EXPORT MARKET FOR CHILLED AND FROZEN MEAT.

Running head: EXPORT MARKET FOR CHILLED AND FROZEN MEAT
EXPORT MARKET FOR CHILLED AND FROZEN MEAT
Name of the Student
Name of the University
Author Note

1EXPORT MARKET FOR CHILLED AND FROZEN MEAT
Opportunities faced by the chilled and frozen meat
Processing 400,000 cattle every year would will definitely increase the gross region
products up by $206 million per million for the regions which very much depend on the export
trade. Australian live cattle are very much prone to the government policies. Because of the
growing gap which is created in the domestic production as well as the demand, chilled meat is
currently making about 20% of the market value (Baghurst Record and Leppard, 2016). The
importers of the Chinese fresh meat is closing their choice and preferences for the wet or the
fresh meat. They are now shifting their preference from those to chilled products. The shifts are
given rise because the present government is closing down the wet meat markets in various cities
and preferring centralized animal slaughtering areas so as to increase the food safety standards.
The key steps which will help the exporters meet their market specification and
opportunities are:
 Proper management of the nutrition, health-care as well as the welfare for the scale of
animals so that they can meet the market specializations on time.
 Management of proper livestock from two to three weeks before scaling as well as
mustering and exporting via transport to avoid the down gradation of the product.
 Minimizing the amount of meat cutting in the dark and carefully handling of meat
through brushing it in the dark.
 A regular evaluation of the recent opportunities for the supply of meat and situations in
the place of business. They should revise their decisions on the chosen market on a
regular basis and put effort to find the find the changes in various markets specifications
(Desmarchelie 2017).

2EXPORT MARKET FOR CHILLED AND FROZEN MEAT
References
Baghurst, K., Record, S. and Leppard, P., 2016. Red meat consumption in Australia: intakes,
nutrient contribution and changes over time. Australian Journal of Nutrition and Dietetics, 57(4
Suppl.).
Desmarchelier, P., Fegan, N., Smale, N. and Small, A., 2017. Managing safety and quality
through the red meat chain. Meat science, 77(1), pp.28-35.