In the first eleven months of the year, Paraguay has exported some 320,000 tons of beef with revenue reaching 1,6 billion dollars, indicates data from the National Animal Health and Quality Service (Senacsa).

This figure and revenue will show that 2024 will be the highest on record since 2016.

Chile remains the main market for Paraguayan beef having taken some 36% of total exports. The second market is Taiwan with 11%. (Paraguay is the only country in South America which maintains full relations with the government in Taipei). Other significant markets are Brazil with 9%, United States and Israel with 8% each. Russia received 5% of the shipments, while the European Union accounted for 4% of Paraguayan beef exports.

Paraguay in 2023, according to US Department of Agriculture, was among the ten top exporters of beef with 445,000 tons. The list as the leading exporter is headed by Brazil over 3 million tons.

Likewise by the end of November, Paraguay exported over 11,000 tons of pork, equivalent to some US$ 31 million in revenue. Here again Taiwan was the leading market, acquiring 87% of pork exports, followed by Uruguay with 12%.

Regarding poultry, Paraguay so far in eleven months has exported more than 6,000 tons of chicken meat, generating more than US$ 10 million.

MercoPress

China figures as the main market for Argentine beef, having absorbed in nine months to October 78% of exports, based on data from the ABC Consortium, which represents the country’s largest beef exporters.

Argentina’s exports of beef totaled 641,900 tons in the first ten months of the current year, (Jan/October) a 14.3% increase compared to the same period in 2023. In terms of revenue, these shipments generated US$ 2.5 billion, a 7.2% increase over the same period last year.

During October, exports reached 68,400 tons of refrigerated and frozen beef, equivalent to US$ 274.3 million. However, this represented a month-on-month decline of 5.9% in volume and 8.4% in revenue, according to the ABC Consortium’s report.

Other significant buyers of Argentine beef include, Israel with 6.7%; United States, 4.7%; Germany 4%; Netherlands 3.8%, Mexico and Italy, 1% each.

Despite China’s dominance as a buyer, the prices paid by Chinese importers for Argentine beef remain low, averaging US$ 3,360 per ton in October 2024. This is a sharp drop from the peak price of US$ 5,900 per ton achieved in May 2022.

MercoPress

China has lifted trade restrictions on two Australian meat processing facilities, allowing the full resumption of red meat exports to the country, the Australian government announced on Tuesday.

This move marks the removal of restrictions from all 10 Australian abattoirs that were banned between 2020 and 2022.

The bans were initially imposed around the time China blocked imports of various commodities from Australia, including coal, barley, and wine. Since the new government took power in Canberra in 2022, almost all these restrictions have been lifted, with trade in lobster, the final banned product, set to restart by the end of the year.

Prime Minister Anthony Albanese welcomed the news, stating, “This is great news for Australian exporters, producers, and farmers. Since we were elected we’ve worked tirelessly to resume trade and that’s exactly what we are seeing. It’s a win for trade and a win for Australian jobs.”

Original story by RTHK

 

Beef Wellington is a culinary masterpiece recognized worldwide as a British classic. With its decadent combination of beef tenderloin, pâté, mushrooms (duxelles), and puff pastry, the dish’s reputation as an opulent and celebratory meal is well-established. However, the origins of Beef Wellington, and how it became a staple of British cuisine, is both an intriguing and somewhat debated topic.

The Origins of Beef Wellington
While Beef Wellington is often hailed as a British creation, its true origins are somewhat murky. The dish as we know it today — with a perfectly cooked beef fillet wrapped in pastry — has its roots in European cuisine, particularly French.

The method of encasing meat in pastry is a traditional French technique that can be traced back centuries. The French term filet de bœuf en croûte (“fillet of beef in pastry”) closely mirrors what would later be known as Beef Wellington.

Some food historians speculate that the dish was inspired by similar recipes from France, brought over to England during or after the Napoleonic Wars. This aligns with the time period when French culinary influence began permeating British kitchens, especially among the aristocracy.

The Duke of Wellington and the Name
The dish’s name is often attributed to Arthur Wellesley, the 1st Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo in 1815. The association between the man and the dish likely played a significant role in its rise to prominence in British cuisine.

Legend has it that the dish was named in his honour, either because it was served at celebratory dinners after his victory or because it resembled the highly polished riding boots (or “Wellingtons”) he was known to wear. Though this origin story lacks concrete evidence, it has been romanticised over the years, contributing to the dish’s status as a patriotic British creation.

Wellesley’s military success and status as a national hero made him a symbol of British pride, and it is likely that Beef Wellington was named to evoke a sense of British identity and celebration during the 19th century.

Beef Wellington did not immediately gain widespread popularity after the Duke’s era. Instead, it slowly evolved, becoming a refined dish favoured by the upper classes in England.

The dish saw a resurgence in the mid-20th century, particularly after World War II. As the British middle class grew and international influences became more prominent, Beef Wellington became a symbol of luxury and fine dining. By the 1960s and 70s, it was a fixture at formal dinner parties and special occasions.

The intricacies of preparing Beef Wellington — ensuring the beef is perfectly cooked while the pastry remains crisp — made it a prestigious and challenging dish for chefs. It became a way to showcase culinary skill and technique, which further solidified its reputation as a high-end British classic.

Global Recognition and Modern Interpretations
In modern times, Beef Wellington has transcended its British roots to become a globally recognized dish, thanks in large part to popular media and celebrity chefs.

Gordon Ramsay’s Influence: One of the most significant figures in popularizing Beef Wellington in recent years is British chef Gordon Ramsay. Through his television shows, such as Hell’s Kitchen, Ramsay has showcased Beef Wellington as a pinnacle of culinary expertise, bringing it into the mainstream and making it accessible to home cooks around the world.

Modern Variations: Today, many chefs experiment with variations on the classic Beef Wellington recipe, including different types of meat or vegetarian alternatives. While the core of the dish remains the same, its flexibility allows for creative interpretations, keeping it relevant in contemporary cuisine.

Beef Wellington’s status as a British classic is rooted in both its association with the Duke of Wellington and its evolution within British culinary tradition. From its likely French origins to its resurgence in the 20th century as a symbol of refinement, the dish embodies British pride and culinary excellence. Today, Beef Wellington remains a beloved dish, celebrated for its rich flavors, technical challenge, and historical significance.

By continuing to evolve while staying true to its luxurious roots, Beef Wellington maintains its place as one of the most iconic and cherished dishes in British cuisine.

MLA

Irish Beef Prices Soar

Prices

Deadweight pig prices in Ireland are on an upward trajectory in response to relatively tight supplies for slaughter. Prices have increased steadily week on week from a low of 190c/kg in mid February 2024. The average price paid for grade E pig prices in Ireland for the w/e 11th November was €2.02/kg excluding Vat. The current Irish price is 5c/kg lower than the corresponding week last year.

Throughput

While throughput has improved in the last quarter demand continues to run ahead of supplies. Total throughput YTD is 2,687,776 which is marginally behind the corresponding period in 2023.

The latest available data from the CSO shows that Irish exports of primary pigmeat products were valued at €243 million, 2% higher than the corresponding period in 2023. A recovery in pig supplies for processing and a slight improvement in carcase weights have contributed to a similar 2% increase in export volumes during H1.

Within the H1 exports, there were notable increases in the value of trade to the UK (+16% to €71 million), and EU markets (+25% to €59 million). Meanwhile, there were declines in the value of Irish pigmeat exports to Asian markets (-15% to €77 million) and Oceania (-37% to €16 million.).

Bord Bia

Irish Beef Prices Soar

French supermarket giant Carrefour apologized so that Brazilian meatpackers would end their boycott of the group and resume deliveries to stores nationwide, Agencia Brasil reported Tuesday.

The measure had been adopted after the company’s CEO Alexandre Bompard said last week that meat produced in the South American country did not meet European standards for which he was forced to recant.

“We know that Brazilian agriculture provides high-quality meat, respect for standards and taste. If Carrefour France’s communication generated confusion and could have been interpreted as questioning our partnership with Brazilian agriculture and as a criticism of it, we apologize,” he said in a letter sent to Agriculture Minister Carlos Fávaro.

The crisis began when Bompard posted on a social network the letter he had sent to French producers, promising not to use meat from Mercosur countries in French markets. The message was poorly received by Brazilian producers, who started a movement to boycott the supply of meat to Carrefour’s markets in Brazil.

The Masterboi meatpacker, which supplies between 400 and 450 tons of meat a month to Carrefour stores, told Agência Brasil that it had suspended new meat deliveries since the weekend. However, with Tuesday’s retraction, the company has authorized the resumption of deliveries. According to Carrefour, there have been no meat supply problems in recent days.

In a statement sent to shareholders, Carrefour Brasil said that deliveries had resumed. “The delivery schedule for beef products has been resumed and the Company expects the normalization of the replenishment of such products over the next few days,” it said.

MercoPress

London’s historic Smithfield meat market, the oldest in the capital, is set to shut down permanently by 2028 after its operators voted against relocation plans.

The market, which has been in operation for 850 years, was initially slated to move to a £1bn development in Dagenham, along with Billingsgate fish market in Canary Wharf, which will also close.

The City of London Corporation, which owns and operates both markets, decided to reject the relocation plan due to a surge in construction costs and wider inflation. The corporation has committed to working with market traders to help them find alternative premises and has offered compensation to the traders.

Chris Hayward, policy chairman of the City of London Corporation, stated that the move “represents a positive new chapter” for the markets. He emphasized that by stepping back from direct market operations, the corporation aims to create opportunities for these businesses to thrive independently.

Traders, however, expressed concerns, telling the BBC that “it’s all about the money now.”

For more details, you can read the full story at  Farming UK

Halal meat now accounts for 30% of lamb sales in the UK, according to new research from the Agriculture and Horticulture Development Board (AHDB).

The findings shed light on how the consumption habits of halal meat consumers have evolved since the Covid pandemic and the cost-of-living crisis, providing valuable insights for farmers and the wider meat industry.

The AHDB report delves into the behaviours and preferences of halal meat consumers, helping businesses in the sector better understand what drives their purchasing decisions. It also highlights the significance of Islamic festivals and offers key opportunities for the halal meat sector to meet the growing demand for specific products.

While Muslims represent around 6.5% of the UK population, they are a crucial consumer base for lamb, contributing to a notable portion of the market. Despite a steady decline in lamb consumption over the last two decades, mainly due to the higher price of lamb compared to other meats such as chicken, lamb continues to be a key protein source for the Muslim community. In fact, 80% of halal consumers eat lamb weekly, and 64% consume mutton weekly—figures that far exceed the 6% of the general UK population who include lamb in their diets.

The research also reveals that Muslims spent £823 million on halal meat alone in 2023, a substantial sum that highlights the growing market for halal products. In comparison, in 2016, UK Muslims were estimated to have spent £4.64 billion on halal food and beverages, reflecting a significant shift in spending patterns and consumption habits in recent years.

The findings indicate that farmers and producers could benefit from gaining a deeper understanding of the halal market and its unique requirements. By tailoring offerings to suit the preferences of halal consumers, the industry has the potential to tap into a lucrative and loyal consumer base, ensuring long-term growth for the sector.

As demand for halal products continues to rise, the AHDB’s report offers a timely opportunity for the industry to better meet the needs of Muslim consumers, ensuring that they continue to enjoy high-quality halal lamb and mutton products while supporting the growth of this important market.

Source: AHDB