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

MOSCOW. April 15 (Interfax) – The first shipment of Russian pork has been delivered to the Chinese market according to Miratorg, the first company to begin deliveries after China lifted restrictions on Russian pork imports last September.

A consignment of products weighing 27 tonnes was produced at the holding’s meat processing complex in the Belgorod region and sent from Selyatino station on March 7 by rail to Vladivostok. From there, it was loaded onto a ship to the port of Nansha in China. Russian transport company Fesco organized the intermodal shipment process.

The container arrived at the Chinese port after one month in transit, from where the importer unloaded the shipment into his warehouse on April 13.

“We greatly value the Chinese market and take a responsible attitude towards fulfilling all the veterinary requirements of the importing country. The goal is to increase supply volumes in the coming years and expand the range of meat products in accordance with the taste preferences of Chinese residents.

The company independently ensures 100% quality control and complete traceability of products at all stages from “field to table,” Miratorg’s press service said.

 

Interfax

 

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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 

Scotland’s meat industry is at risk of being rendered ‘uncompetitive’ in comparison to the rest of the UK by the imposition of huge cost increases by Food Standards Scotland (FSS).

An April 1st price hike by FSS of 20% for the provision of Official Veterinarians (OVs) and a 17% rise in the cost of Meat Hygiene Inspectors (MHIs) has been described as excessive and unacceptable by the Scottish Association of Meat Wholesalers (SAMW).

“The Food Standards Agency (FSA) in England and Wales is, in contrast, raising its OV rate by 4% and MHI rate by 10%, leaving both charges well below the levels our members are being required to pay,” said SAMW President, Ian Bentley. “If the FSS increases are allowed to stand without any abatement, they will impact our businesses, the staff our members employ and the wider farm-based rural economy from which we draw our raw materials.”

SAMW has discussed the issue with senior staff at FSS and written to the Scottish Government Minister for Public Health, Jenni Minto, warning that the planned 20% and 17% cost increases ‘will have a detrimental effect on the industry’ to the extent of ‘jeopardising’ member businesses ‘competitiveness and sustainability’.

 

“Individual members are shocked at the level of OV and MHI increases they are now facing, especially when compared to their own efforts to keep processing plant cost rises closer to the 4% level which FSA is achieving,” said Mr Bentley.

One business owner said he would never be able to negotiate a 20% rise with his own customers and would never accept such an approach from a commercial supplier.  Another business executive commented that if FSS was his supplier in the commercial world then it wouldn’t be his supplier anymore.

“We understand the pressures under which FSS has been operating, with its need to absorb the Scottish Government’s civil service wage rise of 7% for 2023/24 and the introduction of a 35-hour-week from October this year,” said Mr Bentley. “According to FSS, this equates to a cost recovery requirement of £424,000.

 

Scottish Association of Meat Wholesalers 

Corned beef, with its succulent taste and rich history, has traversed continents and centuries, captivating palates worldwide. 

The term “corned beef” is thought to have originated from the English term “corn,” which referred to the coarse grains of salt used in the curing process. This preservation method dates back centuries, to an era when refrigeration was nonexistent, and preserving meat was essential for survival. The practice of curing meat with salt has ancient origins, with evidence of salted meats found in ancient Chinese and Roman cultures.

The story of corned beef as we know it today truly begins in medieval Europe, where salt was a precious commodity and a cornerstone of culinary preservation. In the British Isles, particularly in Ireland, corned beef emerged as a staple food item due to the abundance of salt and widespread cattle farming. During the Middle Ages, beef was salted and preserved in large quantities, providing sustenance during lean times and long voyages at sea.

However, it was not until the 17th century that corned beef rose to prominence on the global stage, thanks to the interplay of trade, colonisation, and cultural exchange. Ireland, renowned for its beef production, became a major exporter of salted beef to the British colonies in North America and the Caribbean. Irish immigrants brought their culinary traditions with them, including the consumption of corned beef, which soon became a dietary mainstay in regions such as New England and the Caribbean islands.

In the New World, corned beef found fertile ground for innovation and adaptation. In colonial America, corned beef became a popular dish among settlers, who embraced it as a hearty and nourishing meal. It was often enjoyed with cabbage, potatoes, and other vegetables, a precursor to the iconic dish known as corned beef and cabbage, which would later become synonymous with Irish-American cuisine, particularly during St. Patrick’s Day celebrations.

Meanwhile, in the Caribbean, corned beef underwent further transformation, influenced by the culinary traditions of African, indigenous, and European cultures. In islands such as Jamaica and Barbados, corned beef became a key ingredient in dishes like “bully beef,” a flavoursome stew made with corned beef, tomatoes, onions, and spices. This fusion of culinary influences reflects the dynamic nature of food culture in the Caribbean, where diverse ingredients and cooking techniques converge to create vibrant and eclectic dishes.

As the centuries progressed, corned beef continued to evolve, adapting to changing tastes and culinary trends. In the 19th and 20th centuries, technological advancements, such as the invention of canning, made corned beef more accessible and convenient, further popularising it as a pantry staple in households around the world.

Today, corned beef remains a beloved dish, cherished for its rich flavour, versatility, and cultural significance. Whether enjoyed in a traditional Irish-American feast or as a spicy Jamaican stew, corned beef continues to captivate taste buds and evoke a sense of nostalgia for bygone eras.

In tracing the origins of corned beef, we uncover not just a culinary history but a tapestry of human experience, shaped by migration, trade, and the enduring quest for sustenance and flavour. From its humble beginnings in medieval Europe to its global embrace in the modern era, corned beef stands as a testament to the enduring power of food to connect us across time and space.