The Hong Kong government’s Centre for Food Safety has resumed processing applications for imports of bone-in beef from Canada, effective March 9.
The centre said in a statement that it will “partially” lift its suspension of Canadian bone-in beef imports, which dates back to the discovery of Canada’s first case of BSE in an Alberta cow in 2003. The Hong Kong special administrative region had resumed imports of boneless Canadian beef in late 2004.
“At the initial stage, only beef rib cuts and other bone-in products (except vertebral column cuts) from cattle less than 30 months old are allowed to be imported from Canada,” the centre said March 9. “Each and every consignment of bone-in beef products must have the (centre’s) prior written permission and be accompanied by a health certificate.”
Market observers say the return of Canadian bone-in beef may give Canadian exporters an edge, given the popularity of bone-in short ribs in Hong Kong, where U. S. bone-in beef is still prohibited.