Beef Tongues & T-Bones

With your Southeast Regional Ag News, I am Haylie Shipp. This is the Ag Information Network.

One man’s tongue is another man’s t-bone. Weren’t sure where I were going with that, were you? In the tale of beef, the reality of cultural preferences continues to be seen when it comes to exports. Dean Meyer is the past chair of the U.S. Meat Export Federation…

“The shining star in the U.S. Meat Export Federation is the variety meats and the underutilized cuts, those that we don’t consume here. We aren’t taking away from the U.S. consumer. We’re adding value to the cuts that we don’t consume here. Whether it’s tongues, livers, tripe, kidneys, they have no value here or very little. I was in Japan last year and a tongue here brings $3. It was on the shelf in a grocery store in Japan for $24.”

Again, Dean Mayer, past chair for the U.S. Meat Export Federation. Stick with us for the next couple of episodes. We are going to continue to talk about beef exports. Specifically, we are going to dive into some of the challenges as well as some of the opportunities that the industry is seeing as well as a focus on that one buzz word that keeps on making itself known, ever-present in the world of agriculture. That is sustainability. It’s all here on the Ag Information Network.