You're standing in the meat aisle at the local Kroger or Safeway, staring at a pack of ground chuck. It says "Product of USA," or maybe it says nothing at all. You might think, naturally, that because America has massive ranches in Montana and Texas, we’ve got enough cows to feed the world.
The short answer is yes. Does the US import beef? Absolutely. In fact, we import a staggering amount of it.
It feels counterintuitive. We are the world's largest producer of beef, yet we’re also one of the top importers. Last year alone, the United States brought in billions of pounds of beef from places like Canada, Mexico, Australia, and Brazil. It’s a global shell game that mostly comes down to one thing: Americans love burgers more than they love almost anything else.
The lean meat gap and the burger economy
Here is the weird part of the cattle business. We raise some of the best, most marbled, high-fat grain-fed cattle on the planet. Think of those thick, juicy ribeyes you see at a high-end steakhouse. That’s what we do best. But you can't make a standard 80/20 hamburger out of pure prime rib fat.
To make the ground beef that fills billions of fast-food buns and grocery store trays, processors need "lean trim." This is very low-fat muscle meat. Because our domestic cattle are bred to be fatty and delicious, we actually have a shortage of the lean stuff.
So, we shop elsewhere.
We ship our expensive, high-quality steaks to Japan and South Korea for a premium price. Then, we turn around and buy lean, grass-fed beef from Australia or New Zealand to mix with our domestic fat scraps. This creates the "perfect" burger blend. It’s basic math. We have the fat; they have the lean. We trade.
Where does it actually come from?
If you look at the data from the USDA Economic Research Service, the hierarchy of importers stays fairly consistent, though the percentages wiggle every year based on droughts and trade deals.
Canada is usually our top partner. It makes sense. The supply chains are basically invisible across the border. A cow might be born in Alberta, fed in Nebraska, and slaughtered in Illinois. Is that an "imported" cow? Technically, yes. But in the eyes of the industry, it's just North American beef.
Mexico follows closely behind. They provide a massive amount of both live cattle and processed beef. Then you have the "Oceania" players—Australia and New Zealand. These countries are the kings of grass-fed lean beef. When Australia has a massive drought, they liquidate their herds, and our imports spike. When they are rebuilding their herds, our ground beef prices at McDonald's usually go up.
Then there is Brazil. Brazil is a powerhouse, but it’s a controversial one. Trade with Brazil has been switched on and off over the years due to foot-and-mouth disease concerns and political pressure from US rancher lobbies like R-CALF USA.
The "Product of USA" labeling controversy
For a long time, there was a massive loophole that drove American ranchers crazy. Under previous rules, if you imported a giant slab of beef from Brazil, cut it into smaller pieces in a facility in Philadelphia, and repackaged it, you could legally label it "Product of USA."
It felt like a lie. Because, honestly, it kind of was.
Consumers thought they were supporting a rancher in Wyoming when they were actually buying beef from the Amazon basin. However, in early 2024, the USDA finally finalized a rule change. Now, to use the "Product of USA" label, the animal must be born, raised, slaughtered, and processed entirely within the United States.
It’s a big win for transparency. But it doesn't change the fact that about 10% to 15% of the beef we eat still comes from across the ocean or the border.
Why don't we just grow more cows?
You'd think the solution is simple. If we need more beef, just raise more cattle.
If only.
The US cattle herd is currently at its lowest level in decades. We’re talking 1950s levels. Why? Drought. In places like Kansas, Oklahoma, and Texas, the grass literally stopped growing. Ranchers couldn't afford to buy hay to keep their herds alive, so they sent their "mother cows" to slaughter.
When you kill the mother cows, you don't get calves next year. It takes years to rebuild that population. While we wait for the rain and the herds to grow back, the only way to keep grocery store shelves full is to increase imports.
The global price see-saw
Imports act as a pressure valve. If we didn't import beef, the price of a pound of ground beef would likely skyrocket to a point where the average family couldn't afford taco night.
🔗 Read more: Why 225 Liberty Street Matters More Than You Think
But this doesn't sit well with everyone. Organizations like the National Cattlemen’s Beef Association (NCBA) spend a lot of time balancing the need for trade with the protection of domestic prices. If we let in too much cheap foreign beef, the price our local farmers get for their cattle drops. If the price drops too low, the farmer goes out of business.
It’s a delicate, high-stakes game.
What you should look for at the store
Next time you’re shopping, don't just look for the price tag. If you want to ensure your money stays in the US, look for the new, stricter "Product of USA" seal.
Check for "Grass-fed" labels too. A lot of grass-fed beef in the US is imported because it’s cheaper to grow grass-fed cattle in the year-round green pastures of Uruguay or Australia than it is in a snowy Montana winter. If it’s grass-fed and cheap, there is a very high chance it took a boat to get to you.
Actionable insights for the conscious consumer
Understanding the "does the US import beef" question is more than just trivia; it's about how you spend your food budget.
- Verify the New Labeling: Since the USDA rule change, the "Product of USA" label is finally trustworthy. If you don't see it, assume the meat is a global blend.
- Buy Half or Quarter Cows: The best way to bypass the import system entirely is to find a local producer. Websites like Eatwild or LocalHarvest connect you directly with ranchers. You'll need a chest freezer, but you'll know exactly where that cow lived.
- Understand the "Lean" Factor: If you are buying 90/10 or 95/5 lean ground beef, you are much more likely to be consuming imported meat. If you want domestic, consider buying a fattier cut and having the butcher grind it for you.
- Watch the News on Trade Barriers: Keep an eye on trade relations with Brazil and Paraguay. Disruptions in these areas often lead to a 5-10% jump in fast-food prices within a few months.
- Traceability Apps: Some high-end brands now use QR codes on the packaging. Scan them. They can sometimes show you the exact ranch or processing plant the meat originated from.
The American beef industry is a marvel of efficiency, but it is not an island. We are deeply entwined with the rest of the world. Whether it's for the sake of the "burger blend" or surviving a domestic drought, the trucks and ships carrying beef into the US aren't stopping anytime soon. Knowing where your food comes from is the first step in deciding what kind of agricultural system you want to support with your wallet.