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Posts tagged: beef

Expanding Trade Opportunities by Translating Documents into Spanish

Meat at a grocery store in Fairfax, Virginia. USDA Photo by Lance Cheung.

Meat at a grocery store in Fairfax, Virginia. USDA Photo by Lance Cheung.

When trading commodities on the market, it is critical that buyers and sellers across the supply chain speak the same trade language.  For meat products, large volume buyers – ranging from the federal government to schools, restaurants and hotels – reference the U.S. Institutional Meat Purchase Specifications (IMPS) when making their purchases.

For the first time, the IMPS and poultry and turkey trade descriptions, which are maintained by USDA’s Agricultural Marketing Service (AMS), have been translated into Spanish.  These documents are part of a continued effort to expand the use of meat specifications used in the United States, Canada and Mexico for trade.  You can also find French translations of these documents through the Canadian Food Inspection Agency. Read more »

Waving Wheat Still Smells Sweet in Oklahoma

Oklahoma Agriculture is diverse – both in the crops raised and in the farmers that work the land. Check back next week for another state spotlight from the 2012 Census of Agriculture!

Oklahoma Agriculture is diverse – both in the crops raised and in the farmers that work the land. Check back next week for another state spotlight from the 2012 Census of Agriculture!

The Census of Agriculture is the most complete account of U.S. farms and ranches and the people who operate them. Every Thursday USDA’s National Agricultural Statistics Service will highlight new Census data and the power of the information to shape the future of American agriculture.

Oklahoma consistently ranks in the top five states for beef cattle and winter wheat, but our agriculture is much more than just rolling fields of wheat and cattle. With more than 80,000 farms counted in the 2012 Census of Agriculture, Oklahoma remains in 4th position in the number of farms in the nation. The bulk of our farms are less than 500 acres in size, but contributed $2.2 billion dollars to the market value of agriculture products sold (including government payments).

The average age of farmers nationally and in Oklahoma is now 58.3 years, increasing in both since the last census. Here in Oklahoma however, this increase is happening at a significantly slower rate than the U.S. average. Read more »

Livestock Mandatory Reporting – Bringing Transparency to the Marketplace

Livestock grazing.

The purpose of the program is to provide marketing information for cattle, swine, lamb, and livestock products that can be readily understood and utilized by producers. USDA Photo Courtesy of the National Organic Program.

The Livestock Mandatory Price Reporting (LMR) Program was established to expand pricing information available in the livestock industry. Part of USDA Market News data, the information is distributed by the Agricultural Marketing Service (AMS) and allows analysts to dive in head first and fulfill all of their number crunching ambitions.

The purpose of the program is to provide marketing information for cattle, swine, lamb, and livestock products that can be readily understood and utilized by producers. Livestock Mandatory Reporting encourages competition in the marketplace by vastly improving price and supply data, bringing transparency, breadth and depth to market reporting. The program gets its authority through the Livestock Mandatory Reporting Act of 1999, which must be reauthorized by Congress every five years. The program is up for reauthorization in September 2015. Read more »

Tis the Season to Avoid Raw Meat

Everyone loves spending time with family and friends enjoying special winter treats, but you might want to think twice before reaching for some traditional dishes. Raw meat dishes like tartare may be more common this time of year, but they still come with health risks.

“Tiger meat” is another traditional winter dish. Despite the name, this dish is not made using meat from tigers. It’s a holiday mixture of raw ground beef, raw eggs, onions and other seasonings served on rye bread or crackers. Beef tartare, tiger meat, and dishes alike have ground beef and eggs that pose a health hazard when eaten undercooked or raw. Read more »

USDA Market News – Enhancing Customer Experience

USDA Market News is continuously changing to meet the needs of the dynamic agricultural industry and the data users that we serve.

USDA Market News is continuously changing to meet the needs of the dynamic agricultural industry and the data users that we serve.

Farmers, producers and other agricultural stakeholders depend on USDA Market News data to get the information they need when they need it.  They use the data to evaluate market conditions and trends, make purchasing decisions, and assess movement of agricultural products across the globe.  USDA Market News is continuously changing to meet the needs of the dynamic agricultural industry and the data users that we serve.  Now they can enjoy an enhanced experience.

USDA’s Agricultural Marketing Service (AMS) has released an innovative version of the Market News Portal (website) with simplified navigation, giving users easier, more logical access to the wealth of timely and reliable data available to make better informed decisions – or to compete smarter. Read more »

Excellence in Taste and Flavor: American Kobe-Style Beef

Highly prized for its rich flavor, Wagyu beef is among the finest beef in the world. USDA’s certification programs have successfully helped the industry market its brands with USDA integrity for over twenty years. Photo courtesy Premshree Pillai. Used with permission.

Highly prized for its rich flavor, Wagyu beef is among the finest beef in the world. USDA’s certification programs have successfully helped the industry market its brands with USDA integrity for over twenty years. Photo courtesy Premshree Pillai. Used with permission.

When consumers hear the term Kobe, the first thought that comes to mind is typically not a city in Japan, but rather a juicy steak right off the grill.  Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content.  Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan.  But did you know you can find Kobe-style beef produced right here in the United States?

Since 1994, U.S. producers have worked to offer American Kobe-style beef that features the same characteristics, marbling and flavor that defines Japan’s Kobe beef by bringing herds of Kryoshi and Akaushi breeds of Wagyu cattle to the United States.  The same closed herd and multi-trait selection process used for Kobe beef was adopted and is now used by various U.S. trade associations (American Akaushi Association, the American Wagyu Association, and the Texas Wagyu Association) that promote and uphold the industry standards. Highly prized for their rich flavor, these cattle produce what some would argue is among the finest beef in the world. Read more »