Hong Kong

On January 19, 2009, the Government of Canada secured an agreement, in-principle, for the sale of Canadian beef to Hong Kong. Based on a staged compliance process, by year-end, it significantly expands Canadian beef producers’ access to the Hong Kong market for commercially-viable exports of beef.

The first stage of the Hong Kong agreement allows most bone-in beef products (excluding vertebral column cuts, plus rib cuts from cattle under thirty months of age). After complying with Hong Kong’s requirements during an initial four month, phase-in period, it allows in exports of rib cuts, boneless beef and offal from all Canadian cattle. By calendar year-end, if Canada meets the full requirements, Hong Kong borders will open to all remaining Canadian beef exports from cattle under-thirty-months of age, including t-bone and porterhouse steaks.