Farms.com Home   News

Statement from Agriculture Secretary Tom Vilsack on the Country of Origin Labeling Requirements for Beef and Pork

WASHINGTON  - Agriculture Secretary Tom Vilsack today released the following statement regarding the language in the omnibus bill repealing the country of origin labeling requirements for beef and pork products.

"The omnibus bill repealed the country of origin labeling (COOL) requirements for muscle cuts of beef and pork, and ground beef and pork. Effective immediately, USDA is not enforcing the COOL requirements for muscle cut and ground beef and pork outlined in the January 2009 and May 2013 final rules."

USDA will be amending the COOL regulations as expeditiously as possible to reflect the repeal of the beef and pork provisions. In addition, all imported and domestic meat will continue to be subject to rigorous inspections by USDA to ensure food safety.

Source: USDA


Trending Video

Season 6, Episode 10: Defining Resiliency and the Research Driving Swine Health Forward

Video: Season 6, Episode 10: Defining Resiliency and the Research Driving Swine Health Forward

Genetic research and new technologies continue to influence the future of swine health and production efficiency. In this episode, we explore how research and technology are being used to support stronger, more resilient pigs, while also improving overall production outcomes. In this episode, we are joined by Dr. Jenelle Dunkelberger, geneticist with Topigs Norsvin, to discuss both routine and emerging strategies for improving piglet, pig, and sow livability. She outlines two primary approaches to enhancing resiliency: gene editing and traditional selective breeding. Continuing the resiliency conversation, we also hear from Dr. Lucina Galina, director of technical research projects at the Pig Improvement Company. She shares insights into ongoing gene-editing work focused on PRRS, detailing the pathway to success, regulatory and practical considerations, and the questions that still remain as the technology evolves. Together, these conversations provide a closer look at how research, genetics and innovation are shaping the future of swine health and livability.