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Meat export is very significant to the value of our industry. Meat is the center of
plate in the US and in most developed countries.
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There has been a significant increase in meat consumption worldwide over the past
15 years. Pork has been the leading protein with this increase with poultry being
second
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China is certainly the worlds largest pork consumer. When you take China out of the
mix, it becomes apparent that meat consumption increase is primarily of poultry
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The countries which are consuming more chicken are consuming less beef
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The US is a major importer of beef, primarily of trimmings to make ground beef,
sausage and other processed products. We can see some up tick of China as well,
but keep in mind they were hardling importing any beef
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Brazils and Australias beef market is very dependent upon export markets. Most of
their export is that of grass-fed trimmings to make ground beef, sausage and other
processed products. You will notice a dramatic decrease in US exports 10 years ago,
largely driven by the incidence of a cow testing for bovine spongiform
encephalopathy within the US
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This might looks like a scatter plot, but if you take Brazil and Argentina out, both of
which are the worlds heaviest beef eaters, you can see as disposable income goes
up, so does protein consumption, especially beef consumption
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Beef from the chuck and plate largely is exported to northern Asia, but much of the
round is exported to Canada, Mexico, and Russia
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Quite simply, there are lots of organ meats or variety meats, which are not
extensively consumed in the US. Tongues, liver, heart, kidney, stomach and intestine
are shipped all around the world

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The US hog market is even more dependent upon export. The loin, belly, and Boston
butts are exported to northern Asia, where as the leaner, lower valued hams and
picnics are shipped to Mexico, Russia, Canada, and S. America
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For pork variety meats, liver, heart, and kidneys go to Mexico and Russia, and
essentially all other edible offal is primarily exported to Asia
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Lots of pork export to mexico
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Japanese beef export is coming back
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What is unique about the US beef industry compared to everyone else- we have a
corn-based/fed beef and lamb business and will deposit more taste fat
Animals are thus slaughtered at a younger age than other systems
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Grain finishing for the last 100 or more days results in a milder, more consistent flavor
with more of a buttery- fat flavor. Products will have less off-flavor
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Grain finishing for the last 100 or more days results in a milder, more consistent flavor
with more of a buttery- fat flavor. Products will have less off-flavor

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A corn-based beef industry results feeds an animal at a high plane of nutrition so that
genetic potential for marbling is reached at a young age, resulting in tender meat,
with a consistent flavor. However, the cost of grain-finishing has increased
exceptionally over the past five years.
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Feeding castrates as compare to intact bulls as is done throughout Europe, provides a
more consistent product
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The USDA beef quality grading system does a nice job of sorting carcasses into groups
based on expected eating quality. It uses sex class, maturity, and marbling to sort
products into similar groups based on their expected palatability
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This shows the chances someone would have an undesirable eating experience for
different grades of beef, USDA Prime, 5.6; USDA Choice, 10.8; USDA Select, 26.4; and
USDA Standard, 59.1. The higher grades are certainly more consistent
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The US is far ahead of most of the would relative to using instrument technology to
improve the consistency of assessing the grade factors
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The US is far ahead of most of the would relative to using instrument technology to
improve the consistency of assessing the grade factors

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Any country involved in international trade to other developed countries will have a
sophisticated system to ensure sanitation and hygiene.
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In this country and in most other developed countries, food safety accountability for
domestic and international customers is required by law and is based on science.
This gives the US competitive advantage compared to other countries whose system
of food safety accountability might not be as robust.
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