With the rapid growth of China's economy and the continuous enhancement of people's living standards, there have been significant changes in how Chinese consumers approach beef products. The demand for safe, hygienic, and nutritious fresh beef has never been higher. As a result, traditional frozen beef and hot, freshly cut beef are gradually being replaced by high-quality, low-temperature chilled beef. This shift is driving a booming market for fresh beef, particularly in large and medium-sized cities across the country. Supermarkets are quickly becoming the primary channel for the distribution of fresh food, including beef, replacing traditional farmer's markets.
The "China Meat Industry Development Plan" emphasizes the need to adapt to the growing demand for small-package chilled beef in urban areas, especially in big cities. It also encourages the development of an uninterrupted cold chain logistics system—from storage and transportation to retail—and promotes supermarkets as the main sales channels for meat products. This initiative supports the expansion of chain operations in the meat industry, ensuring better quality and efficiency in the supply chain.
The processing of chilled beef requires strict attention to environmental hygiene, temperature control, and advanced equipment. Maintaining clean conditions, proper temperatures, and modern machinery ensures that beef carcasses undergo essential steps such as acid treatment, trimming, peeling, fascia removal, shredding, cutting, slicing, grinding, and final packaging. These processes result in high-quality, ready-to-use beef products that meet consumer expectations.
Chilled beef products can be categorized based on market needs:
1. **Portioned Beef**: Cuts like loin, leg, and other specific parts are trimmed and packaged for convenience.
2. **Semi-Finished Products**: Beef is processed into pieces, slices, strips, or sheets for easy use in cooking.
3. **Bone-in Products**: Includes ribs, cavity bones, and steaks, often preferred for their flavor and texture.
4. **Filling Products**: Lean and fatty beef are mixed in specific ratios to create fillings or sausages without casings.
5. **Conditioned Fresh Beef**: Beef is injected, tumbled, and sliced before being sold. This process enhances tenderness, color, and shelf life compared to traditional fresh beef.
Looking at global trends in beef and food industries in Europe and the U.S., as China’s economy continues to grow, the environment for beef production will steadily improve. Small-packaged chilled beef will no longer be a niche product but will become as common as bottled water or instant noodles, eventually becoming a staple in everyday households.
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