Is Sukarne Beef Safe?

MEXICO (Reuters) – According to Enrique Sanchez Cruz, director of the National Health Service, Food Safety and Food Quality (SENASICA), meat products produced in Mexico are healthy and safe for human consumption, and ractopamine is not used to fatten livestock.

The Ministry of Health and the Secretariat of Agriculture, Livestock, Rural, Fisheries and Food (SAGARPA) have implemented effective monitoring procedures to ensure food safety.

Similarly, he stressed that food animals slaughtered at Federal Inspection Type (TIF) factories are supervised throughout the procedure by authorized employees.

As a result, it is known where the animals come from, what they eat, how and when they are slaughtered, how and when they are packaged, and for whom they are intended.

He said that Mexico used a monitoring and verification system that allowed the official export of 225,000 tonnes of beef to 36 countries around the world last year.

What is SuKarne beef

SuKarne is Mexico’s largest animal feed and processing company, as well as one of the major beef packaging companies in North America. Mexico is the sixth largest beef producer in the world, with more than 96% of processed meat shipped to the United States. SuKarne is one of the world’s largest providers of dietary protein.

What is the difference between SuKarne ribeye and SuKarne ribeye

ADDITIONALLY, the city’s ILLINOIS Caputo Fresh Market has started selling Mexican beef in a bid to convert Hispanic product buyers into loyal meat buyers.

The four Caputo locations offer the SuKarne (which means “Your Beef”) brand of spare ribs, beerhouse, and other cuts of beef.

Depending on the cut, the line costs $3.99 to $5.99 per pound. The SuKarne rib eye steak retails for $2.99 ​​a pound over Labor Day weekend, $1 off the regular retail price of $3.99.

According to Wally Locke, Caputo’s meat director, the company is eager to partner with one of Mexico’s most popular beef brands.

“SuKarne is just as common in Mexico as Oscar Mayer is in the US,” says Locke.

Locke attributes the brand’s success to its great taste and affordable price point. SuKarne is comparable in price to Select-grade beef from the United States Department of Agriculture.

While many Hispanics shop in Caputo for fruit and vegetables, the company hopes to see more Hispanics in their meat department.

Because they shop with children and grandparents, Hispanics often have taller basket rings, according to Dale Ohman, Caputo’s business development manager.

“Shopping is not a chore for Hispanics,” he said. “This is a family outing.”

Because Hispanics don’t always express their wants and requirements, having a complete product range is essential, according to Ohman.

He described Hispanics as “patient people who don’t whine.” “However, if they are not happy, they will not return.”

The fact that SuKarne appeals to Hispanic buyers and the general market made Caputo attracted to the brand.

Locke told SN, “This is a high-quality product that provides a great deal for everyone, not just Hispanics.”

SuKarne was introduced to Caputo through its distributor in Chicago, Amigos Foods. According to Max Hurtado, president and chief executive officer of Amigos Foods, SuKarne is distributed to about 200 Midwest retail retailers. Hurtado did not want to reveal the names of the shops.

According to Hurtado, the brand appeals to Hispanic and non-Hispanic retailers because it costs less than American beef, tastes great, and the meat is lean.

“Many people think Mexican beef is made from dairy cows, while SuKarne is not,” says Hurtado.

According to Arturo Villarreal, General Manager of Viz Cattle Corp., Rancho Dominguez, California, the SuKarne is made from grain-fed cows with an average age of 23 months. The meat is squeezed and makes for a thicker portion from when the cow is young, according to Villarreal.

SuKarne is available in boneless, boneless, and marinated cuts, including rib eye steak, porterhouse steak, and seasoned skirt steak, and is USDA-vetted and approved.

Namely Cows has been accessible in California and Arizona since 1995, but the company has recently expanded into the Midwest and East Coast areas, including New York. Costco is one store that now carries it.

Why does Mexican meat have a different taste

Clenbuterol is given to many cattle in Mexico to help them gain lean muscle mass and grow faster. This is most likely the cause of the different taste.

Athletes flying to Mexico are advised to watch what they eat before they arrive to avoid testing positive for banned substances. Because it is a banned chemical, it is widely used by powerlifters, bodybuilders, and various other athletes around the world.

Is Mexican beef good quality

Consumer acceptance of all types of Mexican beef, as well as USDA Selected beef, is quite high. In general, northern Mexican beef and USDA Selected beef exhibit higher quality characteristics than other types of Mexican beef and US No Roll beef.

Is Mexican meat grass fed

Grass-fed beef has traditionally been produced for Mexico’s domestic or “national markets” in central and southern Mexico, which includes temperate inland areas as well as tropical and semitropical coastal areas.

Where does most of the beef in the United States come from

Meat from other countries accounts for 8-20% of the overall meat supply in the United States, although only the portion that is imported as meat is visible. While tracking the amount of meat imported by the United States (2.1 billion pounds of beef and 0.8 billion pounds of pork in 2011) and the number of livestock that came into the country (2.1 million cattle and 5.8 million pigs in 2011) relatively simple, estimating the amount of meat produced in the United States from animals imported from other countries is more difficult. The share of domestic production attributable to foreign-born animals is large and increasing, according to ERS estimates based on data on imported livestock by weight category and assumptions about animal growth trends and production timing of imported animals.

The majority of cattle imported into the United States come from Canada and Mexico. Imports from abroad are restricted due to the high cost of quarantine and transportation. Certain types of livestock imports to the United States have increased as a result of consolidation and other structural changes in the North American livestock industry. Weather and pasture conditions in Canada and Mexico, as well as feeder cattle prices in the United States and exchange rates, are the main drivers of this trade.

Cattle breeding methods in Canada and the United States are comparable; both countries produce high-quality grain-fed beef. Live cattle from Canada are imported into the United States for slaughter, feeding, breeding, and dairy purposes. Light feeder cattle are imported from Mexico and housed in pasture or, if large enough, directly to feedlots in the United States. Imports of Mexican cattle into the United States fell after the North American Free Trade Agreement was signed in 1994, but continued to increase when restrictions on Canadian cattle were imposed during the 2003-05 outbreak of bovine spongiform encephalopathy. (BSE). Feeder pigs account for nearly all pigs imported into the United States, with the majority coming from Canada.

Over the past 13 years, foreign-born cattle accounted for an average of 8.1 percent of total monthly US beef production, according to ERS figures. When that number is added to the annual average of 2.9 billion pounds of beef and veal imported from all foreign sources, it is estimated that nearly 16 percent of the annual supply of beef and veal in the United States comes from abroad. Canadian pork provided approximately 93 million pounds per year of the US meat supply from 1995 to 2008. When this number is added to the 895 million pounds of pork imported by the United States each year, foreign sources are projected to account for 8.4% of the total pork supply. in the United States.

Where does Mexican meat come from

While the United States is Mexico’s main meat importer (with a market share of nearly 90% for beef and pork and 97 percent for poultry), it still produces most of its meat.

What kind of beef is the healthiest to eat

The following are the ones that are considered extra slim:

  • Grilled round eyes with steak
  • Steak on the side end of the sirloin.
  • Grilled top and steak
  • Grilled bottom and steak
  • Top sirloin steak.

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