On beef muscle cuts it's 5%. On genetics—semen and embryos—it's 10%. And on the processed products—sausages, deli meats, cured products—it's 21% to 28%, depending on what the product is.
On October 20th, 2010. See this statement in context.
On October 20th, 2010. See this statement in context.
Director, Government and International Relations, Canadian Cattlemen's Association
On beef muscle cuts it's 5%. On genetics—semen and embryos—it's 10%. And on the processed products—sausages, deli meats, cured products—it's 21% to 28%, depending on what the product is.
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