V.MFS.0014 -Development of frozen and thawed beef protocols for the China retail market

Summary

From 1 January 2026, China has implemented a safeguard tariff of 55% for imports of beef above the allocation (changes slightly for 2026, 2027 and 2028).

The tariff allocation for Australian beef for 2026 will likely be filled in May. Competition for a share of the quota will likely favour high-volume lower-value products. Frozen beef will be exported in the early part of the year, due to its long shelf life, leaving established premium chilled meat programs leaving premium chilled products subject to 55% tariff for the remaining six months of the year.

A protocol has been developed based on available technological knowledge and capability which will guide all participants in the supply chain in how to use frozen and thawed product and place it on retail display while meeting legal and customer requirements. It demonstrates the support that the Australian industry is willing and able to give to support Chinese customers.

Objectives

Develop and validate protocols for thawing of frozen beef primals, cutting and packing them, and putting on retail display, with similar quality and shelf life as is achieved in the China retail market when using chilled primals.

Key findings

The Chinese market has experience in thawing frozen meat for use, including for retail display. Slow thawing under controlled conditions is necessary to preserve the quality of beef, which can be cut and placed on retail display for several days. Maintaining the strong red colour expected in the Chinese market may be enhanced by using MAP packaging. The total volatile basic nitrogen (TVB-N), a ‘freshness’ marker for which there is a specification in the Chinese National Standards, in thawed beef should be low enough to allow product to maintain its usual retail shelf life (4-5 days from packing).

Benefits to industry

This research provides, for the Australian industry, an understanding of how frozen beef can be prepared for retail sale in China. It provides guidance to the whole supply chain: processors and exporters, importers, processors and retailers about how to provide the best experience for customers, as well as consumers, with the least risk of disruption due to not meeting legal specifications. This research provides confidence that exported frozen beef, even after having been frozen for 6 months, should have normal retail shelf life once thawed, without infringing Chinese standards. This research, and the protocol for the supply chain, demonstrate the Australian industry’s support for, and commitment to, its customers.

MLA action

This research provides, for the Australian industry, an understanding of how frozen beef can be prepared for retail sale in China. It provides guidance to the whole supply chain: processors and exporters, importers, processors and retailers about how to provide the best experience for customers, as well as consumers, with the least risk of disruption due to not meeting legal specifications. This research provides confidence that exported frozen beef, even after having been frozen for 6 months, should have normal retail shelf life once thawed, without infringing Chinese standards. This research, and the protocol for the supply chain, demonstrate the Australian industry’s support for, and commitment to, its customers.

Future research

A greater understanding of TVB-N, how it is formed, and its validity as a marker of technical or consumer-perceived quality should be further investigated.

Consideration should be given to extending the current shelf life models to understand how frozen storage time may impact on shelf life parameters at retail.