Agriculture In-depth-- Variety meats take up big space in export markets for U.S. cattle industry

Most Americans don't eat much of what are called the "variety meats" after a beef animal is butchered, but there's solid demand for those cuts in the global export market. In this episode, Senior Vice President of Industry Relations for the U.S. Meat Export Federation John Hinners chats with DRG Media's Jody Heemstra about variety meats and their popularity in other countries. Agriculture In-depth is brought to you by Kimball Livestock Exchange.