The latest Cattle On Feed Report shows that feedlot placement is up 2% from last year. Many expect the rise to continue as cattle imports from Mexico have resumed.
Extension economist with Mississippi State University, Dr. Josh Maples spoke with RFD-TV’s own Suzanne Alexander on some of the highlights, contributing factors, and what to keep an eye on moving forward.
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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.
