Tag archive

Meat

Cheney Introduces Bill to Allow State-Inspected Meat to Be Sold Across State Lines

in News/Liz Cheney/Agriculture
Cows
9560

***For All Things Wyoming, Sign-Up For Our Daily Newsletter***

By Ellen Fike, Cowboy State Daily

U.S. Rep. Liz Cheney introduced a bill this week that would allow state-inspected meat to be sold across state lines.

The bill known as the Expanding Markets for State-Inspected Meat Processors Act of 2021 is similar to legislation Cheney introduced in a previous congressional session.

“The economic ramifications of COVID-19 resulted in processing interruptions and decreases in the amount of meat getting to market, leading to shortages across the country,” Cheney said following introduction of the bill. “As we recover from the challenges posed by the pandemic, we must be doing everything possible to expand opportunities and open markets that will allow livestock producers to increase their economic activity.”

The legislation would allow meat products inspected by state meat and poultry inspection programs to be sold across state lines.

The legislation was endorsed by Gov. Mark Gordon, the Wyoming Stock Growers Association, the Wyoming Farm Bureau and the Wyoming Department of Agriculture.

“Rep. Cheney’s bill would finally acknowledge equity of Wyoming’s state inspection program and federal inspection requirements,” Gordon said. “Passage of this act would allow our hardworking state inspectors and the Department of Agriculture to better serve our producers and help Wyoming export high-quality products to additional markets. I fully support this concept and appreciate Rep/ Cheney’s efforts.”

Beef producers in Wyoming have long complained about the fact that four companies control 80% of the meat packing industry and have alleged that the companies work together to keep prices for beef producers artificially low.

The weaknesses of such concentration became apparent when several large meat processing plants were forced to close by the coronavirus, reducing the nation’s supply of meat and driving costs for producers even further down.

Gordon said last month he was working with legislators to expand the state’s meat processing capacity to address concentration of the industry.

“These producers play an essential role in powering our state’s economy and providing high-quality food to consumers across the country,” Cheney said. “Allowing state-inspected meats to be sold across state lines empowers producers to access these new markets while supplying the increasing demand. This legislation will also increase competition and offer more meat choices for American families.”

Current law prevents state-inspected meat from being sold out-of-state. Presently, there are 27 states, including Wyoming, with inspection programs certified by the Food Safety Inspection Service as meeting or exceeding federal inspection standards.

However, products processed at these FSIS-approved state MPI inspected facilities are not currently allowed to be sold across state lines. 

Department of Agriculture Director Doug Miyamoto said the legislation would allow his staff to better serve the agricultural industry of Wyoming and would bring more opportunities to the state’s ranchers.

“The Wyoming Department of Agriculture, along with many of our counterparts across the nation work very hard to ensure that state eat inspection programs achieve status that is ‘equal to’ federal inspection,” Miyamoto said.

WSGA executive vice president Jim Magagna thanked Cheney for introducing the legislation again.

“Wyoming, until recently, had no federally inspected processing facilities, putting our livestock producers at a clear disadvantage in being unable to process their beef in-state to meet consumer demand in neighboring states and beyond,” Magagna said. “This discrimination against state-processed meat has no basis in food safety as our state inspection program is federally approved by the FSIS and must meet all of the same standards as  federal inspection.”

***For All Things Wyoming, Sign-Up For Our Daily Newsletter***

Meatless Options Having Little Impact on Wyoming Beef Producers

in News/Food/Agriculture
2736

By Tim Mandese
Cowboy State Daily

Despite a growing trend toward meatless meal options, Wyoming’s beef producers are not seeing much of a decline in the demand for their product.

Plant-based meat substitutes are popping up in supermarkets and restaurants across the country. Burger King sells its Impossible Whopper, Qdoba has an Impossible fajita and burrito. Even Dunkin’ Donuts is selling a plant-based patty as a sausage substitute on its breakfast menu.

Although plant-based meat substitutes are more available than ever, their presence in the market has not dampened the demand for Wyoming beef, said Jim Magagna, executive vice president of the Wyoming Stock Growers Association.

“I think it’s gotten a huge amount of media attention because it’s something new,” Magagna said. “The media attention far exceeds what it’s gotten in the meat case and grocery stores or food establishments. At this point in time, the percentage of the market they’ve taken is so very small that we certainly haven’t felt an economic impact, but that could come if this continues to grow.”

WSGA figures show plant-based foods make up a little more than 1 percent of the beef market.

“The hype would lead you to believe it’s taking over the country and I dont see any evidence of that,” Magagna said.

The majority of current media attention is centered around meatless products from a company called Impossible Foods, founded in 2011 by Dr. Patrick O. Brown.

Impossible Foods did not respond to an emailed request for an interview. However, the company’s website said its mission is to end the use of animals to make food. The company’s goal is to make convincing meat, dairy, and fish from plants-based sources.

In 2016, Impossible Foods launched its first product, the Impossible Burger, a substitute meat patty. Today, it’s served in 15,000 restaurants world wide.

According to the company’s website, the patty used in Burger King’s Impossible Whopper is made of the following ingredients:
•Water

•Soy-protein concentrate
•Coconut oil

•Sunflower oil

•Natural flavors.

Impossible “meat” also contains 2% or less of:
•Potato protein
•Methylcellulose
•Yeast extract

•Cultured dextrose
•Food starch, modified

•Soy leghemoglobin (Heme)
•Salt
•Soy-protein isolate
•Mixed tocopherols (vitamin E)
•Zinc gluconate
•Thiamine hydrochloride (Vitamin B1)
•Sodium ascorbate (vitamin C)
•Niacin
•Pyridoxine hydrochloride (vitamin B6)
•Riboflavin (vitamin B2)

•Vitamin B12.

According to ImpossibleFoods.com, its patty is made mostly of soy protein derived from soybeans.

Another soy ingredient, and the one said to be responsible for the meat-like taste, is soy leghemoglobin.

“Soy leghemoglobin is short for legume hemoglobin — the hemoglobin found in soy, a leguminous plant” said the ImpossibleFoods.com website. “Leghemoglobin is a protein found in plants that carries heme, an iron-containing molecule that is essential for life. Heme is found in every living being — both plants and animals.”

Given the list of ingredients found in the meatless patties, the Wyoming Stock Growers Association is working with legislators to set labeling standards for plant-based products.

“Our big concern and our focus the last couple of years is on how these products are advertised,” Magagna said. “If they are advertised for what they are and it’s fair competition, it’s a free marketplace, as long as it doesn’t lead people to think they are eating real meat when they are eating plant-based products.

“We’ve worked on and are still working on legislation at the national level and we passed a bill here in Wyoming last year in our legislative session, that identifies how those products have to be labeled,” he added.

The introduction of a meat alternative has helped the beef industry better understand what it must do to compete in changing markets, Magagna said.

“There’s plenty of evidence out there that red meat is an important part and a healthy part of a balanced diet,” Magagna said “If it’s done anything, in one way it’s helped us, because it’s inspired us to better recognize the need to market our product and to focus on marketing the healthy attributes of our product”

Go to Top