Pork
A new study is helping researchers determine where and how to battle ticks that can change a person’s life for the worse with one bite.
USMEF submitted comments to address higher shipping fees and possible port reductions that would affect the red meat industry.
Consumers are staying true to their core values and buying products they feel good about. However, animal ag needs to stay alert as there has been an uptick in direct actions from animal rights groups.
Home Plate BBQ is switching to Australian beef. Restaurant operator says it’s ‘just as good.’
Researcher uses pig and bovine reproduction to understand male fertility challenges.
Africa trade seminar matches U.S. exporters with buyers from 12 countries.
With four companies controlling 85% of the beef market and 67% of pork, four U.S. senators are seeking to beef up enforcement of anticompetitive practices in the meatpacking industry.
The senior senator from Iowa is renewing a long-standing legislative effort to wrestle back authority on trade deals and tariffs from the executive branch.
Beef exports higher to Korea and Canada while uncertainty looms for China
Sen. Roger Marshall and Rep. Ronny Jackson introduced the Dietary Guidelines Reform Act of 2025 to modernize the development of federal dietary guidelines with up-to-date, evidence-based nutritional information.
There’s no question the U.S. public likes meat. That’s critical to purchasing decisions, says K-State’s Glynn Tonsor. But the reality is consumers must have the financial ability to pay for it.
The plants will produce beef, pork and poultry, and will mainly use raw materials imported from Brazil.
The U.S. Meat Export Federation (USMEF) submitted comments supporting the overall intent of strengthening the U.S. shipbuilding industry, but shared concerns of the affects on exporters.
The Protein PACT unites stakeholders across the animal protein industry to accelerate progress toward global sustainable development goals, focusing on people, animals, communities and the environment.
Producers learned more about competition for red meat in Mexico, and the potential for growth in volume and high-quality products.
Ethan Guyer Jr., was charged with second-degree theft, first-degree fraudulent practice and a meat and poultry license violation.
The retail meat industry sold 500 million more packages in 2024 than they did in 2023. Of that 500 million-package growth, 62% was driven by millennials.
The Power of Meat report released on March 24 reveals some major wins for the livestock and poultry industry.
The registration status for pork, beef and poultry plants across the U.S., including some owned by major producers, was changed from “effective” to “expired.”
Report details the areas seeing growth in exports and how they are tied to free trade agreements.
U.S. Meat Export Federation released a study this week showing pork exports accounted for more than 100 million bushels of soybean demand last year. For corn, 525 million bushels were consumed by the beef and pork exported in 2024.
Beef packers saw losses of $195.60 per head and pork packers saw losses of $1.41 per head.
Profit margins of importers have become tightened, but consumers do not show signs of backing off U.S. red meat purchases.
“It’s unlikely that changes in tariffs will impact prices headed into the Super Bowl, however, we’ll see how it plays out in the coming weeks,” Dr. Michael Swanson says.
In a letter to President Trump, the Meat Institute provided strategies to reduce burdensome regulations and address meat prices for consumers.
One recipient is a dual-degree veterinary student at the University of Minnesota, pursuing both a doctorate in veterinary medicine and a doctorate in population medicine.
From college students to consumers, teaching takes center stage for University of Arkansas professor and Mom at the Meat Counter creator.
USDA finalizes third new regulation under the Biden-Harris administration to create fairness and transparency for contract farmers.
K-State assistant professor discusses protein labeling.
With growing tourism in Roatán and Honduras, USMEF conducted seminars to help chefs pair local ingredients with U.S. red meat.