“Time Isn’t A Luxury We Can Afford": NCBA backs the tariff push

NCBA is not historically in favor of tariffs, but sees them as a necessary tool in the current environment.

The National Cattlemen’s Beef Association says it is time for tougher action on global trade. As President Trump pushes a renewed tariff strategy, NCBA is signaling support, saying cattle producers face barriers that require immediate pressure on foreign partners.

NCBA’s Executive Director of Government Affairs says the group is not historically in favor of tariffs, but sees them as a necessary tool in the current environment.

“And, while we are not, you know, historic fans of tariffs, we have to realize the situation we’re in. You know, time is not really a luxury that we can afford, and we need to bring these trade partners to the table as quickly as possible. So this is not just about opening new markets or trying to get some of those deals, which we do support. This is about holding trade partners accountable for a lot of the non-tariff barriers that they’ve applied, all the other restrictions, and for them, not, you know, really living up to the terms of the deals they’ve made with the United States,” said Kent Bacus.

With trade relationships shifting around the world, Bacus says it is a good time for the U.S. to ask some tough questions.

“Are we having, you know, equal access? Is there a level playing field? We know that the U.S. is going to consume more than other countries, but what kind of access do we have, and can we improve that?”

According to the U.S. Meat Export Federation, red meat exports to China have slowed significantly due to retaliatory tariffs, now at 172 percent for pork and 147 percent for beef. The group estimates potential losses at a billion dollars a year for pork and $4 billion for beef. USMEF says China has not renewed export approvals for hundreds of U.S. processing facilities.

Related Stories
“Arkansas was the first state in the country to kick a Chinese-owned company off of our farmland...”
Justin Wilson’s Seven Steaks Étouffée is a slow-simmered Cajun beef stew made with 7-bone chuck steak. It’s perfect served over rice (or Étouffée) for a rich, comforting meal.
Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!