A new case of New World Screwworm has been detected in Mexico.
The parasitic worm was discovered last week in Mexico’s Tabasco State. However, the U.S. Department of Agriculture (USDA) says it will not restrict cattle imports from the country after recently lifting its November ban and reopening the border.
The re-opening came after USDA and Mexico established new protocols for assessing animal health before import. USDA says the new protocol will keep New World screwworms out of the U.S.
Despite the confidence from the USDA, the newly reported case was a major market mover for cattle, with fears of another border shutdown pushing feeder cattle futures at the Chicago Mercantile Exchange yesterday.
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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.
“It’s been a very interesting year!”
