My growing fear is that the U.S. pork industry is going to miss a golden strategic opportunity.  It had appeared that pork would have a definite price advantage on beef.  In addition, pork cooked to 145 degrees with a three- minute rest could compete favorably against steaks and other products.  But will all of this negate that opportunity by driving hog and pork prices higher?  It will to some degree.  The question is how much and, again, we won’t know that for a while.

north american pork industry data

competing meats