Timing of beef import expansion affects domestic markets

Consumers may be looking to purchase more locally raised beef despite a 90-day beef import policy enacted in August that reduced tariffs on 300,000 metric tons of imported beef.

MSU Extension livestock economist Josh Maples said the announcement made by President Donald Trump was the second time this year that a tariff rate quota was adjusted to allow more foreign beef to enter the U.S. at a lower tariff. Argentina received an 80,000-metric-ton duty-free allowance in February. The recent announcement did not specify the countries from which the supply would originate.

“The 300,000 tons announced in August was allocated to countries without their own existing quota, which excludes Argentina and means the majority of the 300,000 tons probably comes from Brazil, plus maybe some from Paraguay and Nicaragua,” Maples said. “2026 was already going to be a record large year for beef imports, and this just adds to that. It is lean beef trimmings for grinding -- not steaks.”

Imported meat can only come from countries the U.S. Department of Agriculture’s Food Safety and Inspection Service has found to have equivalent inspection systems and is subject to USDA-FSIS reinspection before entering U.S. commerce.

Consumers can also purchase directly from local cattle producers, a practice MSU Extension beef cattle specialist Brandi Karisch said was already becoming increasingly common well before the August announcement.

“One area of the beef industry that I think was perhaps impacted in a positive way is producers who market beef directly to consumers,” Karisch said. “Because of all of the media discussion of foreign beef imports, many consumers are looking for more ways to better connect with local producers, and many are seeing an increased demand.”

Consumer interest is only one area affected by the temporary plan. The announcement drew the ire of agencies that advocate for ranchers and the cattle industry, including the Mississippi Farm Bureau Federation, the Mississippi Beef Council and the American Farm Bureau Federation.

Trump’s announcement indicated grocery stores would sell imported beef at 25% below market prices at the time. The American Farm Bureau Federation recently published a study disputing claims the increased beef imports were lowering prices.

Maples agreed the imports were unlikely to drive down costs for consumers.

“A big unknown at this point is how much of the 300,000 tons will actually be additional imports rather than just beef we would have imported anyway at the higher tariff rate,” he said. “Retail prices move slowly, so any price impact may look like slower increases rather than declines. If it is mostly beef we would have imported anyway at the higher tariff, markets may have already priced that in.”

The announcement contributed to market uncertainty and price volatility for an industry that is already seeing its smallest cattle herd in decades, with domestic beef production down about 4% from last year, Maples said. 

“For producers selling in August and early September in particular, the announcement contributed to lower cattle prices,” he said. “Longer term, the big question is still when herd expansion occurs. There are not many signs of expansion happening yet, and that will be the key driver of cattle prices over the next few years.”

The announcement’s timing is an additional factor for cattle producers and market prices. Karisch noted cow-calf producers traditionally market their product as calves during set times of the year depending on when the calves are born.

“For many Mississippi producers, their biggest payday comes in the fall of the year when calves are typically weaned from their dams and either backgrounded or sent directly to sale,” Karisch said. “Stocker producers have a little more flexibility in their marketing plans, and many may have delayed the sale of calves if their pastures allowed for it.”

Karisch acknowledged increased market volatility, in combination with other factors including the closure of processing facilities, is causing frustration among Mississippi beef producers. 

“I did not get many calls from producers that this order really impacted them directly other than producers who had to sell soon after the announcement or perhaps had to delay a plan to sell calves until the market stabilized,” she said. “I don’t think any producers believe this 90-day order will cause them to close operations, but it did lower the returns for those who sold soon after the announcement.”

Food supply remains safe

MSU Extension food safety specialist Courtney Crist said checking for the voluntary “Product of USA,” “Made in the USA” or “U.S. Beef” labeling on beef products allows consumers who prefer to support domestic cattle ranchers to make more informed purchasing decisions. 

While this specific country-of-origin label is voluntary, USDA-FSIS does require all commercial meat and meat products to bear the federal or state mark of inspection legend with an establishment plant number. Consumers can look up where the product was harvested or further processed online at https://www.fsis.usda.gov/inspection/establishments.

“American cattlemen produce beef under rigorous animal care, environmental and food safety expectations,” Crist said. “Country-of-origin labeling allows consumers to recognize and support that commitment.”

Under USDA rules that took effect in January, these voluntary claims may be used on single-ingredient beef only when the animal was born, raised, slaughtered and processed in the United States.

“More specific claims, such as ‘Raised in the USA’ or ‘Slaughtered and Processed in the USA,’ should be read carefully because they describe only the production steps listed,” Crist said.

Regardless of where beef originates, Crist said the same food safety principles apply in every kitchen. She recommended refrigerating beef at 40 degrees Fahrenheit or below, preventing cross-contamination from raw meat juices, washing hands and food-contact surfaces after handling raw beef and cooking ground beef to at least 160 degrees using a food thermometer to verify the temperature.

“Pathogens and other hazards can occur in beef from any source, so the same storage, preparation and cooking practices apply regardless of country of origin,” she said. “The most meaningful immediate safety factors are whether the product was obtained from a reputable, inspected source, kept at a safe temperature, handled without cross-contamination and cooked appropriately.”