With the rapid growth of China's economy and the continuous improvement in people's living standards, there has been a significant shift in how Chinese consumers approach beef products. As health consciousness and demand for food safety and nutrition increase, traditional frozen beef and hot fresh beef are gradually being replaced by high-quality, low-temperature chilled beef. This new trend has opened up vast opportunities in the fresh beef market, especially in large and medium-sized cities across China. Supermarkets are now becoming the primary channel for the distribution of fresh foods, including beef, replacing traditional farmers' markets.
The "China Meat Industry Development Plan" emphasizes the need to adapt to the growing demand for small-package chilled beef in urban areas, particularly in major cities. It also calls for supporting the development of an uninterrupted cold chain logistics system throughout storage, transportation, and sales. The plan promotes supermarkets as the main retail outlets for meat products and encourages the expansion of chain operations in the meat industry.
The production of chilled beef requires strict control over environmental hygiene, temperature, and processing equipment. Maintaining clean conditions, optimal temperatures, and advanced machinery ensures that beef carcasses undergo essential steps such as acid treatment, trimming, peeling, fascia removal, shredding, cutting, slicing, and packaging. These processes result in high-quality, safe, and nutritious beef products ready for consumption.
Chilled beef products can be categorized based on market demands:
1. **Portioned Beef**: Cuts like tenderloin, leg meat, and other specific parts are pre-packaged for convenience.
2. **Semi-Finished Products**: Different cuts of beef are processed into items like slices, strips, or cubes for easy use in cooking.
3. **Bone-in Products**: Includes ribs, cavity bones, and steak cuts, often preferred for grilling or slow cooking.
4. **Beef Fillings**: A mix of lean and fatty beef is prepared into fillings or sausages without casings, offering versatility in recipes.
5. **Conditioned Fresh Beef**: This involves marinating, injecting, and tumbling the beef before packaging. Compared to traditional fresh beef, it offers better texture, color, and a longer shelf life.
Looking at the evolution of beef and food industries in Europe and the United States, as China’s economy continues to grow, the environment for beef production will gradually improve. Small-packaged chilled beef will no longer be seen as a luxury but will become as common as bottled water or instant noodles, entering the daily lives of ordinary consumers.
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