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Sometime in the coming weeks, you can expect to hear that Japan will raise the age limit on U.S. cattle processed for beef imports from 20 months to 30 months.
The policy change, which officials started planning for in December, represents a major turn for the U.S. beef industry and its long saga to recover from the December 2003 BSE (bovine spongiform encephalopathy) crisis.
The mad cow scare that crippled U.S. beef exports forced producers, government officials and trade experts to work through a four-year slog that crippled the industry. It also taught those same folks a few lessons as well.
Most cattle veterinarians get this phone call from clients often, in some cases daily. The message is: “My cow (calf, weaner, bull) is sick; what’s wrong and what should I treat her with?”
U.S. beef exports are muscling in on some of Australia’s key overseas markets and are predicted to break records when final calculations for 2011 are reported.
Figures collected by the USDA and U.S. Meat Export Federation show U.S. beef exports passed $5.4 billion last year.
And while Canada and Mexico are the biggest customers for U.S. beef, it is also making inroads into Japan and Korea – long-time strongholds for Aussie beef.
Cinch up that seatbelt. This cattle market madness is only going to get more dramatic.
You may think you’ve been on a rollercoaster ride, but Derrell Peel, Oklahoma State University (OSU) ag economist, shared data at a recent field day that could wow the most seasoned thrill seeker.
“We have record level prices pretty much anywhere you look in this industry and they’re going to get higher,” Peel said, addressing nearly 75 stocker operators earlier this month.
American beef and pork took center stage across western Russia this month with high-profile participation in an international culinary competition, the leading hospitality industry trade show (ExpoHoreca) and master classes for Russian chefs.The Baltic Culinary Star Cup drew top young chefs from Finland, Latvia, Lithuania, Poland and Russia to compete against one another and develop creative dishes using U.S. beef top blade and sirloin as well as U.S. pork loin. The Lithuanian team won the Cup this year with a dish featuring top blade.
American beef was well-represented by Marr Russia and GrandFoods, two leading importers of U.S. beef, at ExpoHoreca, the 10th International Specialized Exhibition of Hospitality Industry, which drew food industry professionals from the Baltic region’s hospitality sector and abroad.
On March 22, Idaho Congressman Raul Labrador, along with 10 lawmakers from across the U.S. representing both Democrats and Republicans, introduced the Grazing Improvement Act (H.R. 4234) which aims to create a more stable business environment for ranchers who utilize and steward our nation’s public lands.
The Idaho Cattle Association (ICA), Public Lands Council (PLC) and National Cattlemen’s Beef Association (NCBA) helped craft the bill that would augment the efficiency of the grazing permit and renewal process. Idaho’s Congressman Mike Simpson is also an original co-sponsor of the legislation.
Feeder cattle prices continued higher through late February with the full advance placed on old-crop stockers near the major grazing regions in the Central U.S. and on pee-wee calves (under 450 pounds) in the Southeast. Click here or on the image at right to view it at full size in a new window.
Most calf orders are given out in “dollars per head,” which has turned up the heat on featherweights (under 350 pounds) in an attempt to stay under the strike price.
Southern order buyers in places like Okeechobee, Florida, rallied 200-pound to 300-pound crossbred steers and bulls over $3 per pound during the first week of March as they became aggressive to fill Western orders.
Dave Patterson, University of Missouri Extension (MU Extension) beef specialist, explained to board members of the Missouri Beef Industry Council how beef farmers can improve the quality of their herds through the use of technology.
When we were in elementary or high school, many of us were taught a good way to provide a detailed description of an event was to use the “five W’s:” who, what, where, why and when.
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