US House Of Representatives Votes To Repeal COOL

May 21, 2015

Some more good news for Foothills and Canadian beef, pork and chicken producers.

The U.S. House Agriculture Committee met Wednesday morning and overwhelmingly voted to repeal Country of Origin Labelling, or "COOL" legislation.

Colin Woodall, the Vice President of Government Affairs with the National Cattlemen's Beef Association in Washington, D.C. says action on getting rid of "COOL" is coming fast.

"There was actually very little debate. Most of the speeches were in favour of repeal. Only one person spoke in favour of COOL"

Woodall says the final vote was 38-to-6 in favour of repealing the legislation.

Woodall says the next step is to have the issue come up to a full session of Congress, which he says will happen in early June.

He expects it will pass without too much trouble, but says the Senate could be sticky as there's opposition to removing the "COOL" legislation there.

On Monday the World Trade Organization ruled the American's "COOL" legislation was in violation of international trade law.

Source : SteinbachOnline

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.