Second U.S. Meat Traders Club Event in Shanghai Connects Members, Importers

U.S. pork cuts were highlighted at the U.S. Meat Traders Club reception, with an emphasis on quality and versatility

More than 250 people – including Chinese importers, distributors, retailers and foodservice professionals – attended the second U.S. Meat Traders Club event, hosted by USMEF at the Shanghai Four Seasons Hotel. The gathering featured an update on the club’s activities and the global red meat market, and was funded by the Iowa Pork Producers Association and the Texas Beef Council.

“The purpose of the club is to connect Chinese traders with USMEF member companies and disseminate information about the U.S. red meat industry and markets,” said Ming Liang, USMEF-Shanghai marketing director, in his welcome remarks. “We bring U.S. and Chinese industry leaders together and remind buyers about the high quality, consistency and unmatched flavor of both U.S. pork and beef.”

The reception highlighted U.S. pork cuts available in China and featured two dozen dishes demonstrating their versatility.

“The new cuts introduced before dinner showed the traders how lower priced U.S. cuts will help their businesses expand and increase profits,” explained Joel Haggard, USMEF senior vice president for the Asia Pacific.

U.S. pork cuts were highlighted at the U.S. Meat Traders Club reception, with an emphasis on quality and versatility

A video playing at the reception recounted events since the first U.S. Meat Traders Club meeting, and previewed the upcoming release of the club’s e-book, a collection of photos and information that has created much anticipation among club members.

Evan Wang, the new U.S. Meat Traders Club chairman, and Jinshui Lin, secretary general, shared their goals and expectations for the club in the upcoming year.

Haggard addressed the club on global market conditions for red meat and USMEF activities. He discussed competition facing U.S. pork and the ongoing effort to gain access for U.S. beef in China.

“Development of the U.S. Meat Traders Club will help further tighten our relationships with the top domestic traders,” Haggard said. “With the relisting of U.S. pork plants and the hope of reopening for U.S. beef, gathering these local traders and keeping them updated is extremely important, and will help us to rebuild the market for U.S. red meat.”