Brazil restarts processed beef exports to US

By Oscar Rousseau contact

- Last updated on GMT

Agriculture minister Blairo Maggi said there was 'hope' for exports
Agriculture minister Blairo Maggi said there was 'hope' for exports

Related tags: Brazilian beef exports, Meat, Livestock

The Brazilian Ministry of Agriculture, Livestock and Supply received some welcome news earlier this week with the announcement that processed beef from five of its slaughterhouses have been cleared to export to the US.

Health officials from the Food Safety and Inspection Service of the United States Department of Agriculture (USDA) informed the Ministry that Brazil may re-establish exports to the country of five slaughterhouses for thermoprocessed meat production.

Thermally processed products account for the bulk of Brazilian beef exports to the US through 18 slaughterhouses.

June embargo remains

In an event in São Paulo on Tuesday 26 September, agriculture minister Blairo Maggi​ spoke about the reopening of the market for the five slaughterhouses. He said that a US technical mission recently came to Brazil at the invitation of the ministry to visit several plants, as well as ministry technicians and people in the production chain.

He said that he hoped this would be the start of fresh meat being allowed into the US. The embargo on fresh beef produce was put in place in June, but Brazil expects this to come to an end once the USDA responds to enquiries raised during a US veterinary mission earlier this year. The ministry forecasts that this will happen in October.

Yesterday we received the information that the processed meat is released,​” said Maggi. “We hope that, very soon, we will also be able to release the meat in natura [fresh meat].​”

Related news

Show more

Related products

show more

The unique natural anti-oxidant for meat applications

The unique natural anti-oxidant for meat applications

Kancor Ingredients Limited | 28-Feb-2019 | Technical / White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Related suppliers

Follow us


View more