Japan | Officials Announce A Step Toward U.S. Beef Trade Resumption | Japanes...

Japan

Officials Announce A Step Toward U.S. Beef Trade Resumption

Japanese and U.S. officials Wednesday announced a step toward U.S. beef trade resumption during a lengthy video conference held in Tokyo.

“Although this agreement is another step toward the resumption of beef trade with Japan, I will not be satisfied until U.S. beef is once again accepted into the Japanese market,” U.S. Secretary of Agriculture Mike Johanns said in a USDA statement.

Audit teams from Japan will arrive in the United States this weekend to examine U.S. beef processing plants through July 21. USMEF is working with the USDA and U.S. plants to provide logistics and translation support.

“As trade resumes, USMEF is earnestly working with our partners in Japan to rebuild confidence and renew relationships with Japanese importers and consumers that relied on and enjoyed our U.S. beef products for nearly 30 years,” USMEF President and CEO Philip M. Seng said in an official statement.

Seng also noted USMEF is producing a Beef Virtual Tour showing the U.S. beef industry from farm to fork, assuring Japanese consumers and trade members U.S. beef is safe to purchase and to enjoy.

Japan lifted a two-year U.S. beef ban last December, but reinstated it six weeks later when a shipment of veal from the United States violated the trade agreement.

Mexico

USMEF Cosponsors “Functional Food International Symposium”

USMEF recently cosponsored a two-day symposium educating more than 400 dieticians, doctors and nutrition students on nutritional and bioactive advantages of different foods. The symposium was organized by the Mexican Institute of Nutrition Salvador Zubiran.

The second day of the symposium was dedicated entirely to food derived from animals. USMEF dietician Shalene McNeill, who is also a registered nurse, addressed the nutritional benefits of red meat, emphasizing the leanness of U.S. beef and pork in addition to its nutrients of iron, zinc, selenium, beneficial fatty acids and vitamins. She also clarified the compositional differences between grass fed and grain fed meat and stated the practical significance of these differences from the human health standpoint.

To conclude the event, USMEF provided grilled tacos made from U.S. beef and pork as lunch for all participants.

Japan

Officials Announce A Step Toward U.S. Beef Trade Resumption

Japanese and U.S. officials Wednesday announced a step toward U.S. beef trade resumption during a lengthy video conference held in Tokyo.

“Although this agreement is another step toward the resumption of beef trade with Japan, I will not be satisfied until U.S. beef is once again accepted into the Japanese market,” U.S. Secretary of Agriculture Mike Johanns said in a USDA statement.

Audit teams from Japan will arrive in the United States this weekend to examine U.S. beef processing plants through July 21. USMEF is working with the USDA and U.S. plants to provide logistics and translation support.

“As trade resumes, USMEF is earnestly working with our partners in Japan to rebuild confidence and renew relationships with Japanese importers and consumers that relied on and enjoyed our U.S. beef products for nearly 30 years,” USMEF President and CEO Philip M. Seng said in an official statement.

Seng also noted USMEF is producing a Beef Virtual Tour showing the U.S. beef industry from farm to fork, assuring Japanese consumers and trade members U.S. beef is safe to purchase and to enjoy.

Japan lifted a two-year U.S. beef ban last December, but reinstated it six weeks later when a shipment of veal from the United States violated the trade agreement.

Mexico

USMEF Cosponsors “Functional Food International Symposium”

USMEF recently cosponsored a two-day symposium educating more than 400 dieticians, doctors and nutrition students on nutritional and bioactive advantages of different foods. The symposium was organized by the Mexican Institute of Nutrition Salvador Zubiran.

The second day of the symposium was dedicated entirely to food derived from animals. USMEF dietician Shalene McNeill, who is also a registered nurse, addressed the nutritional benefits of red meat, emphasizing the leanness of U.S. beef and pork in addition to its nutrients of iron, zinc, selenium, beneficial fatty acids and vitamins. She also clarified the compositional differences between grass fed and grain fed meat and stated the practical significance of these differences from the human health standpoint.

To conclude the event, USMEF provided grilled tacos made from U.S. beef and pork as lunch for all participants.