With the rapid economic growth and rising living standards in China, the consumption habits of beef products have undergone significant transformation. Consumers are now placing greater emphasis on the safety, hygiene, and nutritional value of fresh beef. As a result, traditional frozen beef and hot fresh meat have been gradually replaced by high-quality, low-temperature chilled beef. This shift has opened up a promising market for fresh beef, particularly in large and medium-sized cities across the country. Supermarkets are increasingly becoming the primary channel for the distribution of fresh foods, including beef, replacing traditional farmer’s markets.
According to the "China Meat Industry Development Plan," there is a clear push towards small-package chilled beef production in urban areas, especially in major cities. The plan also emphasizes the need to support an uninterrupted cold chain logistics system covering storage, transportation, and sales. It encourages supermarkets to serve as the main retail outlets for meat products, promoting chain operations and standardized distribution.
The processing of chilled beef requires strict control over environmental cleanliness, temperature regulation, and advanced equipment. Maintaining high sanitation standards, controlling optimal temperatures, and using modern machinery ensure that beef carcasses undergo proper acid treatment, trimming, peeling, fascia removal, shredding, cutting, slicing, and packaging. These steps guarantee the production of high-quality, safe, and nutritious beef products.
Chilled beef products can be categorized based on market demand:
1. **Portioned Beef**: Cuts such as loin, leg, and sirloin are trimmed and packaged for direct consumer use.
2. **Semi-Finished Products**: Beef parts are processed into items like slices, strips, or cubes for further cooking.
3. **Bone-In Products**: Includes ribs, cavity bones, and steak cuts with bone.
4. **Filling Products**: A mix of lean and fat beef is prepared into fillings or sausages, then packaged and sold.
5. **Conditioned Fresh Beef**: Beef is injected, tumbled, and sliced before being put on the market. Compared to traditional fresh beef, it offers better color, tenderness, and extended shelf life.
Looking at global trends in the beef and food industries, especially in Europe and the United States, it is expected that as China's economy continues to develop, the environment for beef production will gradually improve. Small-packaged chilled beef will no longer be a niche product but will become as common as bottled water or instant noodles, eventually reaching the homes of everyday consumers. (Li Xuehai & Ge Shengjun)
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