WASHINGTON (RFD-TV) — U.S. export sales were mixed for the week ending September 11, according to the USDA.
Corn bookings reached 1.23 million metric tons (48.5 million bushels), led by Mexico, South Korea, Japan, and Spain. Shipments were even stronger at 1.56 mmt (61.2 million bushels), with Mexico and Japan topping destinations.
Soybean sales totaled 923,000 mt (33.9 million bushels), mainly to Egypt, Mexico, and Spain, while exports hit 837,000 mt (30.8 million bushels).
Wheat sales reached 377,500 mt (13.9 million bushels), up from last week but still trailing the four-week average, while shipments nearly doubled at 774,800 mt (28.5 million bushels), led by Mexico and Indonesia.
Cotton sales were reported at 186,100 running bales, the highest in several weeks, with Vietnam and India the top buyers.
Beef sales rose to 15,800 mt, up 31 percent, while exports jumped to 13,200 mt, mainly to Japan and South Korea.
Pork sales reached 22,000 mt, with Mexico and Japan leading buyers, while exports climbed to 29,400 mt.
Tony’s Farm-Level Takeaway: Corn and beef exports showed strong momentum, cotton sales surged, and soybean sales held steady, though China remains absent from the U.S. market.
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.
