USDA has reported the detection of avian influenza virus particles in meat from a dairy cow slated for slaughter.
It marks the first finding since the virus transitioned from birds to cattle.
Despite the discovery, USDA assures the public that the meat supply remains safe due to rigorous inspections before and after slaughter. USDA says there were no detections in samples from the remaining 95 cattle.
Additionally, five more herds across South Dakota and Colorado were confirmed to be infected, bringing the U.S. total to 63 herds across nine states.
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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.
“12 million rural residents rely on Medicaid.”
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.