Canadian beef is winging its way to Hong Kong restaurants after an agreement reached Nov. 30 to resume trade.
Hong Kong is accepting boneless beef from cattle younger than 30 months with specified risk materials removed.
This is a coup for Canadian negotiators because the United States has not been able to crack this lucrative market to date. About 6.5 million people with an appetite for beef live in this international centre.
“Hong Kong itself has a very significant market for that range of product,” said Ted Haney, Canada Beef Export Federation president.
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“There is a storm of requests coming into Canada to fill that need and we are looking forward to extremely brisk sales at very healthy prices.”
Haney anticipates about 1,000 tonnes per month could leave Canada, representing the production from about 4,000 head of cattle. This estimate is based on sales of 900 tonnes per month to the principality of Macau where all cuts from all ages of animals are permitted. To date, it has imported 5,000 tonnes of Canadian product.
No offal products are included in the Hong Kong deal but it is hoped ongoing negotiations could see these and bone-in products permitted soon.
Only five Canadian processing plants have so far received certification to supply Hong Kong buyers.
Hong Kong regulators inspected Canadian plants recently to see how specified risk materials are removed. They later requested separate blue handled knives be used to sever the spine and vertebral column. The knives are to be dipped in 60 C water after use to guard against cross contamination.
There has been a beef shortage in Asian markets since BSE closed Canadian and American exports. Australia and New Zealand could not fill all the orders on short notice so Asian beef prices tripled.
Taiwan is the next market expected to open for Canada.
The U.S. said it had a deal, but later the Taiwanese denied any agreements had been reached.