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.
October 20th, 2010 / 4 p.m.
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.
See context to find out what was said next.