Meat Groups Merge To Become North American Meat Institute

NAMI logo

The American Meat Institute and North American Meat Association have merged to become the North American Meat Institute (NAMI), becoming a unified voice for meat and poultry companies large and small. The merger became official Jan. 1.

The new association’s mission will be detailed during a webcast at 2 p.m. (ET) Tuesday. The briefing also will highlight the group’s key priorities across various program areas, including regulatory, scientific, legislative and public affairs as well as international trade.

Barry Carpenter will serve as NAMI’s president and CEO. He, along with NAMI SVP of Public Affairs Janet Riley, will lead the webcast.

In a blog post last week, Carpenter says the merger “brings together two great organizations, each with their own strengths, personalities and cultures, into one larger, stronger, better organization.

“AMI brought a wide array of experts on issues like the environment, animal welfare and worker safety as well as scientific depth,” he adds. “NAMA brought a hands-on regulatory services team that works in the trenches each day with members that are challenged by the intense regulatory oversight that is ‘A Day in the Life of the Meat Industry.’ AMI was intensely Washington-focused while NAMA’s fingers were in the field.”

Carpenter notes that NAMI will lead a unified effort to confront the challenges the industry faces.

“This includes a strong voice with our regulators at USDA, FDA and others as well as hands on assistance at the plant level, where our staff can guide members on inspection rules and regulations and other issues that might arise,” he says.

More specifically, he reveals, members will benefit from:

• A combined website, meatinstitute.org, which features important regulatory, scientific, legislative, international trade, communications and other materials of importance to members;

• Scientific research and expertise through the NAMI Foundation;

• Crisis communications support before, during and after an event;

• The “Lean Trimmings” newsletter with weekly industry news and updates; and

• Expanded education and networking opportunities throughout the year.

About The Author

A former newspaper editor and publisher who has handled digital duties for The Shelby Report since 2011. She once enjoyed leisurely perusing the grocery store aisles but, since having a baby in 2016, is now an enthusiastic click-and-collect shopper.

1 Comment

  1. Bob

    I know the efficiency in raising larger beef by the packers and ranchers makes for higher profits for them, but has anyone in analytics ever considered what the larger cuts do to the budget of the consumer (and the profits at the store)? Steaks at $14.00, roasts at $40.00, standing rib roasts well over a $100.00. I think this strategy has diverted the Consumer dollar to other proteins that offer smaller cuts. When I was a meat cutter in the early 70’s, we brought in cattle averaging 600 lbs. on the rail. Today, according to spokesmen at the plants I have toured, the beef come in right around 900-1,000 lbs, resulting in the large cuts we sell today. I have brought this up at some major beef packing houses and they actually brag about how large they have grown their beef to be. I think smaller cattle might help drive down unit cost without sacrificing profits at the Stores…just food for thought

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