MEXICO CITY — What do an American steakhouse and a Mexican taquería have in common? It’s all about the meat.
Mexico is one of the main markets for American beef, while the U.S. is the main buyer of Mexican steaks. And during the first half of the year, Mexican beef exports are at a record high.
This year, almost 85 percent of the beef produced in Mexico has been shipped to the U.S. That’s 78,000 tons of meat, or $383 million, 4,000 tons more than last year. Including other markets, Mexico exported more than 93,000 tons of beef.
But Mexico is also a big buyer of American beef: 91 percent of the imported beef comes from the United States.
Juan Carlos Anaya heads Grupo Consultor de Mercados Agrícolas, a consulting group specialized in the agricultural market based in Mexico City. He says Americans buy premium cuts from Mexico, like fillets and loins. And Mexicans?
“Mexicans love tacos, so we buy beef pulp for thin steaks, as well as other parts that are highly appreciated here, like bowels and tongue,” Anaya said.
According to Anaya, the complementary beef market between both countries has benefited consumers on both sides of the border by allowing better products, lower prices and more access to beef protein.
“Beef trade proves that our markets are global and open. We have a 3,000 kilometer border that allows our products to be commercialized in a win-win situation for both parts,” the expert said. “Our border’s dynamic is bigger than the ideas of those politicians who try to put more hurdles on the way.”