Processed Pork Not Heat Product with Fully Cooked - Heat Treated - Heat Treated Treated - Second Inhib Thermally Weekly Percent

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1 Imported Meat Passed for Entry in the U.S. by Country Agriculture Marketing Service Livestock, Poultry and Grain Market News Friday, March 01, 2019 For Reporting Period: 02/17/2019 to 02/23/2019 Metric Tons Week Number 8 Country Totals Percent Current Week Year-to-Date Year-to-Date Change Australia 4,357 44,490 43,184 3% Austria 0 0 N/A Brazil 1,144 7,729 5,081 52% Canada 13, , ,488-6% Chile 1,023 8,131 8,304-2% Costa Rica 172 1,472 1,384 6% Croatia % Denmark 680 5,455 5,511-1% Finland % France % Germany % Honduras % Hungary % Iceland % Ireland 179 1,480 1,336 11% Israel % Italy 164 1,394 1,364 2% Japan % Lithuania % Mexico 5,690 38,391 34,234 12% Netherlands 120 1,272 1,179 8% New Zealand 4,488 27,038 38,074-29% Nicaragua 1,568 10,435 7,582 38% North Ireland % Poland 2,075 14,120 13,246 7% San Marino % South Korea % Spain 101 1,467 1,245 18% United Kingdom 91 1,433 1,004 43% Uruguay 615 6,737 4,555 48% Total 38, , ,533-1% Fresh Beef AMR/ Beef Patty Prod/ Boneless Cheek/Heart Edible Formed Head Non-Intact Other Other Non- Primals & Weekly Percent Carcasses Ground Beef Trimmings Meat Cuts Offals Steaks Meat Cuts/Trim Intact Intact Cuts/Prod Subprimals Total Year-to-Date Year-to-Date Change Australia 1, ,485 29,207 29,067 0% Brazil 0 0 N/A Canada 2 2, ,775 5,512 44,137 36,086 22% Costa Rica ,472 1,384 6% France 0 0 N/A Honduras % Ireland % Japan % Mexico 159 3, ,882 33,336 30,089 11% Netherlands 0 0 N/A New Zealand 3, ,777 21,825 32,847-34% Nicaragua 1, ,568 10,435 7,582 38% Spain 0 0 N/A Uruguay ,866 4,067 44% Total 2 8, , ,080 19, , ,025 4%.

2 Processed Beef Product with Sec Fully Cooked - Heat Treated - Heat Treated Not Heat Treated - Inhibitors Thermally Weekly Percent Not Shelf Stable Not Shelf Stable Shelf Stable Shelf Stable Not Shelf Stable Processed Total Year-to-Date Year-to-Date Change Australia % Brazil ,586 3,797 47% Canada ,311 7,465-56% Costa Rica 0 0 N/A Denmark 0 40 N/A Italy 0 0 N/A Lithuania % Mexico % New Zealand % Uruguay % Total ,401 10,708 12,616-15% Fresh Pork Boneless Edible Ground Pork Other Other Non- Primals & Weekly Percent AMR Trimmings Carcasses Cuts Offals Products Intact Intact Cuts Subprimals Sausage Total Year-to-Date Year-to-Date Change Brazil ,138 1,284 66% Canada , ,692 37,435 47,087-20% Chile % Costa Rica 0 0 N/A Denmark ,653 4,099 14% Finland % France 0 1 N/A Ireland % Italy 0 0 N/A Mexico ,466 2,903 19% Netherlands % North Ireland % Poland 108 1,750 1,859 12,268 11,779 4% Spain ,069 1,104-3% United Kingdom ,433 1,004 43% Total , ,251 64,943 71,946-10% Processed Pork Not Heat Product with Fully Cooked - Heat Treated - Heat Treated Treated - Second Inhib Thermally Weekly Percent Not Shelf Stable Not Shelf Stable Shelf Stable Shelf Stable Not Shelf Stable Processed Total Year-to-Date Year-to-Date Change Austria 0 0 N/A Brazil N/A Canada ,607 6,842-3% Croatia % Denmark ,372-42% France % Germany % Hungary % Italy ,394 1,364 2% Lithuania % Mexico % Netherlands % Poland ,852 1,467 26% San Marino % Spain % Total ,570 12,138 12,006 1% Goat Boneless Edible Primals & Weekly Percent Trimmings Carcasses Cuts Offal Other Intact Subprimals Total Year-to-Date Year-to-Date Change Australia ,468 2,005-27% Mexico % New Zealand % Total ,728 2,030-15%

3 Lamb Boneless Edible Ground Meals/Dinners/ Other Other Primals & Weekly Percent Trimmings Carcasses Cuts Offals Product Entrees Intact Non-Intact Subprimals Total Year-to-Date Year-to-Date Change Australia ,284 10,427 8,938 17% Canada % Chile 15 0 N/A Iceland % Mexico 0 0 N/A New Zealand ,578 3,323 8% Northern Ireland 0 0 N/A Spain 0 0 N/A Uruguay 28 0 N/A Total ,834 14,071 12,317 14% Mutton Boneless Corned Edible Primals & Weekly Percent Trimmings Carcasses (Species) Cuts Offal Subprimals Total Year-to-Date Year-to-Date Change Australia ,084 2,899 6% New Zealand % Total ,389 3,866-12% Veal Boneless Cheek Edible Heart Meal/Dinners/ Non-Intact Other Other Primals & Weekly Percent Trimmings Carcasses Meat Cuts Offal Meat Entrees Cuts Intact Non-Intact Subprimals Total Year-to-Date Year-to-Date Change Australia % Canada ,219 1,498-19% France Mexico 0 1 N/A Netherlands % New Zealand % Total ,385 2,368 1% Poultry Raw Ground, Raw Ground, RTE Poultry Fully Comminuted, or Comminuted, Raw Intact Cooked without NRTE Otherwise Otherwise or Otherwise Raw Poultry - Other Raw RTE Subsequent Processed Non-Intact Non-Intact Intact (Ducks, Geese, Intact Fully Cooked Exposure to the Thermally Weekly Percent Poultry Chicken Turkey Chicken Squab) Turkey Poultry Environment Processed Total Year-to-Date Year-to-Date Change Canada ,589 11,190 11,616-4% Chile ,023 7,901 7,972-1% Israel % Mexico % South Korea % Total 253 1, ,792 20,028 20,501-2% Definitions Raw Product - Intact Raw intact beef Raw intact pork Carcasses (including carcarss halves or quarters) Beef maufacturing trimmings Beef components (including head meat, cheek meat, weasand meat) Bench trim (trimmings from animals not slaughtered at the est.)

4 Raw intact sheep, goat Raw Product - Non-Intact Raw ground, comminuted, or otherwise non-intact beef Ground beef product (beef only and beef with other species) Hamburger/beef patty product (beef only and beef with other species) Fabricated steaks and other non-intact subprimals (1) (including bone in and boneless meats that are fabricated, restructured, mechanically tenderized or injected) Ammoniated beef Beef trim (derived from non-intact beef) Bench trim (derived from non-intact beef) Low temperature rendered product (includes Finely Textured Beef (FTB), Partially Defatted Chopped Beef (PDCB), or Partially Defatted Beef Fatty Tissue (PDBFT) Raw ground, comminuted, or otherwise non-intact pork Ground product Other non-intact Raw ground, comminuted, or otherwise non-intact meat (sheep, goat, combination species) Ground product Other non-intact Non Heat Treated - Self Stable, Heat Treated - Shelf Stable Raw (NRTE) otherwise processed meat NRTE processed meat (stuff and unstuffed) RTE (2) acidified/fermented meat (without cooking)-ple RTE fermented meat (sliced and not-sliced) accourding to Lm Alternative (5) RTE fermented meat (sliced and not-sliced) not post-lethality exposed RTE (2) dried meat (PLE) RTE dried meat (sliced and not-sliced according to Lm Alternative (5) RTE dried meat (sliced and not-sliced) not post-lethality exposed RTE (2) salt-cured meat (PLE) RTE salt cured meat (sliced and not-sliced according to Lm Alternative (5) RTE salt cured meat (sliced and not-sliced) not post-lethality exposed Heat Treated but Not Fully Cooked - Not Shelf Stable Raw (NRTE) Otherwise processed meat NRTE meat products (stuffed and unstuffed) Product with Secondary Inhibitors - Not Shelf Stable RTE (2) salt-cured meat (PLE) RTE salt cured meat (sliced and not-sliced according to Lm Alternative (5) RTE salt cured meat (sliced and not-sliced) not post-lethality exposed Raw (NRTE) otherwise processed meat NRTE meat products (stuffed and unstuffed)

5 Fully Cooked - Not Shelf Stable RTE (2) fully-cooked meat (PLE) Hot dog products according to Lm Alternative (5) Salad/spread/pate according to Lm Alternative (5) Meat + nonmeat multicomponent according to Lm Alternative (5) Sausage products Diced/shredded according to Lm Alternative (5) Patties/nuggets according to Lm Alternative (5) Other fully cooked sliced product according to Lm Alternative (5) Other fully cooked not sliced product according to Lm Alternative (5) RTE (2) fully-cooked meat without subsequent exposure to the environment Hot dog products not post-lethality exposed Salad/spread/pate not post-lethality exposed Meat + nonmeant multicomponent not post-lethality exposed Sausage products not post-lethality exposed Diced/shredded not post-lethality exposed Patties/nuggets not post-lethality exposed Other fully cooked sliced product not post-lethality exposed Other fully cooked not sliced product not post-lethality exposed Thermally Processed - Commercially Sterile Thermally processed, commercially sterile Thermally processed products (includes product in cans/pails, flexible pouches, trays, jars and bag-n-box) (1) Subprimals includes retail cuts of beef commonly used in the beef industry (2) RTE is defined in 9 CFR 430 (3) Edible offal includes tails, feet, etc. (4) Other intact includes fat (5) Listeria monocytogenes (Lm) alternatives are Alt 1; Alt 2, Choice 1; Alt 2, Choice 2; Lm Alt 3 Source: USDA Livestock, Poultry & Grain Market News Division, Des Moines, IA Sarah Aswegan Desm.LPGMN@ams.usda.gov

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