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Frequently Asked Questions

Beef Finds Value Around the World

Demand for beef doesn’t end at the domestic meat case or restaurant menu. Around the world, customers value different cuts, flavors and eating experiences — and those preferences create opportunities to capture more value from every carcass.

Building Demand Market by Market

Through Beef Checkoff-funded foreign marketing efforts, the U.S. Meat Export Federation (USMEF) works in key international markets to build relationships, identify opportunities and position U.S. beef with buyers who value its quality. The goal is straightforward: move each beef cut or variety meat item to the market where it brings the strongest value.

In many cases, that market is here at home. But international customers are often willing to pay more for some cuts and variety meats because those products fit their food culture, menus and consumer demand.

Adding Value

That matters to producers because export value is reflected in the overall value of fed cattle. In 2025, U.S. beef export value equated to $391.94 per head of fed slaughter. While that was down from the year before due largely to limited access to China for much of 2024, export value strengthened in early 2026. Through January-March, export value averaged $431.66 per head, up 2 percent from that period in 2025. In March, export value reached $456.56 per head, the highest monthly average in 12 months1.

Today’s cattle market is being shaped by tight supplies, consistent beef demand and consumers who continue to pay for beef at higher prices.

Exports are one part of that demand picture. They are not the only reason cattle prices are strong, but they help broaden demand for beef beyond what we sell here at home. That is especially important for cuts and variety meats that may not command the same value here in the states. When more parts of the carcass find customers who value them, exports help support the overall value of the animal — and that contributes to a stronger demand base for beef.

Variety Meats Are a Bright Spot

One of the clearest examples of export value is beef variety meats, such as liver, heart, tongue, kidneys, tripe, and more. These products often command limited value in the domestic market, but in many countries, they are in strong demand. In 2025, beef variety meat exports equated to 25 pounds per head of fed slaughter, valued at more than $45 per head. Tongue exports alone accounted for more than $15 per head, with tripe, livers and lips adding additional value1.

That demand has continued into 2026. Variety meats like beef tongues and livers have been a major bright spot, with export value setting a monthly record in December 2025, then topping that mark again in January and March. In March, beef variety meat export value reached $135.6 million, up 50 percent year-over-year. March volume reached 29,062 metric tons, the largest monthly total in nine years1.

Matching the Cut to the Market

Different markets value different parts of the animal. In Japan, beef tongues are highly valued. In Japan and Korea, thinly sliced short plate is used in beef bowls, hot pot and tabletop grilling. Egypt is a market for livers, and Mexico is an important destination for many round and chuck cuts as well as variety meats.

Those differences help U.S. beef compete globally. While U.S. beef is often higher priced than beef from other exporting countries, international customers continue to value its taste, quality and consistency. That premium position helps create demand beyond commodity pricing alone.

Opportunities Ahead

Today, Japan is the leading volume market for U.S. beef and second in value, while South Korea leads in value and ranks second in volume. Mexico, Canada and Taiwan complete the top five in both value and volume. Looking ahead, established markets like Korea, Japan and Taiwan remain priorities, while improved access in the United Kingdom and Saudi Arabia creates new opportunities. If U.S. beef regains access in the Chinese market, recapturing market share in China will also be a major focus. Africa also represents a long-term growth opportunity that will require steady market development.

Bringing it Back to the Producers

Exports are not a replacement for strong domestic demand. They are an additional way to strengthen the value of U.S. beef by matching more cuts and variety meats with the customers who value them most. From tongues in Japan to short plate in Korea and livers in Egypt, global demand helps make more out of every carcass. Demand does not stop at our borders — and neither does the opportunity to bring more value back to U.S. cattle producers.

Frequently Asked Questions

Frequently Asked Questions

U.S. beef is exploring market opportunities in the fast-growing West Africa market. During a recent trade mission to Ghana, the U.S. Meat Export Federation (USMEF), a contractor to the Beef Checkoff, connected with buyers from 12 West African countries to showcase the quality and value of U.S. red meat. From market tours to one-on-one meetings, this mission laid the groundwork for long-term growth. See how your Checkoff investment is opening doors in emerging markets.

Watch the recap video.

Frequently Asked Questions

Competition is fierce on the global stage, and the Beef Checkoff works diligently to encourage foreign countries to feature U.S. beef as their best protein choice. As a result of the Checkoff’s efforts, more consumers around the world want the high-quality products cattlemen and women produce – growing demand and increasing the value of U.S. beef.

Here are seven ways the U.S. Meat Export Federation (USMEF) has recently worked to grow beef demand abroad, funded in part by the Beef Checkoff.

  1. Hong Kong Event Promotes American Barbecue and Celebrates Foodservice

The 14th edition of the Great American Texas Barbecue Hong Kong attracted 850 chefs, merchandisers, restaurant owners, distributors and U.S. suppliers, who turned out to sample American barbecue, reconnect with industry partners, and learn new menu ideas and concepts. Brisket, ribs and sausages were expertly cooked and smoked while new items such as the Steamship Round were featured.

  1. New Industry Resource Captures Culinary Evolution of the Caribbean

The Contemporary Caribbean Cuisine textbook promotes the incorporation of U.S. beef and pork into Caribbean cuisine, honoring local traditions and regional variations. Developed in collaboration with local food scholars and chefs, the textbook is a comprehensive resource for culinary schools and professionals, highlighting the diverse cultural influences shaping Caribbean dishes. The USMEF will promote this book across the region, offering support through seminars and chef-training programs to encourage the exploration of traditional and innovative U.S. beef recipes.

  1. Beef Nutrition Showcased at IRONMAN Event in Colombia

USMEF partnered with Colombian importers during an IRONMAN competition in Cartagena to promote the nutritional benefits and availability of high-quality U.S. beef. With a focus on health-conscious athletes and families, USMEF showcased U.S. beef’s versatility and superior taste, emphasizing its role in optimizing athletic performance. Through interactive demonstrations, medical insights and sampling opportunities, USMEF aimed to educate participants about the importance of incorporating protein-rich red meat into their diets.

  1. Butcher Certification Program Broadens U.S. Red Meat Utilization in China

USMEF collaborated with FAN Culinary Education in Shanghai to certify 56 meat cutters in China as official U.S. red meat butchers. FAN Culinary Education is endorsed by the World Association of Chefs’ Societies, and its founder, Clinton Zhu, is a celebrity chef with more than 20 years of experience in the red meat industry. This effort targeted professionals in the processing, retail and foodservice sectors, where they learned about the production practices and sustainability of the U.S. red meat industry. Also, attendees participated in hands-on cutting demonstrations and discussions and learned about the culinary potential of underutilized cuts, such as the beef chuck roll and beef tri-tip.

  1. USMEF Leads Buyers from China to Korea to Study Innovations in Prepared Food

As consumer demand for prepared foods expands in China, food processing companies want to expand operations to meet opportunities in this category. With inflation and rising input costs complicating such plans, USMEF has been working to show current buyers how U.S. beef can be utilized in prepared food products. Korea is considered a regional market leader in prepared foods, with category sales skyrocketing in recent years. USMEF led a team of 10 buyers from China to Korea, teaching them about product innovations in ingredients, cooking techniques and production. USMEF also led the team on a retail tour to demonstrate how prepared foods are merchandised and sold in Korea.

  1. Training Programs Build Awareness and Demand for U.S. Red Meat in Indonesia

To expand awareness and grow demand for U.S. beef in Indonesia, USMEF conducted training seminars in Jakarta for importers, retailers and foodservice operators. A retail training session was conducted for 40 participants from upscale retail butcher outlets, and the first-ever foodservice training session was conducted with an importer and several high-end foodservice operators. The fundamentals of U.S. red meat production, the U.S. grading system and high-quality attributes of grain-fed U.S. red meat were highlighted during the seminars, including cutting demonstrations and idea sharing about cut applications in regional cuisines. The foodservice seminar also featured a friendly cooking competition among 15 of the participants, using U.S. beef top blade.

  1. USMEF Video Promotes U.S. Red Meat Sustainability in International Markets

Sustainability is of growing importance in international markets, and USMEF is working to promote the industry’s commitment to sustainability as a differentiator for U.S. red meat products. USMEF shares the U.S. sustainability message with international trade and consumers through educational and promotional activities, including advertising and social media. For that effort, USMEF created a video illustrating how U.S. producers’ commitment to the land they work and the animals they raise translates to delicious meals at the table around the world. Watch the video.

Frequently Asked Questions

Frequently Asked Questions

Understanding the value of beef imports and why importers serve on the CBB.

Do you know how beef imports help meet domestic beef demand? The U.S. cattle industry is complex, and while many farmers and ranchers may understand beef and beef products are imported into the U.S., some may not understand the value added from the implementation. Beef imports play a significant role in the U.S. cattle industry because the U.S. has a high domestic need for lean trim used most often in ground beef.

American consumers love hamburgers, and most of those are consumed at fast food restaurants at relatively low or at least highly competitive prices. Since U.S. farmers and ranchers are producing more and more Prime- and Choice-graded beef, the value of the non-steak cuts, due to global demand, is higher than the value of hamburger. So rather than grinding those variety meats (with high value in foreign markets) and high value cuts into burgers, they are exported for a premium. This leaves the U.S. in need of lean trim to meet the domestic demand for ground beef.

The vast majority of beef that the U.S. imports is lean trim (90-plus percent lean.) The U.S. domestic supply is mainly from fed cattle. A byproduct of the retail beef cuts produced from fed cattle is 50 percent fat trimmings. These are mixed with lean trimmings to produce ground beef — hence the need for additional lean beef that is supplied by imports. At the same time, it increases the value of the fat trimmings.

Without this imported trim, the U.S. beef supply would run far short of the lean ground beef required to meet that consumer demand.

Overall, imports only contribute approximately 9.3% to the total U.S. beef supply2.

In addition to all producers selling cattle, importers also pay the Beef Checkoff with a $1-per-head on all live cattle, and equivalent on all beef and beef products imported into the U.S., adding approximately $7 million annually to the Beef Checkoff. Due to this contribution, importers volunteer to serve on the Cattlemen’s Beef Board (CBB). Importer members are nominated by importer associations and are appointed by the Secretary of Agriculture to serve the same non-paid, three-year terms as their producer counterparts. Of the 101 members serving on the CBB, importers make up seven percent.

Frequently Asked Questions

USMEF carries out market development activities in more than 80 countries. With such expansive areas to cover, USMEF takes a boots-on-the-ground approach, hiring 16 international representatives and offices worldwide. As locals, these USMEF professionals know and understand their marketplace, as well as the trends and consumer preferences in their area. These Checkoff program leaders help execute promotional campaigns and initiatives and increase market access in their areas. Many of these global markets specifically have a high demand for U.S. beef variety meats. The Beef Checkoff also works with USDA’s Foreign Agricultural Service to utilize their Market Access Program (MAP). Every Checkoff dollar is matched with MAP funds to share the costs of marketing and promotional activities overseas to drive demand for beef.

There’s very minimal demand for beef variety meats like tongue, lips, liver, heart, kidney, stomach and intestine here in the U.S. Still, across the world, international consumers are eager to get their hands on these U.S. beef products and cook their nation’s delicacies. Beef variety meat exports equated to 25.5 pounds per head of fed slaughter, and value of $41.82 per fed head in 2021.3

In addition to variety cuts, the U.S. exports primal cuts like chuck, rib, loin, round, brisket, short plate and flank. International consumers create many of the recipes you may see here at home in the U.S., or dishes you may see when you venture to Asian restaurants, like hot pot, braised short ribs and Mongolian beef.

USMEF’s International Offices

Headquartered in Denver, Colorado, USMEF has offices in Seoul, Tokyo, Hong Kong, Beijing, Shanghai, Shenyang, Singapore, Taipei, Mexico City and Monterrey. USMEF also has special market representatives covering South America, South China, Europe, the Middle East, Africa and the Caribbean.

The below graphics show USMEF’s international offices, exported variety cuts and popular beef dishes consumers will make using these cuts.

* – Export value data released by USDA and compiled by the U.S. Meat Export Federation.

 

 

Frequently Asked Questions

The Drive In Five is a video series that gives you a round-up on how your Beef Checkoff dollars are being used to drive beef demand. In this episode, see how beef exports have positively left a lasting impact and how U.S. beef is utilized worldwide.

 

Frequently Asked Questions

Frequently Asked Questions

U.S. beef exports greatly exceeded previous volume and value records in 2021, surpassing $10 billion for the first time, according to year-end data released by USDA and compiled by the U.S. Meat Export Federation (USMEF). Part of U.S. beef’s export success in 2021 can be attributed to growth in beef variety meat exports. Beef Checkoff dollars supported this growth, helping USMEF further promote value cuts and variety meats to end-user customers and consumers. Below are a few examples of USMEF’s work in international markets.

Alternative Cut Training in Latvia, Lithuania and Poland — USMEF Mexico Executive Chef German Navarrete traveled to Latvia, Lithuania and Poland to host master classes on U.S. beef preparation for restaurateurs, distributors and social media influencers. To demonstrate how the appeal of U.S. beef extends beyond middle meats, Navarrete promoted the nutrition, versatility and affordability of top blade, hangar steak and flank steak for use in ethnic cuisines.

Differentiating U.S. Beef in Colombian Butcher Shops — Audits are the first step in a new training program intended to help importers’ butcher shops sell more high-quality U.S. beef. A primary sales channel for imported beef is through importer-owned butcher shops, which USMEF has targeted for technical and marketing support. “Our market assessments show a wide disparity in how meat is handled, merchandised and sold at retail, especially in butcher shops,” says Don Mason, USMEF representative in Colombia. Training programs developed for butcher shops will improve food safety, product management and merchandising to increase U.S. beef sales.

Social Media Raises U.S. Beef Visibility in Hong Kong — With the surge in retail and online meat purchases in Hong Kong in mind, USMEF partnered with imported meat wholesaler and key opinion leader Meat Dee to raise the U.S. beef’s visibility, promote sales of a wider range of cuts to end users and provide foodservice partners with promotional support. “The pandemic accelerated demand for high-quality protein and online content about food, meat handling and preparation,” says Joel Haggard, USMEF senior vice president for the Asia Pacific. “In providing this educational content to the trade through Meat Dee, sales of a wider range of U.S. beef cuts have been realized in both foodservice and retail channels.”

Workshops Promote Toy Donations and U.S. Beef Recipes in Mexico — In December, USMEF utilized its mobile grill and kitchen to introduce seasonal U.S. beef recipes and collect donated toys for vulnerable families in Mexico. The recipe and donation workshops were carried out with social media influencers, local media outlets and charitable organizations in Queretaro, Guadalajara and Monterrey.

Beijing Chefs Learn New Cuts and Applications — USMEF partnered with an importer/distributor in Northern China to introduce U.S. beef cuts and new cooking concepts from Southern China to its foodservice customers. Cuts that are excellent for grilling in yakiniku and Korean barbecue restaurants – flank, tri-tip, bone-in short ribs and rib finger – were demonstrated and prepared for sampling and a new concept dinner. “We are always working to expand the range of U.S. cuts. The event served as a brainstorming session for menu development, and the 40 chefs and restaurant owners expressed strong interest in the new cuts and new ideas,” said Ming Liang, USMEF marketing director in China.

U.S. Beef Variety Meat Exports Set New Monthly Value Record — A notable bright spot in 2021 has been the rebound in beef variety meat exports, with broad-based demand in a wider range of destinations. USMEF has introduced global consumers to local, ethnic dishes featuring U.S. beef variety meat items through promotions such as “Taco Tuesdays” in Mexico. U.S. beef variety meat exports set a new monthly value record in November at $116 million and topped $1 billion for the first time in 2021. Mexico is the top volume destination and Japan leads in value.

Frequently Asked Questions

Frequently Asked Questions

U.S. Meat Export Federation (USMEF), a contractor to the Beef Checkoff, aims to keep beef top of mind and on the plates of international consumers through Checkoff-funded programs. These programs are executed in different global markets – like Africa. In 2020, U.S. beef exports to Africa increased 25 percent, totaling $22.1 million. Due in part to successful Checkoff efforts, here’s how the beef market is booming in Africa.

Beef variety meats account for the bulk of beef exports to the region. South Africa specifically is the second-largest export destination for U.S. beef livers and was the largest buyer of U.S. beef kidneys in 2018 and 2019. USMEF’s regional representative in South Africa, Matt Copeland, joined the USMEF team in October 2019 and quickly hit the ground running with new efforts and initiatives.

He and USMEF are working in targeted markets in the region to build awareness and develop demand for specific products, and introduce buyers to beef’s quality attributes.

Through regional economic development, demand for higher-quality protein from the retail and hotel, restaurant and institutional (HRI) sectors is expected to grow. Presently, USMEF’s market development focus is on South Africa, but the organization is actively assessing and developing opportunities in Mozambique, Swaziland, Angola, Ghana, Gabon, Ivory Coast and Morocco.

“There is tremendous upside for high-quality, grain-fed U.S. beef,” Copeland says.

Africa provides an inexpensive backgrounding environment for cattle, but feed inputs and production practices are focused on reducing costs. As a result, the end-product is very lean compared with highly marbled muscle cuts from the U.S. “Consumers have had very little exposure to high-quality beef,” he adds.

To deliver the high-quality protein consumers want, Copeland is working aggressively to expand the number of importers and distributors in the region who purchase U.S. beef. Also, Copeland is executing efforts to introduce beef to the retail and HRI sectors in South Africa. One of these efforts was a brochure outlining the quality attributes of beef liver in the Zulu language, and it was translated into French for use in Morocco. USMEF also plans to print the brochure in the Xhosa language as well.

To continue reaching importers and distributors in this emerging market, Copeland is building a digital library of major importers and producing promotional videos that encourage these importers to purchase beef. Another development tactic is the use of a concept kitchen in South Africa for cooking and tasting sessions. The kitchen allows Copeland to demonstrate the quality attributes of beef and directly introduce importers and distributors to retailers.

USMEF is executing efforts in South Africa to increase awareness and introduce beef to consumers in the retail sector. To support retailers during the pandemic, USMEF provided branded hand sanitizers on behalf of the U.S. beef industry to 60 stores, spreading positive beef messaging to potential beef customers. Also, USMEF conducted retail promotions and executed advertising on delivery trucks in Johannesburg.

One thing is for sure – the pandemic has accelerated the implementation of digital solutions around the world. Like Africa, new channels are appearing for beef in emerging markets, and USMEF’s global, in-person infrastructure will continue identifying and assessing these opportunities to drive demand for beef.