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American industry of meat and poultry

The agriculture is the main branch of the economy of the US, providing more than 3% of the gross domestic product. About 17% of labor powers of the USA are concerned with the agriculture, that is to say every 6 working place is related with a farm anyway. 22% of all agriculture production (that works out 37 milliards $) goes for export; 2.6 milliards from this sum is purchase of export beef, pork, lamb and sub products.

Annually food industry of the US produces the food on amount 427 milliards dollars. 12 millions workers are concerned with it. Technological state of art and high effectiveness of the operation allows American farmers to produce cheap production and satisfy needs not only for the US, but fairly the whole world. Foodstuffs, produced by averaged American farmer are enough to feed 128 people. Such high effectiveness and low prime cost of the farm production allows meat industry of the US to delivery beef, pork and lamb to the dining table for planet.

Poultry production

Of all meat products, chicken is the most popular. It's wonder - chicken is high in protein nd low in ca1ories. It's a1so lower in fat nd cholesterol thn other meats nd rich in vitamins nd . High-quality poultry nd poultry products from the U.S. are enjoyed all over the world. h year the U.S. produces more thn 14 mi1lion tons of poultry (chicken, turkey, duck) nd nearly 77 billion shell eggs. Producers nd consumers insist quality in every step of the process - from grow out to processing to distribution.

h best products begin with the best chickens. h modern domesticated broiler chicken is descended from the wild Bnkiva chicken, which was domesticated in India more thn 4,000 years ago. h earliest settlers in America brought chickens with them. Today's broiler comes from breeding stock that is the product of years of genetic selection b top poultry scientists. h modern bird yields, high percentage of tasty, nutritious meat without the use of artificia1 ingredients or hormones.

In the U.S. broiler-producing region, which is concentrated mainly in the southeastern crescent from Delaware to Texas, broilers are grown b individual farmers. Fed diet of high-protein grains such as corn nd soy, broilers are grown to market size in just under seven weeks in automated, climate-controlled houses. Vertically integrated companies process, market nd distribute the products, Inside the processing plnt, cleanliness is n obsession. Plnts routinely shut down daily for thoroJ.1gh sanitizing washdown. Maintaining this level of quality nd cleanliness requires constant attention. Most U.S. processors have advnced research nd testing laboratories site. Plnts a1so work closely with poultry research labs nd universities in their individua1 states. This helps mn plnts to exceed the already high standards set b the U.S. Department of Agriculture.

Beef production

Raising of cattle is the most intense branch of the American agriculture: more than one million farms and rancho raise the cattle, amount of the base herd is more than 100 millions heads.

Beef producers can be divided on three main categories:

Farmers and rancho owners - in those hands the commercial herd and breeding stock are situated, they grow cattle for fattening.

Breeders-operators, which support youngsters on the pasturage, permit the cattle to get the original weight before the fattening.

Specialists of fattening those, who handle with fattening on the particularized farms till the dispatching cattle to slaughterhouse.

Activity of all the participants of beef production is under control, which objective is the provision of final products' safety and quality.

Pork production

Pork production is a vital part of the US economy. The success of American producers is based on high technologies of growth and hand-feed; the result is getting more vegetable meet products. In comparison with pork, which was producing in 50s, the present one contains 50% less fat than before. Progressive selective work, breeding - lines in combination with strict adjustable technology of fattening reduced middle thickness of fat depots from 7.3 cm in early 40s to 2.8 at present. The most successful market outlets for American pork are Japan, Mexico, Canada and Caribbean countries.

Lamb production

More than 100000 people are concerned in the lamb production in the US. The commercial herd counts about 10 millions heads, the annually production exceeds 151.36 millions kilo. The most developed markets of American lamb - Canada and Mexico.

Development of rules and setups, in accordance with them the meat industry of the USA functions, lies on the US Department of Agriculture (USDA). USDA exercises control for quality system of meat, and the valuation and certification all processed companies, which are relevant to meat export.


Poultry meat and sub products
(broiler chickens, chicken and turkey hams and wings, chicken and turkey semi-products)

Beef and beef sub products
(beef liver carved and intact, beef heart, beef semi-products)

Pork and pork sub products
(pork liver, meat "picnic", pork semi-products)

(shoulder, rib, loin, leg)

U.S. Headquarters
311 North Robertson Blvd., Suite 800, Beverly Hills, California 90211 U.S.A.

E-Voice: +1.323.395.0770
E-Fax: +1.323.395.0707