New Opportunities Developing for U.S. Beef in China’s Foodservice Sector

May 22, 2023

China’s economy is off to a good start in 2023 as consumer spending rallies from extended pandemic restrictions. Foodservice is rebounding and importers are working aggressively with its restaurant customers to meet changing demand from consumers. The pursuit of fresh ideas is creating new opportunities for high-quality, grain-fed U.S. beef in a sector that is accustomed to lean, grass-fed beef from South America.

USMEF partnered with a key importer to conduct training on specific U.S. beef cuts for one of its customers, a hot pot chain with more than 150 outlets in top tier cities. The CEO of the restaurant chain joined members of its research and development and quality control teams and Shanghai Podun staff for the seminar, led by USMEF China Director Polly Zhao. She provided an overview of U.S. beef production with an emphasis on how structured grain-feeding programs in the United States contribute to the marbling that fosters cut versatility and creates superior flavor in U.S. beef.

“Shanghai Podun imports large volumes of U.S. beef every month and sees expanding opportunities to grow sales with many of its foodservice customers, including this chain,” says Zhao.

A guest chef delivered a cutting presentation to demonstrate the versatility and profitability of using several U.S. beef cuts, including chuck roll, boneless chuck short ribs, short plate, ribeye and top blade.

Click here to see more...

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.