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Barbados Ends Restrictions On U.S. Beef

Thursday, January 24, 2008

(American Meat Institute)

All fresh, frozen or chilled beef and beef products (beef products include offal, variety meats and processed beef) derived from cattle slaughtered on or after January 16, 2008, are now eligible for export to Barbados.

Cattle 30 months of age and over must remove specified risk materials (SRM) as listed in the Food Safety Inspection Service (FSIS) Export Library. The move ends restrictions on U.S. beef imposed as a result of BSE.
 
More detailed information is online in the export requirements of FSIS at http://www.fsis.usda.gov/Regulations_&_Policies/Barbados2_requirements/index.asp


Barbados is a key market in the Caribbean for bone-in prime rib, veal rack chops, and T-bone and porterhouse steaks, currently being sourced from Canada. Barbados is also one of the biggest vein-in (end) steak markets for New York strips. Barbados imported an estimated $2.6 million of beef and beef products in 2007, 92 percent of which was boneless beef.

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