Australia’s red meat industry is seeking opportunities to expand its exports to China, which historically has been an infrequent importer of beef. Per-capita beef consumption in China is only about 6 kilograms, compared with pork consumption at roughly 30 kilograms. U.S. beef exports in the first quarter of 2008 increased nearly 300%, compared with a 77% increase in Australian exports.

A delegation from the trade group Meat and Livestock Australia has visited more than 140 Chinese importers and retailers in an effort to seek opportunities to expand its red meat export opportunities.

Prior to the first U.S. case of Bovine Spongiform Encephalopathy (BSE) in 2003, the U.S. was the largest supplier of red meat to China, followed by Australia, although since 2003, Australia has become the primary supplier of China’s direct beef imports, followed by Uruguay.

Chinese per capita consumption of beef is 6 kilograms, while pork consumption is 30 kilograms. Since mid-2007, a pork shortage in China led to price increases for all types of meat, including a 75% increase in the price of beef. Exports of beef were 150% higher in the first quarter of 2008, compared with same time quarter last year.