International Meat

8/11/2019 International Meat

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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 andAustralias 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 spongiformencephalopathy 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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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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International Meat

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