print
print

Key Topic – Hong Kong Beef Access

Hong Kong fully opened to U.S. beef in June 2014, adding newly eligible products such as ground beef, processed meat and some bone-in cuts from cattle more than 30 months of age. The market performed extremely well after Hong Kong began accepting bone-in cuts from under-30-month cattle and boneless muscle cuts from cattle of all ages in 2013, but exports to Hong Kong slowed significantly toward the end of 2014, and remained weak in 2015 and the first half of 2016. Exports began to show a modest rebound in the second half of 2016, but finished the year down 7 percent in volume (112,770 mt) and 15 percent in value ($683.8 million).