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by Xinhua writers You Zhixin, Zheng Kaijun and He Xinrong


SHANGHAI, July 2 (Xinhua) -- As Chinese and U.S. representatives cut into a rib in Beijing on Friday to mark the return of U.S. beef to China after a 14-year absence, customers in Shanghai also started to receive the U.S. beef they had pre-ordered online via domestic retailers.


The beef sent to Shanghai homes via retailers like FruitDay is of the highest quality in terms of tenderness, juiciness, and flavor according to U.S. Department of Agriculture (USDA) standards, and is known as Prime grade.


The reopening of the Chinese market to U.S. beef, one of the first results from the China-United States 100-day action plan reached in May, ends a ban initially triggered by concerns over mad cow disease in 2003, and may well start a new chapter in bilateral economic and trade cooperation.


GROWING APPETITE


"My colleagues and I will get busier as U.S. beef is returning," said Lyu Ruiqing, head of Shenhong Cold Storage Company, as he inspected a refrigeration house in suburban Shanghai, where boxes of beef imported from Australia and some South American countries, as well as domestic beef are stored.


Lyu has been in the industry for over 30 years. U.S. beef used to be extremely popular in China, he recalled, accounting for as much as 70 percent of China's beef imports at its peak.


Driven by an ever-expanding middle class, China, the world's biggest pork consumer, is also a growing beef market fed by both domestic and foreign beef.


Data from China Customs showed that the country's beef imports reached around 2.5 billion U.S. dollars in 2016, compared to 254 million dollars in 2012. However, per capita consumption is still low compared to the United States and Australia.


"The market has great potential. Beef is increasingly popular among Chinese. In my restaurant, about 70 percent of the customers are local and many are young people," said Liu Xin, owner of a steakhouse in downtown Shanghai.


"Currently, we mainly serve dishes cooked with Australian beef, but we are ready to change the menu when U.S. beef is available this month," said Liu, who is planning to open another steakhouse in the city.


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