08/25/2026
I feel all this 1000%.
Read and learn.
And we have a limited number of steers going for processing this fall. Get on our list. Come see our fields and shake our hand. You can know where your beef comes from and have confidence in the food on your family’s table.
I went down a bit of a rabbit hole this morning after seeing the Administration’s announcement that, for the next 90 days, the United States will allow up to 300,000 metric tons of “product for ground beef” to enter the country without the normal out-of-quota tariff.
First question: what exactly is “product for ground beef”?
Mostly lean beef trimmings, sometimes called manufacturing beef. It isn’t necessarily a package of finished hamburger arriving at the dock. American beef production generates a lot of fattier trim, and processors blend that with very lean beef (often imported) to make hamburger at a desired fat percentage.
So, for example, very lean 90/10 trim can be mixed with fattier domestic trim to produce the 80/20 ground beef you buy at the grocery store.
And here is where the story gets uncomfortable.
The Administration has not yet disclosed which countries will supply this new 300,000 metric tons. But earlier this year, the United States specifically increased Argentina’s tariff-free quota by another 80,000 metric tons of lean beef trimmings for ground-beef production.
Meanwhile, Argentina has been dealing with some troubling export-food-safety incidents.
In March, China suspended imports from one of Argentina’s major beef processors, ArreBeef, after chloramphenicol was detected in a beef shipment.
Chloramphenicol is not some harmless antibiotic residue.
It is a broad-spectrum antibiotic that has been prohibited for use in food-producing animals in the United States for decades because exposure can cause bone-marrow suppression and aplastic anemia; a rare but potentially fatal failure of the bone marrow to make blood cells.
The FDA has stated that it has not been possible to establish a safe level of human exposure to chloramphenicol residue because the reaction can be unpredictable.
Russia has also imposed enhanced testing or temporary restrictions on Argentine meat plants this year after finding other food-safety problems, including antibiotic residues and Salmonella.
None of this means that “Argentine beef is bad.”
And it certainly doesn’t mean that every piece of imported beef is unsafe.
It means something much simpler:
The farther your food gets from you, the harder it becomes to know its story.
Where was the animal born?
Who raised it?
What drugs was it given?
How long were the withdrawal periods?
Where was it slaughtered?
How many companies handled that meat before it reached you?
What country did it come from?
And when it becomes anonymous “product for ground beef,” would you ever know?
This is one of the reasons I believe so deeply in local agriculture.
When you buy beef from a farmer or rancher in your own community, food stops being an anonymous global commodity.
You can ask what the cattle ate.
You can ask how they were raised.
You can ask what medications are used.
You can see the pastures.
You can know where they were processed.
And, perhaps most importantly, you know who is accountable for putting that food on your family’s table.
That relationship has value that doesn’t show up on a grocery-store price tag.
We can argue endlessly about tariffs, trade policy and whether importing cheaper beef is good or bad economic policy.
But one thing has become increasingly clear to me:
🥩 Know your farmer. Know your rancher. Know your food. 🥩
Whenever you have the opportunity, buy food from people whose hands you can shake.
That is one of the most meaningful forms of food security we have.
