Capitalizing on Foodservice in Hong Kong
U.S. beef continues to achieve great success in Hong Kong’s foodservice sector
in outlets ranging from high-end steakhouses to fast-casual restaurants. The
beef checkoff provides marketing support for hot-pot promotions in Hong Kong,
especially during the high-demand winter season, and leading chains, such as
Fairwood, Maxim’s and Café De Coral, are using U.S. short plate in their hot-pot
dishes, delivering exceptional value for a cut that commands very little attention
in our domestic market. With beef prices in the region reaching all-time highs,
the checkoff also has actively supported educational workshops and seminars to
familiarize chefs and buyers with alternative beef cuts, including the brisket, top
sirloin butt, clod heart and steamship round. In June, U.S. beef was granted full
access to Hong Kong, creating opportunities for certain products not allowed in the
market since 2003 — including ground beef, processed meats and bone-in cuts
from cattle more than 30 months of age.
The results? Through the first 10 months of the year, the value of exports to Hong Kong, at $898 million,
were up 43 percent year-over-year and had, in fact, already broken the full-year value record set in 2013. With
a strong finish in 2014, exports to Hong Kong were set to break the $1 billion mark for the