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When I launched EMEAT in April 2021, I built the foundation on three core promises: Ease of Use Affordability for All No Long-Term Commitments Fast forward to 2026, and those pillars haven't budged. Today, with over 4,000 users navigating the complexities of the U.S. meat industry t...

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Starting in May 2026 , EMEAT will launch the EMEAT Special Series , a new content initiative focused on delivering in-depth meat industry insights , including market trends, food safety, and supply chain traceability. Designed for industry professionals, this series expands beyond traditional...

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Understanding retail beef trends is critical for making informed decisions. With our new Weekly Retail Beef Feature , EMEAT users can now monitor weekly retail pricing, store coverage, and market movements—all in one place. It includes: Weekly retail beef prices by cut Price changes w...

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In today's competitive meat industry, relying solely on middlemen or traditional sales channels can limit your growth. Producers and distributors need modern tools that provide control, flexibility, and direct access to buyers . That's where Meat Auction House (MAH) steps in — giving you the po...

This section provides an overview of the different types of wholesale pork sales reported in the U.S. market, each defined by how the price is determined and the delivery time agreed upon between packers and buyers. The accompanying table shows the frequency with which each type of sale is reported...

This section provides an overview of beef cattle purchasing methods — including Negotiated, Formula, and Negotiated Grid — along with their definitions and pricing mechanisms. It also breaks down the frequency of reported sales across different quality grades and sale types, offering insights into ...

Below is a summary of key pork cuts and terms commonly used in wholesale markets, pricing reports, and meat processing operations. Understanding the different primal and subprimal cuts of pork is essential for anyone working in the meat industry. Each cut has distinct characteristics in terms of te...

Understanding the different primal and subprimal cuts of beef is essential for anyone working in the meat industry. Each cut has distinct characteristics in terms of tenderness, fat content, and culinary use. Additionally, industry terms like cutout value , composite , and beef trimmings help a...

The table below provides definitions for the primary classes of swine , based on sex and reproductive status. These classifications, established by the USDA, are essential for accurately identifying and categorizing pigs within the industry—whether for breeding, production, or meat quality purpose...

The following table outlines the Beef Fat Limitations (FL) as defined by USDA standards. Each level indicates the maximum average fat thickness and the maximum fat allowed at any single point. These classifications help ensure consistency in the quality and presentation of beef cuts. Source: U...