed yards are facing slim inventories as the U.S.-Mexico border remains closed to cattle. U.S. Secretary of Agriculture Brooke Rollins traveled to Mexico City earlier this week for a meeting with Mexican President Claudia Sheinbaum and ag leaders. While the meeting reportedly went very well, no timeline has been set to resume imports.
Texas Cattle Feeders Association Chairman Robby Kirkland joined us on Thursday’s Market Day Report to discuss how the closure has affected feed yards that rely on Mexican cattle to fill their lots.
In his interview with RFD-TV News, Kirkland shared producer sentiment following the meeting between U.S. and Mexican officials, as many await news on when trade may resume — and how the most recent case of New World Screwworm, detected roughly 170 miles south of the U.S. border, could continue to stall those reopening efforts.
Kirkland also addressed the current state of the cattle industry amid the closure, noting historically tight cattle supplies and domestic calf numbers that continue to fall short of feedlot capacity.
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.
