Frozen bovine lips are commonly used in processed meat products such as sausages and deli meats, as well as in traditional dishes in Latin American, Asian, and African cuisines where they are braised or slow-cooked.

Bovine lips are generally considered lower-risk than neural tissue, but they are still subject to USDA FSIS inspection and country-of-origin eligibility requirements. Specific BSE-related restrictions depend on the exporting country's risk classification.

Major exporters include Canada, Australia, and New Zealand, all of which maintain USDA-approved inspection systems and are eligible to ship bovine offal products to the US market.