A fourth processing site in the UK has won approval to export its beef to the USA – marking a major leap forward for the business and for the red meat sector as a whole.
Foyle Food Group in Gloucester is now listed on the official ‘USDA Approved’ list, which means commercial exports of beef can commence with immediate effect.
Foyle Foods Group has its main headquarters located in Northern Ireland (NI) and its NI plant received access to the USA market last September.
It comes after extensive work by the company with support from the Agricultural and Horticultural Development Board (AHDB) , Defra, the Food Standards Agency and the UK Export Certification Partnership..
The four beef processing sites will compliment the growing pork exports to the US – which has seen shipments increase in value by 76% in the first quarter of 2021 to £3.8 million compared to the same period last year.
The USA market is currently experiencing price rises for beef and an increased demand for premium products – driven by changing purchasing behaviour across all income groups.
‘USA consumers are seeking quality meat’
AHDB international market development director Dr. Phil Hadley said:
“Like their UK counterparts, USA consumers are seeking quality meat to recreate the restaurant experience at home, resulting in a switch to premium products.
I consider our products to fill this desire in the USA, as they are high value with added credentials around our native breeds and farming methods.
Recent data has shown the volume of premium beef products sold in retail has increased by 55% by dollar value, some 52% compared to ‘standard’ products that increased by 11% in volume.
Sales of fillet steak have also increased 34% over the same period.
Dr. Hadley added: “The AHDB recognises the opportunity that North America offers and has increased in-country resources and activity to maximise the potential for our levy payers.
“Since access was granted, the UK has exported over £3 million of beef, adding value across the supply chain.”
John Wilkes, AHDB’s representative in Washington DC, said:
“USA consumers no longer view higher retail prices negatively for a premium meat for home consumption as opposed to the much higher costs of a premium experience in a restaurant.
Consumers are prepared to increase spend to have a meal experience which in turn has led to a decrease in demand for ‘cheap meat’.
“This augers well for UK beef and pork products, often sold at a premium with added claims such as high welfare and high production standards.”
