Pork variety meats include pork livers, hearts, kidneys, and stomachs, as well as bones, ears and tongues. Countries that purchase these items include Mexico, Peru, Japan, South Korea, Taiwan, Hong Kong, China and the Philippines.
“A significant portion of variety meats and by-products go into rendering or lower value products in the United States,” said Becca Nepple, vice president of international marketing for the Pork Checkoff. “Finding new and expanded markets for these products with our trading partners is essential in increasing overall U.S. pork exports.”
The United States leads the world in exporting pork muscle cuts. But while the pork industry produces billions of pounds of variety meats and by-products each year, just under a billion pounds are exported.
Research Leads to New, Innovative Products
- A technique that allows jowl meat to be processed into a low-cost product similar to bacon, and
- A mixture of liver, kidney and heart that is ground and processed into a loaf that can be sliced.
Attendees also discussed the role of microwave technology in producing shelf-stable pork products and new options available to enhance the yield, quality and safety of products using low-value raw materials.
“Research and workshops like this will remain a top priority as the U.S. works to continue to expand pork exports,” Nepple.
Original article Pork Checkoff