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Accession Number PB2012-114741
Title Where's the (Not) Meat. Byproducts from Beef and Pork Production.
Publication Date Nov 2011
Media Count 30p
Personal Author D. L. Marti K. H. Mathews R. J. Johnson
Abstract Animal byproducts contribute to the bottom line of the U.S. meat industry. Byproducts (edible offal (including variety meats), inedible offal, hides and skins, blood, fats, and tallow) include all parts of a live animal that are not part of the dressed carcass and constitute about 30 percent of the liveweight of hogs and about 44 percent of the liveweight of cattle. Byproducts from animal slaughter provide raw materials used in pharmaceutical, cosmetic, household, and industrial products. Exports of edible offal also contribute to the value and profitability of the U.S. meat processing industry in a way that leads to higher prices for livestock producers, as byproducts account for more than 23 and 35 percent of the volume of beef/veal and pork exports, respectively. Regression analysis indicates that a 10-percent increase in the steer byproduct drop value adds a 1-percent increase in the five-area weighted average price for all grades of steers. U.S. exports of beef/veal and pork edible offal have increased in recent years, mostly due to population growth, income growth, and consumer preferences for variety meats, especially in Asia. Income growth in the global marketplace, however, may have varied effects on the consumption and trade of variety meats.
Keywords Agricultural economics
Animal byproducts
Beef cattle
Consumption
Exports
International trade
Livestock
Market
Meat industry
Pork
Prices
Production
Regression analysis


 
Source Agency Economic Research Service
NTIS Subject Category 98B - Agricultural Economics
96C - International Commerce, Marketing, & Economics
Corporate Author Economic Research Service, Washington, DC.
Document Type Technical report
Title Note N/A
NTIS Issue Number 1226
Contract Number N/A

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