Kerry R. Smith, Ph.D.Livestock and Meat Marketing Specialist

USDA, Agricultural Marketing ServiceLivestock and Seed Program

Creating Harmonized Creating Harmonized Meat Standards for Meat Standards for

Domestic and Domestic and International SectorsInternational Sectors

Domestic standardsSupporting American agriculture with quality marketing services that matter

Agricultural Marketing Act of 1946Agricultural Marketing Act of 1946

Directs the Secretary to, ◦ “…develop and improve standards of quality, condition, quantity, grade, and packaging, and recommend and demonstrate such standards in order to encourage uniformity and consistency in commercial practices.”

◦ “…inspect, certify, and identify the class, quality, quantity, and condition of agricultural products when shipped or received in interstate commerce, under such rules and regulations as the Secretary of Agriculture may prescribe…”

The MISSION of AMS is to facilitate the

competitive and efficient marketing of agricultural

products.

Auditing Quality Management Systems for unique marketing

claims

Reporting on the markets

Adding value through grading &

certification

Agricultural Marketing ServiceAgricultural Marketing Service

Helping convey quality attributes to the consumer

What is our purpose?What is our purpose?The principle behind the shieldThe principle behind the shield

Identify Differences of Value

Identify Consumer Preference

Transmit Signals to Industry

Assist in Promotion and Marketing

Benefits of StandardizationBenefits of Standardization

Marketing tool for meat and meat products for

producers/processors

Guide to meat quality for consumers/purchasers

Maintains link to research and academia and industry

needs

Facilitate fair international trade and prevent

technical barriers to trade

Promote high quality, sustainable production

Create market transparency for buyers and

consumers

Class/Quality StandardsClass/Quality Standards

Develop and Maintain U.S. Grade Standards◦ Live and Carcass

Current Projects◦ Catfish (Farm Bill)◦ Bison◦ Live animal – sheep◦ Goat

Performance StandardsPerformance Standards

Instrument Grading◦ Innovative technology for carcass assessments◦ Image based assessment

Obtain image, determine numerous metrics, calculate factors using approved equations

Utilize beef carcass factors to determine official quality and yield grades and certifying branded programs◦ COLLABORATION – Government, trade associations,

industry, and academia◦ Precise, accurate, uniform prediction equation

developed from evaluating 1.2 million carcasses

Performance StandardsPerformance Standards

Beef◦ 7 plants approved + 2 next week◦ Represents 26,000 head/day

Lamb◦ Assessment of lamb carcass lean-meat yields◦ 4 trials – seasonal variation

1st trail (Fall) completed

Product SpecificationsProduct Specifications

Institutional Meat Purchasing Specifications (IMPS)◦ All species◦ Series 100 (fresh beef) and 400 (fresh pork) under

revision◦ Draft versions - Comment period closed

http://www.ams.usda.gov/AMSv1.0/LSIMPSRevision

North American Meat ProcessorsUniform Retail Meat Identity Standards (URMIS)◦ Retail uniform product codes

Marketing Claim StandardsMarketing Claim Standards

Indentify needRequest input from stakeholdersPropose in Federal Register—public commentAnalyze commentsPublish final marketing claim

Marketing Claim StandardsMarketing Claim Standards

Grass FedNaturally Raised

Currently, there are NO regulatory definitions for many (there are some exceptions) of the animal productions claims◦ 1st Amend. Rights – FSIS does not restrict companies to

only one standard – not false or misleading

IndustryVoluntary Consensus Standards

Tenderness – ASTM

Standardization ProcessStandardization Process

Industry verses Government Standards

Regulatory verses Voluntary

Domestic verses International

International Standards

Role of AMSRole of AMSDevelop Global PartnershipsDevelop Global Partnerships

AMS helps develop new global partnerships to promote trade in agricultural products

USDA’s participation in creating international standards for meat products works towards seamless international commerce

International ServiceInternational Service

AMS works with multiple countries to conduct audits for Process Verified Programs to make specific claims/production practices

24 different international market reports creates a transparent global marketplace

International Standards BodyInternational Standards Body

The U.S. Technical Advisory Group (TAG) to International Organization for Standardization (ISO) Technical Committee 34 for Food Products/Subcommittee 6 for Meat and Meat Products is administered by the LS Program (for the American National Standards Institute).

TAG is responsible for formulating United States positions relative to the development and maintenance of ISO standards in the field of meat and meat product foodstuffs, as well as sampling, methods of test and analysis, product specifications, and requirements for packaging, storage, and transportation of meat and meat products.

TAG is currently developing a number of issues including international meat product standards/codification as well as standards for maximum residue limits.

International Standards BodyInternational Standards Body

The LS Program has been appointed to the U.S. TAG to ISO/TC 176 to represent the interests of the U.S. agricultural industry in the development of international quality management and assurance standards.

◦ The LS Program also is continuing its investment in ISO 9000 training of its employees to ensure its capability to provide technical assistance to U.S. companies that wish to incorporate ISO 9000 quality system management and assurance into their manufacturing processes.

International Standards BodyInternational Standards Body

United Nations Economic Commission for Europe ◦ LS Program is the Vice-Chair of the Specialized

Section on Standardization of Meat in the Working Party on Agricultural Quality Standards◦ Committee for Trade, Industry, and Enterprise

Development◦ Composed of representatives from North American,

South American, European, and Asian countries.

A number of standards are currently under review, including meat cut standards for Porcine, Ovine, Carpine, and Bovine. ◦ A standard for retail meat cut items is currently

being drafted by the LS Program.

Subprimal Product CodesSubprimal Product Codes

UNECE Standard UNECE Standard for Retail Meat cutsfor Retail Meat cuts

Describes retail items commonly cut and derived from existing cuts

Defines a coding system for communication and electronic trade

Myology based

Setting the StandardsSetting the Standards

FULL RIB PLATE

ST. LOUIS STYLE RIBS

Different countries and regions use different

codes for cuts of meat UNECE #4162

IMPS #416AURMIS #4163

Action PlanAction Plan

Coding - 4 digit – Utilizing species

1st 2nd 3rd - 4th

Location Species Retail cut1 = Leg 1 = Bovine Bone-in, Boneless2 = Sirloin 2 = Veal # 1-49 = Bone-in3 = Loin 3 = Porcine # 50-99 = Boneless4 = Rib/Blade 4 = Ovine5 = Shoulder/Blade 5 = Caprine6 = Shoulder/Arm7 = Rib Cuts8 = Belly9 = Thin Cuts, Misc

Action Plan Action Plan –– Location codeLocation code

1- Leg

3 - Loin

4 – Rib/Blade

5 – Shoulder/Blade

8 - Belly

2 - Sirloin

9 - Thin cuts, misc.

6 – Shoulder/Arm

7 - Rib cuts

Action PlanAction Plan

EXAMPLE with species 1st, cut location 2nd

Retail Cut # 3370Porcine, loin, tenderloin (bnls)

Concerns• Existing code conflicts• Common language – muscle nomenclature

Action Plan Action Plan –– Purchaser Specified Purchaser Specified RequirementsRequirements

Purchaser-specified requirements◦ 3.x Fat trim specifications◦ 3.x Tail lengths◦ 3.x Thickness parameters

Roast, Steak, Slice◦ 3.x Cutting style

Cubed, cutlets, filets, strips, skinless3.x Weight requirements

What can be consistent across species?What might need require different modules?

Action Plan Action Plan –– WhatWhat’’s next?s next?

Gather country specific retail cuts with codes and namesCross reference cuts from various coding schemes Rapporteurs meeting on beef retail cuts◦ November 16-20, 2009◦ Oklahoma State University – Stillwater, OK

Retail cut fabricationPhotography

Beef Retail cuts Standard Draft – Spring 2010Pork retail cuts draft – October UNECE

Limitations of International Limitations of International StandardsStandards

Many countries do not adopt international standards◦ WTO rules provide little leverage◦ Regulatory processes trump trade pressure

Gaps in international standards◦ Lack of funding to develop new standards ◦ Consensus driven processes tend to be slow◦ Major players often cannot agree

Conflicting voluntary standards

ResolutionResolution

HarmonizationHarmonize the technical message in international organizations.

SimplificationSimplify the message so consumers can understand the technical issues.

InformationInform consumers on technical issues.

Promote science-based regulatory systems◦ Strengthen strategic focus of existing USDA

international training and technical assistance programs.◦ Work with partners to leverage resources and add

credibility.

Thank You!Thank You!

KerryR.Smith@ams.usda.gov

(202) 720-4486www.ams.usda.gov/LSProgram

www.ams.usda.gov/SAT