USDA has suspended livestock imports from Mexico to prevent the spread of New World Screwworm.
Ag Secretary Brooke Rollins said protecting U.S. livestock and food safety is a top priority, calling it a national security issue. USDA is taking this step to stop NWS from moving farther north, as it has been found about 700 miles from the border. The ban will stay in place month-to-month until there is progress on containing the pest.
National Cattlemen’s Beef Association CEO Colin Woodall joined RFD-TV’s Tammi Arender to discuss the importance of this move, the possible ripple effects for the industry, and the main signs and precautions producers need to keep in mind.
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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.
