U.S. meat production faced challenges in April and May as packing plants implemented worker safety measures for COVID-19, causing concern about available supplies. But production has rebounded in recent weeks.
German Navarrete, a USMEF corporate chef based in Mexico, recently developed a U.S. meat cutting demonstration utilizing virtual reality technology that uses 360-degree video images representing various meat cuts.
Underpinned by record production, U.S. pork exports completed a tremendous first quarter with new March records for volume and value. Beef exports also trended higher year-over-year in March.
USMEF submitted comments identifying barriers that inhibit U.S. red meat exports to Kenya, which are explained in more detail by Cheyenne McEndaffer, USMEF director of export services, in the audio clip below.
While the COVD-19 pandemic hasn't slowed international consumers' enthusiasm for U.S. pork and beef, it has altered their buying behavior and changed the way the U.S. meat industry communicates with consumers.
U.S. companies that export red meat to Canada now face simpler and clearer requirements, thanks to a joint initiative by the USDA Food Safety and Inspection Service and the Canadian Food Inspection Agency.
U.S. pork exports posted the third largest month on record in February while U.S. beef exports also recorded double-digit gains from a year ago, according to data released by USDA and compiled by USMEF.
The COVID-19 outbreak created challenges for the food industry in Asia, with in-restaurant dining suspended in some countries for several weeks. But, demand for pork and beef has proven resilient at the retail level.
The USDA Food Safety and Inspection Service has updated its Export Library for China to reflect expanded access for U.S. beef and pork. These changes were negotiated in the U.S.-China "Phase One" trade agreement.