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 2019 2018 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 13,261 104,502 111,488-6% Chile 1,023 8,131 8,304-2% Costa Rica 172 1,472 1,384 6% Croatia 33 47-31% Denmark 680 5,455 5,511-1% Finland 91 50 83% France 3 21 18 15% Germany 64 388 258 50% Honduras 38 334 302 11% Hungary 0 22 18 23% Iceland 18 17 8% Ireland 179 1,480 1,336 11% Israel 56 161 284-43% Italy 164 1,394 1,364 2% Japan 5 159 142 12% Lithuania 41 44-7% 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 44 568 509 12% Poland 2,075 14,120 13,246 7% San Marino 7 110 69 60% South Korea 1 5 3 66% Spain 101 1,467 1,245 18% United Kingdom 91 1,433 1,004 43% Uruguay 615 6,737 4,555 48% Total 38,194 277,498 280,533-1% Fresh Beef AMR/ Beef Patty Prod/ Boneless Cheek/Heart Edible Formed Head Non-Intact Other Other Non- Primals & Weekly 2019 2018 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 1,108 382 105 10 878 2,485 29,207 29,067 0% Brazil 0 0 N/A Canada 2 2,253 73 4 327 72 4 2,775 5,512 44,137 36,086 22% Costa Rica 81 1 42 23 24 172 1,472 1,384 6% France 0 0 N/A Honduras 38 38 334 302 11% Ireland 44 111 155 738 461 60% Japan 1 5 5 159 142 12% Mexico 159 3,388 350 866 5 102 12 4,882 33,336 30,089 11% Netherlands 0 0 N/A New Zealand 3,250 349 43 135 3,777 21,825 32,847-34% Nicaragua 1,146 147 14 71 169 21 1,568 10,435 7,582 38% Spain 0 0 N/A Uruguay 289 127 118 534 5,866 4,067 44% Total 2 8,325 73 4,443 881 72 938 42 271 4,080 19,128 147,508 142,025 4%.
Processed Beef Product with Sec Fully Cooked - Heat Treated - Heat Treated Not Heat Treated - Inhibitors Thermally Weekly 2019 2018 Percent Not Shelf Stable Not Shelf Stable Shelf Stable Shelf Stable Not Shelf Stable Processed Total Year-to-Date Year-to-Date Change Australia 0 231 211 10% Brazil 69 132 705 906 5,586 3,797 47% Canada 75 2 127 111 316 3,311 7,465-56% Costa Rica 0 0 N/A Denmark 0 40 N/A Italy 0 0 N/A Lithuania 9 11-16% Mexico 31 2 33 229 243-6% New Zealand 35 31 66 499 361 38% Uruguay 34 47 81 843 489 72% Total 144 33 327 897 1,401 10,708 12,616-15% Fresh Pork Boneless Edible Ground Pork Other Other Non- Primals & Weekly 2019 2018 Percent AMR Trimmings Carcasses Cuts Offals Products Intact Intact Cuts Subprimals Sausage Total Year-to-Date Year-to-Date Change Brazil 232 232 2,138 1,284 66% Canada 569 3 433 20 149 1 3,517 1 4,692 37,435 47,087-20% Chile 214 332-36% Costa Rica 0 0 N/A Denmark 24 27 538 589 4,653 4,099 14% Finland 91 50 83% France 0 1 N/A Ireland 24 24 742 874-15% Italy 0 0 N/A Mexico 8 198 69 39 269 583 3,466 2,903 19% Netherlands 79 79 866 919-6% North Ireland 44 44 568 509 12% Poland 108 1,750 1,859 12,268 11,779 4% Spain 1 1 5 20 29 57 1,069 1,104-3% United Kingdom 91 91 1,433 1,004 43% Total 579 1 461 528 20 169 40 6,452 1 8,251 64,943 71,946-10% Processed Pork Not Heat Product with Fully Cooked - Heat Treated - Heat Treated Treated - Second Inhib Thermally Weekly 2019 2018 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 5 5 5 0 N/A Canada 279 432 133 20 4 29 897 6,607 6,842-3% Croatia 33 47-31% Denmark 19 2 70 91 802 1,372-42% France 2 12-86% Germany 43 20 64 388 258 50% Hungary 22 18 22% Italy 32 132 164 1,394 1,364 2% Lithuania 32 33-4% Mexico 26 29 8 62 556 415 34% Netherlands 25 25 41 33 23% Poland 201 16 216 1,852 1,467 26% San Marino 1 1 4 3 67% Spain 44 44 399 140 184% Total 582 506 157 198 4 123 1,570 12,138 12,006 1% Goat Boneless Edible Primals & Weekly 2019 2018 Percent Trimmings Carcasses Cuts Offal Other Intact Subprimals Total Year-to-Date Year-to-Date Change Australia 140 2 24 167 1,468 2,005-27% Mexico 12 12 138 23 510% New Zealand 7 7 122 3 4580% Total 19 140 2 24 186 1,728 2,030-15%
Lamb Boneless Edible Ground Meals/Dinners/ Other Other Primals & Weekly 2019 2018 Percent Trimmings Carcasses Cuts Offals Product Entrees Intact Non-Intact Subprimals Total Year-to-Date Year-to-Date Change Australia 11 933 341 1,284 10,427 8,938 17% Canada 2 2 5 39-87% Chile 15 0 N/A Iceland 18 17 8% Mexico 0 0 N/A New Zealand 44 66 40 65 333 547 3,578 3,323 8% Northern Ireland 0 0 N/A Spain 0 0 N/A Uruguay 28 0 N/A Total 44 77 973 65 676 1,834 14,071 12,317 14% Mutton Boneless Corned Edible Primals & Weekly 2019 2018 Percent Trimmings Carcasses (Species) Cuts Offal Subprimals Total Year-to-Date Year-to-Date Change Australia 9 360 1 25 395 3,084 2,899 6% New Zealand 60 60 305 968-69% Total 9 360 1 85 455 3,389 3,866-12% Veal Boneless Cheek Edible Heart Meal/Dinners/ Non-Intact Other Other Primals & Weekly 2019 2018 Percent Trimmings Carcasses Meat Cuts Offal Meat Entrees Cuts Intact Non-Intact Subprimals Total Year-to-Date Year-to-Date Change Australia 25 25 73 64 14% Canada 62 1 24 50 34 171 1,219 1,498-19% France 3 3 18 4 Mexico 0 1 N/A Netherlands 15 15 364 227 60% New Zealand 9 23 32 711 573 24% Total 62 38 24 73 49 246 2,385 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 2019 2018 Percent Poultry Chicken Turkey Chicken Squab) Turkey Poultry Environment Processed Total Year-to-Date Year-to-Date Change Canada 169 115 43 284 68 10 836 9 56 1,589 11,190 11,616-4% Chile 936 38 48 1,023 7,901 7,972-1% Israel 56 56 161 284-43% Mexico 84 26 8 118 666 561 19% South Korea 7 7 110 69 60% Total 253 1,051 43 322 68 58 924 9 64 2,792 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.)
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)
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 515-284-4460 Desm.LPGMN@ams.usda.gov www.ams.usda.gov/market-news/livestock-poultry-grain