China’s customs authority significantly increased its rejections of imported meat in 2024, with the number of rejected shipments more than tripling compared to previous years. This surge has raised questions about whether there were genuine issues with the meat shipments or if the rejections were a strategic effort to support domestic meat producers.

According to monthly reports from the Chinese customs website, a total of 778 shipments of beef, pork, chicken, lamb, and deer meat were turned away at the border last year. This figure is a stark contrast to previous years, where the number of rejections never exceeded 300 since the customs administration took over inspections in 2018.

The increase in rejections was observed across all types of meat, with beef and pork seeing the most significant spikes. Beef rejections soared to 435 shipments, up from the usual 60 to 80, while pork rejections rose to 186 from the previous range of 40 to 70. Chicken rejections saw a smaller increase, from 86 to 112 shipments, and lamb rejections, though fewer in number, have been steadily rising, reaching 43 last year.

Despite the high number of rejections, the total weight of the rejected shipments was 5,633 metric tons, which is just 0.08% of China’s total meat imports of 6.7 million metric tons in 2024. Pork shipments made up about half of the rejected weight, with most containers ranging from 20 to 27 metric tons, while beef shipments were generally smaller, often between 10 to 1,000 kilograms.

China’s rejections affected meat imports from numerous countries. Australia faced the highest number of beef rejections with 144 shipments, while Denmark had the most pork rejections at 101 shipments. Brazil led in chicken rejections, and New Zealand accounted for more than half of the rejected lamb shipments.

Notable increases in rejections were seen for imports from Australia, the European Union, Brazil, Argentina, and the USA. The United States had 43 beef, 37 pork, and 17 chicken shipments rejected.

Denmark’s pork rejections were particularly striking, as nearly all came from a prominent company, marking a significant increase from just 10 rejections over the previous five years.

This surge in rejections has impacted all leading meat companies in Europe, North America, and South America, highlighting the stringent measures China has adopted in its import inspections.

Original story by Dim Sums

Michael Hogan and Belén Carreño | Reuters

First Shipment of Russian Pork Arrives in China

In a historic move, the first shipment of Russian pork arrives in China, marking the end of a 15-year ban. Chinese authorities lifted African swine fever restrictions in September 2023, paving the way for renewed trade.

The 27-ton consignment originated from the Belgorod region. Russia’s Miratorg holding produced the meat and began its journey on 7 March 2024. It was loaded onto a refrigerated container train at Selyatino, then shipped to Vladivostok. From there, the cargo sailed to Nansha port in China. The journey concluded with the shipment arriving at its destination on 13 April 2024. The entire process took approximately one month.

“Our aim is to expand supply volumes in the coming years and tailor products to Chinese preferences,” said Miratorg’s press service. They highlighted their full control over product traceability—from field to table—and pledged to meet all Chinese veterinary standards.

This shipment, supervised by Rosselkhoznadzor (Russia’s veterinary authority), was handled by Fesco’s subsidiary, Dalreftrans. It received Beijing’s approval based on strict sanitary and quarantine standards.

Furthermore, the success has not been isolated. By early April, another Russian enterprise dispatched three additional pork by‑product shipments to China, totaling nearly 168 tonnes.

Overall, this event signals a turning point for Russian pork exports. It represents the first of many potential shipments that could reshape trade between Russia and China.

 

source: Interfax

 

Also:

Russia sends first pork shipment to China in 15 years

Russian pork exports to China begin ahead of schedule

First Russian pork on its way to China

Boosting pork exports to Southeast Asia: Russia launches the Meat Shuttle

Australian goatmeat exports for 2023 reached their second highest volume on record for a calendar year since 2014.

A total of 33,891 tonnes of shipped weight (swt) Australian goatmeat was exported in 2023, a significant increase on the 21,831 swt exported in 2022.

While volume was up, the value of exports was down, reflecting the decline in export goatmeat prices from over $12/kg to below $7/kg over the past 18 months.

Australia’s top three goatmeat export markets for volume in 2023 were the United States, China and South Korea, reflecting the significant increase in volumes exported to China.

China has now overtaken Korea as our second largest export market, despite Korea also increasing its volume.

Market share and export volumes to these three markets in 2023:

• The US accounted for 43% of Australian goatmeat exports, with volume increasing to 14,477 swt in 2023, up from 12,505 swt in 2022.
• China accounted for 20% of Australian goatmeat exports, with volume increasing to 6,757 swt in 2023, up from 290 swt in 2022.
• South Korea accounted for 18% of Australian goatmeat exports, with volume increasing to 5,994 swt in 2023, up from 3,757 swt in 2022.

A number of other markets also increased their volumes in 2023, including Trinidad and Tobago, and to a lesser extent, Malaysia and New Zealand.

 

Meat & Livestock Australia 

Scottish Meat Industry Costs Rise in 2024

The Scottish meat industry costs 2024 are increasing sharply. Stakeholders warn that the scale of these rises could render the sector uncompetitive compared with the rest of the UK.

From 1 April 2024, Food Standards Scotland (FSS) imposed a 20% hike in Official Veterinarian (OV) charges and a 17% rise in Meat Hygiene Inspector (MHI) fees. The Scottish Association of Meat Wholesalers (SAMW) described the move as both excessive and unacceptable.

In contrast, the Food Standards Agency (FSA) in England and Wales introduced far smaller increases. OV rates rose by only 4%, while MHI fees increased by 10%. According to SAMW President Ian Bentley, this gap leaves Scottish processors paying significantly more. He warned that such sharp rises would affect businesses, their employees, and the wider rural economy that supplies livestock.

Industry Concerns

SAMW has raised the issue directly with senior FSS officials. The association also wrote to Jenni Minto, Scottish Government Minister for Public Health, to express concern. The letter warned that these charges could jeopardise competitiveness and sustainability across the sector.

Business leaders echoed these worries. One owner said he could never ask his customers to accept a 20% price rise. Another added that if FSS were a private supplier, “it would no longer be his supplier.”

Context

FSS explained the increases by citing rising costs. The agency must absorb the 7% civil service wage rise for 2023/24 and adapt to a 35-hour working week from October 2024. This adds a £424,000 cost recovery requirement.

Nevertheless, many in the trade argue the scale of the increases risks undermining Scotland’s meat supply chain at a time when margins remain tight.

Overall, the sharp rise in Scottish meat industry costs 2024 has sparked strong opposition, with calls for urgent review and government intervention.

 

 Scottish Association of Meat Wholesalers 

Corned beef has a succulent taste and a rich history. The story of its journey stretches across continents and centuries, shaping food traditions worldwide. If you have ever wondered about the origins of corned beef, this guide explains how it became a staple of trade and cuisine.

The term “corned beef” comes from the old English word corn. It referred to the coarse salt grains once used in the curing process. Before refrigeration, salting meat was vital for survival. Ancient Chinese and Roman records show they preserved beef in this way.

 

In medieval Europe, salt was scarce and valuable. Curing beef with salt allowed communities to store food through harsh winters and long voyages. In Ireland, abundant cattle and access to salt meant corned beef quickly became a staple.

By the 17th century, Ireland’s salted beef gained global recognition. The country exported large volumes to North America and the Caribbean. Irish immigrants also carried their food traditions overseas, helping corned beef take root abroad.

In New England, settlers embraced corned beef with potatoes and cabbage. This combination became the famous corned beef and cabbage dish, now linked to Irish-American culture and St Patrick’s Day. In the Caribbean, local cuisines reshaped the product into meals such as Jamaican bully beef stew, mixing corned beef with tomatoes, onions, and spices.

The 19th and 20th centuries introduced canning. This technology turned corned beef into a long-lasting pantry essential and boosted its global popularity. Today, it remains a versatile product for wholesalers, caterers, and retailers. From premium British cuts to international imports, corned beef delivers flavour, value, and heritage.

The origins of corned beef reveal more than food history. They highlight how trade, migration, and culinary creativity connect people and cultures across time.