With the rapid growth of China's economy and the continuous improvement in people's living standards, there has been a significant transformation in how Chinese consumers approach beef products. Today, there is an increasing demand for high-quality, safe, and nutritious fresh beef. As a result, traditional frozen beef and freshly cooked hot beef are gradually being replaced by chilled, high-quality, low-temperature fresh beef. This shift has opened up a vast and promising 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 importance of adapting to the growing demand for small-package chilled beef in urban areas, particularly in major cities. It also encourages the development of an uninterrupted cold chain system covering storage, transportation, and sales. Additionally, it promotes supermarkets as the main retail channels for meat products, supporting the expansion of chain operations and better product distribution.
The production of chilled beef requires strict control over environmental hygiene, temperature, and processing equipment. Maintaining clean conditions, proper temperature regulation, and using advanced machinery ensures that beef carcasses undergo essential steps such as acid treatment, trimming, peeling, fascia removal, shredding, dicing, cutting, slicing, grinding, and final packaging. These processes help produce high-quality, safe, and appealing beef products.
Chilled fresh beef can be categorized into several types based on market needs:
1. **Portioned Beef**: Cuts like loin, leg beef, and other specific parts are trimmed and packaged for convenience.
2. **Semi-Finished Products**: Beef is processed into slices, strips, or sheets for easy use in cooking.
3. **Bone-in Products**: Includes ribs, cavity bones, and steaks, often preferred for grilling or slow-cooking.
4. **Filling Products**: A mix of lean and fatty beef is used to create fillings or sausages, offering versatility for various dishes.
5. **Conditioned Fresh Beef**: This involves marinating, injecting, and tumbling the meat before slicing and packaging, resulting in tender, flavorful, and longer-lasting products.
Looking at the development trends in beef and food industries in Europe and the U.S., it’s clear that as China's economy continues to grow, the environment for the beef industry will improve significantly. 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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