U . S . AND BRITISH BEEF COOKOFF ADVANCES TRADE OPPORTUNITIES
In September , NCBA ’ s office in Washington , D . C ., hosted the ultimate protein showdown : an American versus British “ Battle of the Beef ” cookoff . Hosted in partnership with the British Embassy in Washington , NCBA staff grilled American ribeyes and New York strip steaks , serving them up head-to-head against British ribeyes .
While this was a friendly event , its purpose ran deeper than simply tasting steaks from two countries . For years , NCBA has been pushing for expanded market access in the United Kingdom ( U . K .) and this event , which featured top British Embassy officials , British agriculture leaders and U . S . policymakers , served as a forum to share how American beef is raised and why a trade relationship with the U . S . would be beneficial .
NCBA ’ s focus on the U . K . started after the country withdrew from the European Union , following a 2016 referendum that would come to be called “ Brexit .”
“ As part of the European Union , British consumers had very limited exposure to U . S . beef and had been fed
British and American steaks go head-to-head . misinformation about our
NATIONAL CATTLEMEN ’ S BEEF ASSOCIATION CENTER FOR PUBLIC POLICY
production practices and the safety of our beef ,” said NCBA Executive Director of Government Affairs Kent Bacus . “ When Brexit happened , that created an opportunity for us to engage with the U . K . and hopefully open a new market for American beef with a key ally and trading partner .”
The U . S . and U . K . have always enjoyed a special political relationship , and the U . K . has qualities that will make it a good trading partner . Like American consumers , the British have an affinity for beef , and it is deeply ingrained in their culture and traditions . While American beef has a distinctly “ sweeter ” flavor profile , British beef is also well-marbled with a touch of earthiness that varies across the countryside . These differences give consumers a variety of choices that will complement each other in the marketplace . Currently , American beef is mainly limited to a handful of high-end London steakhouses , and American beef is frequently unavailable due to strong demand and a very restrictive trade quota limiting the volume of U . S . beef that can be imported annually . The process of opening a new market takes significant time , and NCBA has spent years meeting with both American and British officials to share information about U . S . beef .
“ In many international negotiations , we are educating policymakers who may not understand the science-based production practices of the U . S . cattle industry ,” Bacus said . “ British officials have been very pleased to hear about how American beef is raised by family farmers and ranchers and that more than 85 % of U . S . beef is Beef Quality Assurance certified — a program similar to the British Red Tractor program .”
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