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Strategic Market
Profile Report (SMP)
China/HK - Beef
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Market Overview
Beef
The Greater China region, comprised of Hong Kong, Macau, China and Mongolia, holds growth potential for U.S. beef and beef products. In late 2005, Hong Kong resumed imports of boneless beef less than 30 months of age, and by the end of 2006 annual exports reached 3,450 mt valued at $15 million. China declared its border open to U.S. beef in June 2006; however, the two countries have not reached agreement on trade resumption conditions and, therefore, no export certificates for mainland China have been issued to date.
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Strategic Market
Profile Report (SMP)
China/HK - Pork
Click graph for complete SMP
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Pork
The Greater China region (Hong Kong, Macau, China and Mongolia) was the fifth-largest export destination for U.S. pork and pork variety meat in 2006, with exports of 88,439 metric tons (mt) valued at $126 million. Although exports decreased in volume by 4 percent, there was an increase of 13 percent in value over 2005. A 74 percent increase in export volume to Hong Kong was offset by an 18 percent decline for China. U.S. pork exports to China are constrained by a zero tolerance for residues of certain compounds, which has resulted in the delisting of several U.S. plants.
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Traditional Hot Pot Dishes Made Better With U.S. Beef
During the fall season, Hong Kong restaurateurs are fiercely scrambling for the multi-million dollar hot pot market. Hot pot is a simmering metal pot of stock at the center of the dining table used to cook thin slices of frozen meat and fresh vegetables. This method of cooking is especially popular during the fall and winter months. This prompted USMEF to sponsor a hot pot promotion at Cafe De Coral, the No. 1 fast food chain with more 130 outlets in Hong Kong. The giant chain prominently features U.S. grain-fed beef for the promotion, which is expected to last until the end of November and may extend to Christmas, if feedback remains positive. A preliminary survey revealed that most customers who tried the menu were impressed with the high quality of U.S. beef. At least two containers of U.S. Choice-grade beef short ribs are being used for this promotion.
At Maxim's, Hong Kong's largest food and beverage corporation and restaurant chain, USMEF helped the restaurant conduct a hot pot promotion following Chef Jay McCarthy’s chef seminar demonstrating underutilized U.S. beef cuts. According to Maxim’s beef importer, the chain already has sold more than 20 metric tons (mt) (more than 44,000 pounds) of U.S. chuck-eye roll and placed another order for 20-30 mt of U.S. beef.
USMEF Insight Articles
Chinese Leadership Concerned Over Soaring Food Prices
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Copyright 1996-2008 U.S. Meat Export Federation
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