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 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.
“It’s been a very interesting year!”
“This is an important single piece of legislation that really highlights exactly what’s needed from Congress to combat this threat.”
