Trim Trading & Tariffs

Beef trim has long been regarded as a key market indicator, because it is the closest comparison we have to cheaper protein sources, such as chicken.

The demand for time has risen exponentially in recent years as chefs and retailers become more creative with the product, making gourmet offerings for items such as burgers and sausages, with higher margins.

See the below infographic for a quick rundown on the trim situation, or read on for further details.

Australian beef production breaking records

For context, you may have heard news about how Australia is now producing record numbers of beef this year (up 10% year-on-year for Q3). At the same time international demand for Australian beef as a whole remains exceptionally strong, with Australia recording back-to-back record months for beef exports in June and July. July’s export volume alone was 17% higher than last year.

To put it simply, while Australia is producing more, we’re also exporting more – resulting in less beef available for the domestic market.

The different types of beef trim

There are several categories of beef trim – not all trim is created equally.

The abbreviation CL refers to the term "chemical lean" which measures the amount of lean red meat compared to the amount of fat in a sample of meat, using an approved method chemical analysis. The CL of meat being analysed includes a ratio of meat to fat as a minimum percentage, for example 90CL, where 90% of the pack will be lean red meat and 10% of the pack will be fat.

Much of the frozen 90CL product imported into the USA from Australia is used in the meat grinding process, where the lean 90CL is mixed with 50CL US fat trimmings to create the classic 75CL American burger patty.

• TIP: 90CL trim prices are important context for the entire red meat supply chain, so you can see the latest 90CL prices in the imported beef market in the US at the Meat & Livestock Australia website.

Import conditions in the US

The United States in particular have strong demand for trim that they cannot produce themselves as their cattle inventories are at their lowest levels since 1951, while their domestic demand for red meat remains strong. 

The recent announcements that the 50% tariff on Brazilian beef has been removed should help the US’ situation, as among all countries currently supplying beef to the US, Brazil has the most available supply.

In the meantime, Australian beef tariffs have also been removed. Generally speaking, this move means the Australian sector is anticipating beef exports into the US to continue to rise, because even with strong incentives, it is not a given that US imports from Brazil will rise dramatically. At the very least, a surge in Brazilian slaughter to cater to American demand is not sustainable given the already sharp decline in cattle inventories in Brazil.

How does this feed into increasing trim prices?

50% of America's beef consumption comes from burger patties and, as of November 2025, beef trim prices are at historic highs. American buyers are paying record prices for imported lean beef, with reports of 90CL trim averaging around $US390/cwt in Philadelphia markets, up from $US295 a year earlier for imported Australian lean trim.

Exporter traders are reporting that their trim earnings are up to 20% higher in the US market making it difficult for domestic buyers to compete. But that is not the only place Australian trim is going. In recent years, more of our trim is getting sent through into the Asian markets due to a confluence of factors, not least being increased demand from China and a general rise in western-style quick service retail offerings requiring more trim for their menus.

As a consequence, what remains in the domestic market faces heavy competition across foodservice wholesalers and major supermarket retailers.

Domestic trim competition

Major supermarkets are also buying more beef trim to create value-added options in response to cost of living concerns and a consumer desire to make the protein offering “go further” than a single steak. You will notice burger patties, mince and ground beef options taking up more space in the aisle while steak, pork and lamb offerings will take relatively less.

What does this mean for the domestic foodservice sector?

As competition in both the export and domestic markets continue to increase, please stay close with your Andrews Meat sales representative with any forecasted volumes coming into the busy season to help us maintain your coverage and supply security.

Disclaimer: The information contained in this blog is provided for general informational purposes only. While Andrews Meat Industries has exercised reasonable care, skill and diligence in its preparation, many factors — including environmental and seasonal conditions — can impact its accuracy and currency. For tailored advice relating to your business, please contact your Andrews Meat Industries sales representative.