Around the world, pork is more than just chops and bacon, it’s a matter of taste and tradition. While many Americans might shy away from pig stomach or intestines, in South America and parts of Asia, those same cuts are culinary staples. As global demand shifts, every part of the pork carcass is finding its place on someone’s plate.
Consumers in the United States tend to favor specific pork cuts, such as those from the loin, ham, and belly, while variety meats are less popular domestically. However, the lack of demand in the U.S. doesn’t mean these cuts are unwanted elsewhere. In fact, many countries highly value variety meats. Dan Halstrom, President and CEO of the U.S. Meat Export Federation explains that in several international markets, these cuts are often the “center of the plate” and play a key role in those diets, making them an important and valuable export for the U.S. economy.
Halstrom continued by highlighting the importance of building and maintaining long-term relationships around the world, especially in the context of trade and exports. He stressed the value of having “boots on the ground,” meaning there are individuals who speak the local language, understand the culture, and can effectively communicate the goals and benefits of international trade and exporting.
Halstrom also touched on the current tariff changes and how that is impacting the global markets.
For more information, visit usmef.org.
