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This sample report showcases the market intelligence available through EMEAT's Weekly Commodity Recap for the North American meat industry. Through up-to-date pricing data, Weekly Market Commentary, Packer Margins, U.S. Export Data, Meat Production Under Federal Inspection, Meat Cut / Sub-Primal Pr...

MARKET COMMENTARY

EMEAT is launching a series of in-depth industry reports, which we have named Insights Briefs . The inaugural edition focuses on Processing Beef . Here is a section of the report that provides a detailed historical perspective on how we reached the point where 80% lean trimming prices are app...

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Your Quick Guide to Meat Market Data, Price Forecasts & Industry Insights Welcome to EMEAT, a market intelligence platform designed for professionals across the beef, pork, poultry, and livestock industries. Whether you're tracking meat prices, analyzing supply and demand trends, monitoring pac...

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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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The Lebanese-Mexican Fusion of the Vertical Spit 1. Origin and History Al Pastor ("in the style of the shepherd") is the result of Lebanese immigrants moving to Puebla, Mexico, in the early 20th century. The Ancestor: It is a direct descendant of the Shawarma. The Lebanese brought the vertical...

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The Art and Science of the Mexican Confit 1. Origin and History Carnitas, which translates to "little meats," originated in the state of Michoacán, Mexico. The Spanish Influence: The dish was born shortly after the conquest, as the Spanish brought pigs and, crucially, the technique of render...

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1. Origin and History The term "Barbacoa" is the linguistic ancestor of the English word "Barbecue," derived from the Taíno word barabicu (sacred fire pit). The Caribbean Link: Originally, it referred to a wooden grate used for smoking meat over a fire. The Mexican Adaptation: In the central...

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The "Cured" Shredded Pork of the North 1. Origin and History Chilorio has been a staple of Sinaloan cuisine for over 300 years. Preservation Roots: Before refrigeration, the people of Culiacán needed a way to preserve pork in the blistering northern heat. They developed a process of frying shr...

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From "Garbage Meat" to Global Sensation 1. Origin and History Birria originated in the 16th century in the state of Jalisco, Mexico . Its birth was a matter of ecological necessity. The "Pest" Problem: Spanish settlers introduced goats to Mexico. Lacking natural predators, the goat popula...