USDA Wants a Two-Degree Change for Some Imported Beef. Protect the Herd First, Then Help the Shopper
On Oct. 20, USDA proposed lowering the aging temperature for certain beef from foot-and-mouth-affected South American regions from 4°C to 2°C, matching the world standard while keeping every other safeguard. In our view, it can work, but only if USDA shows its data first.
By Clara Hughes
ALTAS WORLD NEWS OPINION | By Clara Hughes, Chief Opinion Editor | October 20, 2026 | 6-min read Two degrees Celsius. That is the whole change USDA proposed on Tuesday for certain imported beef: the minimum temperature at which carcasses from some South American regions must age before the meat is deboned would drop from 4°C to 2°C, matching the world animal health standard [1]. It sounds tiny. For American ranchers, who have spent their lives guarding the herd against foot-and-mouth disease, nothing about that disease is tiny. In our view, USDA can make this change, but only if it proves every other safeguard stays rock solid. Key Takeaways USDA's Animal and Plant Health Inspection Service (APHIS) proposed on Oct. 20 to lower the minimum maturation temperature for fresh boneless beef and sheep meat from certain regions affected with foot-and-mouth disease (FMD) from 4°C to 2°C [1]. APHIS says the change aligns U.S. rules with World Organization for Animal Health (WOAH) standards and that "all other existing mitigations" would remain unchanged [1]. The rule covers imports from Patagonia North A in Argentina, listed