Autumn and winter are traditionally peak seasons for red meat consumption. Many people choose to enjoy a hot pot or stew a pot of beef or mutton as a seasonal meal. Today, as living standards rise, consumers have higher expectations for “eating good meat” and “eating healthy meat.”
From the supply side, pork firmly holds the top spot among meat consumed in China. Last year, China’s pork, beef, mutton and poultry production exceeded 1 hundred million tons for the first time, including 5938 ten thousand tons of pork, accounting for nearly six tenths of the total. For many families, pork has become a regular part of all three meals of the day. From everyday stir-fries to soups and stews, its wide range of culinary uses has also made pork part of daily diets across the country.
Beef and mutton are also important sources of protein for consumers. In recent years, China’s domestic beef and mutton supply system has continued to improve, and its capacity to ensure supply has steadily strengthened. Imports have helped balance the market, with sources becoming more diverse. Cold-chain logistics networks have continued to improve, significantly reducing losses. The share of chilled and fresh beef has steadily increased, gradually forming a supply pattern in which domestic and imported products complement one another. Beef and mutton from different origins and in different specifications are now more easily brought to dining tables across the country and into households nationwide.
More refined consumption is becoming a new trend in red meat. Chinese consumers make the most of pork: from meat to bones, and from blood to offal, almost everyone can find a cut they enjoy. Similarly, consumers’ understanding of beef and mutton is rapidly evolving. In terms of transaction value across beef subcategories, steak accounts for 24 percent, while beef shank, beef rolls, diaolong and other products each account for 16 percent. Beef and mutton are no longer just a broad “category.” Diverse occasions, including hot pot, Western cuisine, weight management and prepared foods, have given consumers a more systematic and in-depth understanding of meat cuts, origins, rearing methods and consumption occasions.
As red meat consumption becomes more refined, expectations for meat quality are rising, pointing the way toward industry upgrading. Standards should lead the way and lay a solid foundation for quality. Differences at every stage—from breed characteristics and rearing management to slaughtering and processing—can affect meat quality and consistency. Standards should be better aligned across the breeding and processing stages. Quality assessments should be improved to reflect the characteristics of different breeds, and existing standards for cutting and processing, quality grading and product labeling should be implemented effectively.
Deepen product development and bring out distinctive strengths. Differences among meats in breed, cut, preparation and doneness should be fully explored to identify suitable cooking methods. For example, Jiangxi-style stir-fried yellow beef calls for tenderloin, while northwestern beef noodle soup uses lean brisket for the noodles and braises rib strips—both vivid examples of how local food reflects local flavors. The strengths and distinctive characteristics of domestic red meat should be fully explored, and links between supply and demand further improved to meet consumers’ diverse needs.
Uphold the safety baseline and lay a solid foundation for consumption. In recent years, the state has comprehensively strengthened food safety governance. Closed-loop controls across the entire chain from pasture to table, regular special campaigns, dynamic unannounced inspections, and full-chain traceability and accountability have become routine regulatory practices. The meat products industry must reinforce its primary responsibility and improve its systems for end-to-end management, traceability management, and supply chain risk control. Future competition is essentially a comprehensive contest in food safety controls, compliance systems, supply chain risk control, and brand integrity.
From the supply side, pork firmly holds the top spot among meat consumed in China. Last year, China’s pork, beef, mutton and poultry production exceeded 1 hundred million tons for the first time, including 5938 ten thousand tons of pork, accounting for nearly six tenths of the total. For many families, pork has become a regular part of all three meals of the day. From everyday stir-fries to soups and stews, its wide range of culinary uses has also made pork part of daily diets across the country.
Beef and mutton are also important sources of protein for consumers. In recent years, China’s domestic beef and mutton supply system has continued to improve, and its capacity to ensure supply has steadily strengthened. Imports have helped balance the market, with sources becoming more diverse. Cold-chain logistics networks have continued to improve, significantly reducing losses. The share of chilled and fresh beef has steadily increased, gradually forming a supply pattern in which domestic and imported products complement one another. Beef and mutton from different origins and in different specifications are now more easily brought to dining tables across the country and into households nationwide.
More refined consumption is becoming a new trend in red meat. Chinese consumers make the most of pork: from meat to bones, and from blood to offal, almost everyone can find a cut they enjoy. Similarly, consumers’ understanding of beef and mutton is rapidly evolving. In terms of transaction value across beef subcategories, steak accounts for 24 percent, while beef shank, beef rolls, diaolong and other products each account for 16 percent. Beef and mutton are no longer just a broad “category.” Diverse occasions, including hot pot, Western cuisine, weight management and prepared foods, have given consumers a more systematic and in-depth understanding of meat cuts, origins, rearing methods and consumption occasions.
As red meat consumption becomes more refined, expectations for meat quality are rising, pointing the way toward industry upgrading. Standards should lead the way and lay a solid foundation for quality. Differences at every stage—from breed characteristics and rearing management to slaughtering and processing—can affect meat quality and consistency. Standards should be better aligned across the breeding and processing stages. Quality assessments should be improved to reflect the characteristics of different breeds, and existing standards for cutting and processing, quality grading and product labeling should be implemented effectively.
Deepen product development and bring out distinctive strengths. Differences among meats in breed, cut, preparation and doneness should be fully explored to identify suitable cooking methods. For example, Jiangxi-style stir-fried yellow beef calls for tenderloin, while northwestern beef noodle soup uses lean brisket for the noodles and braises rib strips—both vivid examples of how local food reflects local flavors. The strengths and distinctive characteristics of domestic red meat should be fully explored, and links between supply and demand further improved to meet consumers’ diverse needs.
Uphold the safety baseline and lay a solid foundation for consumption. In recent years, the state has comprehensively strengthened food safety governance. Closed-loop controls across the entire chain from pasture to table, regular special campaigns, dynamic unannounced inspections, and full-chain traceability and accountability have become routine regulatory practices. The meat products industry must reinforce its primary responsibility and improve its systems for end-to-end management, traceability management, and supply chain risk control. Future competition is essentially a comprehensive contest in food safety controls, compliance systems, supply chain risk control, and brand integrity.