USDA is taking a multi-faceted approach to supporting the American sheep and lamb industry, working with researchers and market analysts to identify strategies and goals.
The U.S. sheep and lamb industry has been shrinking for decades as the numbers of sheep and producers have declined since World War II. Consolidation of the sheep packing industry, higher feed and energy costs, continuous loses to predation, and lower consumption, coupled with competition from imports of lamb cuts, have taken their toll on U.S. producers. In response to industry needs, USDA’s Agricultural Marketing Service (AMS) has been working with the American Lamb Board (ALB) and the American Sheep Industry Association (ASI) on initiatives aimed at ensuring the long-term viability of the industry. Read more »
Dutch Chef Eric Troost prepares an upscale dish using U.S. beef during a cooking demonstration for about 130 Belgian chefs Sept. 24. The demo was part of the first U.S. beef tasting event held in Belgium, which was hosted by the Foreign Agricultural Service (FAS) office in The Hague, Netherlands, and the U.S. Meat Export Federation (USMEF). The tasting was part of ongoing efforts to help expand U.S. beef exports to the European Union (EU). (Photo courtesy FAS The Hague)
The European Union (EU) is a relatively new market for U.S. beef exports. It wasn’t until August 2009 when the United States began exporting high-quality beef (marbled with a high fat content) to the EU under a negotiated tariff rate quota for non-hormone treated beef. Read more »