Farmers who raise and sell their meat locally have more control over their marketing decisions, and receive higher prices for their product than those selling to buyers outside their regions, says USDA.
In the Cattle Markets is normally devoted to cattle market analysis, but this report holds some important information on competing meats for the coming year.
A first-of-its-kind workshop series may have been called North Carolina Barbecue Camp, but its topics went beyond the state’s traditional Eastern and Lexington styles as presenters delved into the cuisine of other national barbecue hot spots such as Memphis, Kansas City and Texas.
Export value for both U.S. beef and pork reached new heights in 2014, posting double-digit gains over the previous year’s totals, according to statistics released by USDA and compiled by the U.S. Meat Export Federation (USMEF).
