Meat
With support from the USDA, the National Pork Board and the Beef Checkoff Program, the U.S. Meat Export Federation (USMEF) has embarked on a mission to enhance the merchandising of U.S. red meat in Colombia.
U.S. pork exports posted another strong performance in October. Beef exports remained well below last year’s large totals but improved from September.
In a positive development for the U.S. meat industry, China recently granted approval for 18 U.S. beef establishments and 12 U.S. pork establishments to export to China, the U.S. Meat Export Federation reports.
With the purchase of a small town watering hole and a family’s dream, TJ and Tifini Olson, owners of Round the Bend Steakhouse of rural Ashland, Neb., find immeasurable value in the Good Lord, good people and good beef.
The U.S. Meat Export Federation (USMEF) successfully concluded its Strategic Planning Conference with the election of a new dynamic officer team, including Randy Spronk, Steve Hanson, Jay Theiler and David Bruntz.
The USDA recently announced it will make funds available through the Commodity Credit Corporation, aiming to expand opportunities for U.S. ag products in international markets, USMEF reports.
The World Meat Congress recently convened in Maastricht, Netherlands, for the first time in five years, with a host of thought leaders and organizations focused on the global meat consumer in attendence.
According to results of a recent survey funded by the United Soybean Board, the old saying, “You are what you eat,” is not only about consumers. It’s about what animals eat, too.
Highlighting convenient, high-quality meats that require little preparation, the U.S. Meat Export Federation recently hosted a trade seminar in Shanghai, China, showcasing U.S. meat options to fit these needs.
Could your freezer beef carry the Certified Angus Beef brand logo? Perhaps. With the launch of a new program, Angus cattle producers may market their beef directly to consumers as Certified Angus Beef product.
Consumer trends change, and your livestock operation can benefit from understanding how the meat case choices connect back to your operation.
A new study claims that half of the beef consumed in America is eaten by just 12% of the population on a given day.
USDA is making more funding available for meat and poultry processors to expand operations, transform the food supply chain and create new and better markets for producers.
When buying a 4-H steer or other beef animal from a local producer, how much beef can you expect after processing? Check out these tips to calculate how much meat one beef animal will return.
Results from the 2022 National Beef Quality Audit provide insight into the quality and value of cattle on the rail, determining ways the industry might look to improve in the coming years.
OSU with Osage Nation recently concluded its inaugural Meat Mastery Program, a hands-on experience aimed to provide participants with comprehensive knowledge on multi-species meat harvesting and value-added processing.
Meat processing plants in the U.S. have garnered considerable public attention recently. A new study looks to identify characteristics associated with plant survival and provide crucial information for legislators.
Meat demand peaked last year, but economists say domestic demand is still stronger than pre-pandemic levels, and with more grilling this Memorial Day weekend, it could help boost domestic meat demand.
Following remarkable export totals posted in the first half of 2022, this year has continued to fall short. However, a rebound in travel, tourism and other foodservice has continued to support beef demand abroad.
While a backlog of ships may not be grabbing headlines compared to 2020, the labor uncertainty is impacting U.S. red meat exports, says Dan Halstrom, USMEF president and CEO.
A majority of Americans regularly eat meat and believe that it’s a healthy choice, according to a recent poll that has some critics up in arms.
As beef producers, we know beef is healthy, nutritious, a great source of protein and tastes delicious! But, do you think consumers know all of these things?
The Butcher Shop Program is helping Colombian butcher shops improve sales of U.S. red meat is expanding into the foodservice sector to work directly with Colombian restaurants.
USMEF Spring Conference guest speaker Kenneth Smith Ramos, a former chief NAFTA negotiator for Mexico, says ag trade has thrived under NAFTA and its successor pact, USMCA, bolstering food security across the continent.
Considering adding a beef business to your operation? Hannah Klitz, owner of Oak Barn Beef, talks about the time it takes to sell beef directly to consumers.
The Certified Angus Beef (CAB) brand is expanding to include grass-fed product, to “provide premium beef for every liking,” at select stores and restaurants.
The rise in dollar stores across rural America is no secret, but how are consumers using them to fulfill their food needs?
The Hadricks, both fifth-generation beef producers in South Dakota noticed a need for a small packing plant in their area to help not only themselves but also their rural community. The result? North Prairie Butchery.
Despite facing headwinds in late 2022 through the start of 2023, U.S. beef exports may be looking up, according to data released by USDA and a report compiled by the U.S. Meat Export Federation (USMEF).
When it comes to meat, what is your state most hungry for? Data shows meat eaters across the nation are looking for variety and tend to have a geographic component to recent consumer preferences.